White chicken chili from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • katiesue28 on March 09, 2023

    This was a delicious and relatively easy weeknight dinner. Tons of flavor, but still very light. Though I do recommend a big dollop of sour cream at the end to round out all the acidic and bright flavors!

  • sturlington on March 26, 2013

    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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