LOVE this.. with a few modifications. I shred the chicken. I also sub 2 onions for two small bunches of green onions. I don't saute the onion and garlic, I put it all in a pot (as recipe indicates) and bring to a boil. I use 1 tsp of cayenne and add a diced portabella cap. Then I move it to my crock pot, add the beans, and put it on high until I like the consistency. Have also put in artichoke hearts, very good! I sub Monterrey jack for shredded hot pepper cheese. Add it the last 5 minutes of cooking. Serve with shredded mozzarella and sour cream on top. Also, to thicken I put in a 12 oz can of evaporated milk when I move the soup to the crock pot. (It makes it look more like WHITE chili too!)
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LOVE this.. with a few modifications. I shred the chicken. I also sub 2 onions for two small...