I normally make white chili through a longer process of boiling a whole chicken down and then adding all the other ingredients. This is a quicker version is soooo good and of which I only have enough to take for lunch! A couple of recipe adjustments: only used 2 cans of beans, mashed about a third of second can (like a meatier chili), 2-3 cups of broth, broke up two slices to Colby jack cheese because I didn't have shredded jack to melt into it,a little bit of adobo seasoning, a little creole seasoning-didn't have cayenne pepper by itself, and Mexican oregano instead of regular.
Was this review helpful?
1 user found this review helpful
I normally make white chili through a longer process of boiling a whole chicken down and then...