Ingredients
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2
-
2
-
3
-
1
-
1
-
2
-
1
-
1
-
1
-
2
-
2
-
1 - 2
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-
2
-
1
Directions
Rebecca’s Favorite White Chili With Chicken, I’ve adapted many versions to arrive at this THE PICKY ONE claims it’s her favorite dish So here it is as always, feel free to modify heat levels! This recipe is easily halved or multiplied , Made this for dinner last night it is very simple to prepare and a bit different from the White Chicken Chili I usually make However, my family noticed the difference and asked if I would add the missing spices next time I did love what the cornstarch and cream did to the broth though, so I will try this recipe again with the addition of my missing spices Made and reviewed for the Feb -March 2010/Special Event Potluck Tag Game, This recipe is a gem and a definite keeper We loved the flavors and consistency The spice amounts are absolutely perfect The chili is excellent with the cheese and green onions sprinkled on top, so don’t omit that step! I ended up using 3 boneless, skinless chicken breasts, diced pretty small (we prefer to have small bits instead of larger chunks of chicken in our soups/chili) I added about 3/4 cup of water towards the end Also, I opted to add another tablespoon of the heavy cream There is about one bowl of chili leftover and I’m sure we’ll all be fighting over it for lunch today! Thanks for this GREAT recipe Yum!! ~Made for the Nov Aussie/NZ Swap~
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Steps
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1
Done
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Heat Oil. Saute Onion, Garlic, Jalapeno & Chicken Until Vegetables Are Soft. Add Remaining Ingredients & Simmer Uncovered 15 Minutes, Stirring Occasionally. |
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2
Done
|
Sprinkle on Cornmeal to Thicken. If It Over Thickens, Add Water or Broth. Cook 5 Minute Taste For Seasoning. Stir in Cream & Serve. Garnish With Scallions & Cheese. |
