I've tried a few white chili recipes and this one is the best so far. I only had three chicken breast (probably just under 2lbs), so had to cut the beans down to two cans. I cooked my chicken first in a pressure cooker, adding some of the same spices called for in the recipe. I used that broth instead of canned broth and shredded the chicken. I then dumped it all into a stock pot together, keeping the rest of the ingredients including the spice amounts at the ten serving suggestion (I did use fresh minced garlic instead of powdered). I did smash one can of the beans to give a bit of thickness to the sauce and minced one jalapeño pepper and diced two scallions. I simmered it all for an hour on low. Topped it with fresh cilantro, Monterey jack cheese and some avocado slices. The flavor was just right, chicken so tender and the broth had a great flavor. I contribute the flavor to using real homemade chicken broth and simmering longer than 30 minutes. Served four adults and we even seconds. So still quite a bit of chili.
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I've tried a few white chili recipes and this one is the best so far. I only had three chicken...