Wow, after many failed recipes for a white chicken chili/soup, THIS is it :) I read all of the reviewers comments and made some *slight* adjustments. Since many commented that it was spicy, I tried to tone it down a few notches by 1/2 tsp of chyenne pepper, used approx 6 slices of nacho style jalepeno, diced, along w/ the 1 can of green chili peppers. It was still very spicy/hot but just enuf for my taste :) I thought the recipe was a little thin, as I think of chili as being chunky....So I pureed one can on the beans( Great Northern), and then using my stick blender I gave the entire pot a few pulses, to thicken up the "soup". I also cooked it on a low simmer for 1 hour, again, to thicken up... I ended up w/ a hearty soup texture, which was perfect :) I also added a big dollop of sour cream which offset the spiciness perfectly ...
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Wow, after many failed recipes for a white chicken chili/soup, THIS is it :) I read all of...