This was very good - going into my "Permanent Addition" cookbook. Instead of baking the chicken ahead, I cooked them in water to form its own broth. I took Kittencal's advice and replaced the garlic powder with fresh, minced garlic and added some red pepper flakes. Thanks for great recipe that I'll be sure to make over and over during the winter.
Absolutely awesome. Went to Calhoun's to do a taste comparison. This is very close! It's better the 2nd day and if you let it simmer for a while. I mash beans to thicken it instead of using cornstarch. Very very good! Thanks!!!
Like some others, I boiled and deboned a chicken...not sure why you would to it any other way. There may be a minor difference in flavor if you bake the chicken as called for, but I doubt it...and never pass up the chance for almost a gallon of great broth. At any rate, I made this pretty much exactly according to the recipe and it was quite good. I did use a whole 4 oz. can of the chopped green chilies which is about double. It could have used a bit more heat for my tastes, but the folks at work devoured it.
We never miss an opportunity to stop for their white chili. Sometimes two visits in the week we are there. Sooooo good. I am going to attempt it. I highly recommend it.
yum..I made this, ate some and froze the rest...again..yum!!
great recipe, I added in fresh garlic and red chili flakes with the onions and oregano and omitted the garlic powder, I also increased the cumin, thanks ColCadsMom, my DS enjoyed this as a take-home meal ;)