White chicken chili from The Chili Cookbook: A History of the One-Pot Classic, with Cook-Off Worthy Recipes from Three-Bean to Four-Alarm and Con Carne to Vegetarian (page 161) by Robb Walsh

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on March 28, 2025

    We enjoyed this simple chili topped with Monterey Jack, pickled onions & crumbled tortilla chips. The base is creamy without any added dairy and it is easy to heat it up to match your palate. I used roasted Anaheims & poblanos from my freezer, threw in some corn + a minced serrano and added a good splash of brine from the pickled jalapeno jar. This comes together quickly and I would make it again.

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