The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine
White Chicken Chili
Page 98
| Course Type: Soups and Stews
(1 review)
Recipe Review
sturlington from Hillsborough, NC
This chili was not at all hard to make, and it was delicious and satisfying. I used my homemade chile paste in place of the chile mixture. A little cheddar or a dollop of sour cream on top goes well. I like the method of pureeing some of the beans and veggies to give the chili a thicker base. This one is a keeper.
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