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I made this according to the recipe except that I used leftover rotisserie chicken meat and my own homemade chicken broth. This stuff is beyond yummy! The cilantro and the garlic are wonderful, add to that the fact that there is no chili powder, I think, allows the cumin to really shine. I'm adding the pepper jack cheese to the serving bowl, instead of to the whole pot, although I think this could stand on it's own as is. I really enjoyed this,thanks for the recipe, and for showing me that you can have good chili without chili powder!
Very simple, quick and flavourfull. I might suggest to add a bit of lime juice upon serving to give a little zip to it. I used aged cheddard cheese and scaled down the recipe to 4 portions. Everything came out very well! If you need to thicken the chili you can take out about 1/3 cups of the beans before serving, mash them and then put them back in. I would also add the cilantro (or culantro by the way if you can find it) right before serving so the taste is kept whole.
Well it's a bit cold today, so I decided to make a nice warm pot of Chili. I have never had a white chili before, so I can not compare this recipe to others. I used left over rotisserie chicken, low fat colby/jack cheese blend and omitted the cilantro as I didn't have any. This chili was excellent, it had all the taste of a traditional red chili but with out all the heaviness of a tomato base. I will definitely be making this again, but I will make it a bit spicier next time, maybe more cayenne or omit the green chili and use a hotter chili.
This was great! I used a Mexican cheese blend instead of the jack cheese. It was easy to make and great for a cold day. Thanks!
Quick Easy and Delicious! The only change I'm considering is adding another can of white beans to thicken it up next time I make it. Thank you for posting this excellent recipe!