A very tasty, somewhat spicy, variation of chili that uses chicken. I like to serve it with sweet corn bread.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.

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  • Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

521 calories; 13.9 g total fat; 54 mg cholesterol; 935 mg sodium. 59.2 g carbohydrates; 41.1 g protein; Full Nutrition

Reviews (370)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/26/2007
wonderful recipe. My whole family loved it especially my three kids. I have another white chili recipe and plan to get rid of that one in place of this recipe. The only thing that I changed was to add only 2 cans of chicken broth and I took the advice of other people and put 2 cans of the beans in the blender to make the chili thicker. Other than that I did everything else the same. This is definitely a keeper. Read More
(291)

Most helpful critical review

Rating: 2 stars
10/20/2011
Made as written? A watery chock-full-of-onions overly spicy dish. Made again with the following modifications? FIVE STARS!: 1 large onion instead of 2 cut down cayenne to 1/2 tsp puree 2 of the cans of beans for a creamier/thicker texture decrease broth to 2 cans add in the cheese while on the stovetop to melt/thicken and finally add about a Tbsp of cider vinegar for a touch of acidity. THAT was the best white chicken chili I've ever made/had! Read More
(180)
481 Ratings
  • 5 star values: 348
  • 4 star values: 96
  • 3 star values: 24
  • 2 star values: 10
  • 1 star values: 3
Rating: 5 stars
10/26/2007
wonderful recipe. My whole family loved it especially my three kids. I have another white chili recipe and plan to get rid of that one in place of this recipe. The only thing that I changed was to add only 2 cans of chicken broth and I took the advice of other people and put 2 cans of the beans in the blender to make the chili thicker. Other than that I did everything else the same. This is definitely a keeper. Read More
(291)
Rating: 5 stars
10/26/2007
wonderful recipe. My whole family loved it especially my three kids. I have another white chili recipe and plan to get rid of that one in place of this recipe. The only thing that I changed was to add only 2 cans of chicken broth and I took the advice of other people and put 2 cans of the beans in the blender to make the chili thicker. Other than that I did everything else the same. This is definitely a keeper. Read More
(291)
Rating: 5 stars
10/25/2003
This was great on a cold rainy day. To thicken the chili I pureed two of the five cans of beans in the blender. I also used Hot Pepper cheese instead of the Monterey Jack. I served it to 4 people and barely had enough left for lunch the next day for one. Read More
(192)
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Rating: 2 stars
10/20/2011
Made as written? A watery chock-full-of-onions overly spicy dish. Made again with the following modifications? FIVE STARS!: 1 large onion instead of 2 cut down cayenne to 1/2 tsp puree 2 of the cans of beans for a creamier/thicker texture decrease broth to 2 cans add in the cheese while on the stovetop to melt/thicken and finally add about a Tbsp of cider vinegar for a touch of acidity. THAT was the best white chicken chili I've ever made/had! Read More
(180)
Rating: 5 stars
12/26/2007
WOW! This was divine. I made this to take to my parents' house on Christmas Day. There were only six adults but this chili was completely GONE by the end of the day. Everyone kept going back for more. We made only a few changes. We seasoned our chicken with southwest seasoning blend before baking it. We used five cans of beans but we pureed an additional can to thicken the chili. Other than these two things we followed the recipe exactly. We will make this again soon and often. Read More
(121)
Rating: 5 stars
01/17/2006
Excellent everyone requests this. I also added cream of chicken soup to thicken. Spice was just enough kick. Read More
(58)
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Rating: 5 stars
09/13/2006
Absolutely great! I decrease the beans to 3 cans and add 2 cans white kernal corn. I also shred the chicken- more time but worth it! My fiance loves this. It is five stars each time I make it. Read More
(54)
Rating: 5 stars
05/08/2008
My husband thought it was bland I thought it was yummy! I took some of the beans and blended them to make it thicker. Read More
(34)
Rating: 5 stars
11/18/2002
This was really good. My Husband like it. He took it to work the next day and his coworkers tasted it and wanted the recipe. I only did half the onion and threw the other half in later so that it was bit crunchier. I also added some celery and corn. I was out of cayenne pepper so I used red pepper and increased the amount. Definitely use the cheese - it really brings out the flavor. I topped with some chopped green onions. MMMMM Read More
(32)
Rating: 5 stars
02/03/2007
This is one of my all time favorite recipes and has quickly become a family favorite. I didn't change it much I added 2 extra cans of great northern beans one of which I pureed to use as a thickener. I only use 1 can of chili's because my family doesn't go for food that is too spicy. I serve it with mexican cornbread at it is fabulous! Thanks for an awesome recipe! Read More
(30)