We made this White Chicken Chili (can’t find the exact recipe this is close) for a slow cooker from a Cooking Light magazine I got recently. Although it wasn’t bad, it just wasn’t very chicken like. Both Mrs. DanGarion and I agreed that it almost seemed like we were eating refried beans that had chicken added to them. She said she could see this being used as a bean dip, and after using it as a bean dip for lunch one day I have to agree. We don’t recommend it for a meal though. Below is the result as we served it.
Complete with a dollop of sour cream hiding under the sharp cheddar cheese.
