Mexican White Chili
Total TimePrep: 20 min. Cook: 6 hours
Makes8 servings (2 quarts)
Very nice! I forgot to get chickpeas, so I used chili beans that I had, but it tasted good. I also added more chiken broth, b/c 2 cups didn't seem like enough. Topped with cheese, sour cream and avocdo.
The cumin and cilantro do make this a great tasting recipe if you like those spices. I made it two times: once with ground pork and once with ground turkey. I prefer the pork personally. I added more salt and the optional add ins when I served it. A keeper in our house.
Made this two nights ago. Will not make again. Flavor was just Blech. I like a creamy white chili myself.
This is the best chili I have ever made. It is our New Years Day tradition to make a big pot of it and take it up the mountain to have after skiing.
I make this recipe all of the time and have won numerous Chili contests with it. Everyone always wants the recipe.
I made this several times each time it is more pleasing to the taste then the last. Not a hugh fan of beans so I only use one can. Best chili recipe.
This was fantastic--I left the cayenne pepper out so the kids would also like it.
Great idea for all the leftover turkey from Thanksgiving! I love to buy a large turkey and then dice and freeze portions to use later. Yum- my family loved this!