White Chicken Chili

Page 27

Cuisine: North American | Course Type: Soups and Stews

(1 review)

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Recipe Review

Like all chilies, this is make-ahead only in the sense that chili is very easy to freeze. You can just eat it right away, which is what we did, and then had the leftovers for lunch the next day. All told, this is a nice recipe for Chicken Chili and a great way to use up late-summer chili peppers, if you have a bunch. Very flavorful, not too hot, it is especially nice with some grated white cheddar and sliced scallions sprinkled on top.

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