This white chili recipe is a very tasty, somewhat spicy, variation of chili that uses chicken. I like to serve it with sweet cornbread.
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 MoreMade 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 Morewonderful 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.
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!
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.
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.
Excellent, everyone requests this. I also added cream of chicken soup to thicken. Spice was just enough kick.
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.
My husband thought it was bland, I thought it was yummy! I took some of the beans and blended them to make it thicker.
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
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!
Excellent. I omitted the oregano and canned chiles, added 2 diced jalepano's, 1 habanero, and thickened with cream of chicken soup. Kept warm in the crockpot and served with crusty bread - everybody requests this! Excellent recipe, Thanks!
This was so delicious! Thanx Nancie for the recipe. I substituted with plain yogurt, which, by the way, tastes exactly like sour cream, and has a LOT less calories! This recipe is so easy to make! I just love it!
I made this for dinner last night..with a few changes. I used 32oz of broth..yet found it to be still too "soupey" so I added about 2 Tablespoons of flour to try to thicken. Also, I used only 1 large onion. I used only 3 cans of beans because 5 would have been excessive. I also only added 1 teaspoon of cayenne. I thought it was spicy but my husband added hot sauce to his..go figure! The flavor came out great but the consistency is why I only rated 4 stars. We topped our bowls with the cheese, a bit of sour cream, and crushed tortilla chips. Thanks for sharing this recipe!
Positively Awesome ! Made a few modifications after reading others reviews, personal preference I used chicken quarters and prepared them minus the skin in a pot of boiling water heavily seasoned with garlic and onion powder , some salt , pepper and 2 bay leaves... which later turned out to be the chicken broth used in recipe, along with some left over , 6 cans of beans with 80% of liquid drained , 1 can of corn,drained (i pureed 3 cans of the beans in the food processor as well as the can of corn for thickening),and cut the cayenne in half , same amount of green chilis and cheese as called for, served with jalapeno slices on side and sour cream.... and it was Positively to Die For .. Easily Restaurant Quality . Great Recipe .. Thanks ! Update ...have found using a rotisserie chicken with 2 cans of broth works Fantastic
I'm giving this 4 stars because I made a few key revisions. I added cornstarch with the onions to thicken, deglazed pan with sherry/white wine ,added some half and half and cream of chicken soup, added frozen corn, adobo seasoning, also used curry powder instead of cumin...best mistake I've ever made. It was absolutely delicious. Also, instead of chicken breasts...just use a rotisserie chicken. It's way easier.
If there were more stars to rate this I would give it more. I follow everything except I use six cooked chicken breasts instead of four and I put it in my slow cooker for anywhere up to five hours or more. I also serve this with homemade sweet cornbread. Wonderful recipe Nancie.
YUM!! This was incredible! I used more chicken broth than the recipe called for, trying to stretch the meal because our son was home from college! I realized that it was too loose, so I tightened it up with some masa meal (tamale flour) which tightened it up and and really boosted the mex flavor!
Great recipe!! Very yummy and easy to make healthy. I made a few adjustments: I put only 1 tsp of cayenne and it was REALLY spicy! My husband who loves spicy foods said he wouldn't want it any spicier and he even added sour cream. Next time, I won't add any cayenne and will instead allow people to spice it themselves with jalepenos or something. TJ's didn't have the Great Northern beans, so I used Pinto and they worked just great! I only used 4 cans instead of 5 and it was plenty. I mashed one of the cans to make the chili thicker. To avoid the extra fat, we topped it with cilantro instead of cheese and didn't feel like we were missing anything! This will take the place of traditional tomato based chili in our house.
I loved this recipe. I do not like spicy dishes, so I improvised a bit. Instead of chile peppers i used plain old green/red bell peppers, chopped and sauted it with the onions. I also pureed some of the beans(as other reviewers suggested), to thicken it. And instead of chopping the chicken, I shredded it. Really tasty!!! Made a few times and definately will make again!
Awesome! Loved it. My husband, me and my brother all really enjoyed it. Moving into fall this is the first hearty dish I have prepared. I pretty much followed the recipe as is except a few things. I boiled the chicken breast with a bay leaf and used that water instead of cans of broth. Also didn't saute anything and didn't use any oil, just added all the other ingredients to the pot and let it simmer for a while. I did use a can of white corn in place of one of the cans of beans. My pot would only hold 4 cans.
Delicious! Tasted like a soup at my favorite Mexican restaurant. I substituted chili powder for the cayenne pepper.
I love this recipe. I have been making this for years... I like to shread my chicken for a thicker soup texture. I serve it with both cheese and fritos on top.
This was easy to make and delicious. The only thing I would recommend it to not add all of the chicken broth at once to see how thick the chili is and then add more liquid as needed.
This is delicious! After reading reviews, I too made several changes. I used 6 chicken breasts instead of 4 and shredded them. We like meaty protein and not so runny soups. I cut down on broth and only used 2 cans instead of 3, which was plenty! I used a total of 4 cans of beans, blending 2 cans to thicken. Not sure what others mean by "too spicy". I doubled the cayenne plus had to use hot sauce as it was too bland. I like someone's suggestion on here to add black beans for color and/or carrots. I will make again for sure!
Was great! Used the pepper cheese and was very good. Also good with cheddar when I ran out of the other. A big keeper!
AWESOME!!! My husband and I loved this chili, its perfect! I wouldn't change a thing!
Great recipe. I have made this several times and family loves it. I first made this to cover taste of wild turkey, and have made various different meats, changing the flavor some, but good still the same. I also soak my beans overnight, cook them down and then add broth. The broth is too expensive to waste on cooking beans.
Amazing....wonderful and Yummy!! I did the recipe exactly as written with one exception and on the recommendations of other reviewers, I pureed one of the cans of beans to thicken it a bit. The cheese you put on top helps to thicken it too. My husband and I loved it! YUMMY!!
I love, love, LOVE this chili. I make it exactly like it says, EVERY TIME and it's always delicious. A favorite at our house. I share this recipe with everyone because I think all people should experience this yummy goodness!!!!
Very good taste. Even my kids liked it. I did leave out the chile peppers, to avoid it being too spicy (the kids are very anti spicy) and only put a little bit of cayenne pepper. As others have mentioned I added 1 can of cream of chicken soup, and I complete left out the chicken broth. I also used 2 cans of northern beans with S&W lightly seasoned white beans. I like a little variety in the beans. I can tell by the tast that it would be good with the chile peppers. Sometime we'll try it with them.
Wonderful chili served with condiments: chopped onion, cilantro, dried red pepper flakes, and the cheese listed in the recipe. I prepared this as written with one exception; I used only 1/2 tsp. of the cayenne pepper so it wouldn't be overly spicy. Served this meal with a sweet cornbread, which rounded out the meal perfectly. This makes a big pot of chili making this cook a happy camper. Thanks for sharing Nancy.
My husband and I had a similar appetizer at a local restaurant and I surfed the net until I found this one. My family LOVES it and I never make red chili anymore. I truly recommend adding the cheese, it definitly adds to the flavor. Thank you for sharing this recipe with me. P.S. I usually alter some recipes, but this one is Perfect, just the way it is.
I cooked the chicken overnight in a crock pot with some chicken broth, then added it to the receipe. I did smash one of the cans of beans like others suggested. I took this to a chili cookoff and WON! Best all around Chili! Everyone raved and my in-laws loved it also. The only addition I did was added a little extra of the spices. Will definatly keep this one! Thank you!
This recipe is excellent! I added a yellow bell pepper, and textured soy protein instead of chicken because I'm vegetarian. Delicious!
Wow! This was awesome. My husband absolutely loved it too. The only change I made was to puree 2 of the cans of beans and to reduce the chicken broth to 2 cans.
Family loves this recipe and so easy to make too! I use navy beans and white kidney beans and to get the kids to eat more veggies I add corn sometimes too.
My family really liked this, alittle to many cans of beans so used less on ours. Will make many times to come.
Wow - what a great chicken chili recipe! I made this for a crowd of 6 adults and 2 kids - and it was GONE! I pureed only 1 can of beans, and used 3 cans of beans whole in the chili - it turned out to be the ideal consistency, not too thick, not too runny. Served with shredded pepper jack and sour cream, as well as corn bread.
OK!! I admit that I was very skeptical of this recipe after throwing all the ingredients into my slow cooker. I took some advice from others and added a can of cream of chicken soup and also processing 2 cans of beans for thickness. I didn't have oregano, but it seems that we didn't really miss it for flavor. I could see my husband cringing as I stirred it all together and threw the lid on: " that's not YOUR chili! " BUT ALAS!!! It all came together in the end after 6 hours, and I just have to say that this recipe ROCKS!! Even hubby, who hates spicy ANYTHING! LOVED this along with Absolute Mexican Cornbread from this site. He stated that he's never looked forward to leftovers as much as this meal!! (except for lasagna) I thank you so much for the post!! It really made my hubby happy, and I loved it, too!!!
I used leftover turkey and did a chile verde spin on this by adding 1.5 lbs pureed tomatillos. I started by rendering 3 slices of bacon and used the fat to sauté the onions and garlic. I added 1/3 cup of flour to the pot and browned to make a roux before adding the other ingredients. I also blended two cans of beans as others recommeded. The cooked turkey was added about 10 minutes before it came off the heat. It was a huge hit and I'll definitely make it again, with or without tomatillos.
This is a very tasty and hearty recipe. My family likes spicy, so I added a minced jalapeno while sautéing the onions and garlic. Also, I added more garlic and spices since I thought the recipe could use a little more flavor. I don't like using undrained beans since they contain more sodium, so I did rinse and drain the beans. Because I eliminated the liquid in the cans which would have helped to thicken the chili, I instead added a few small handfuls of crushed low sodium tortilla chips in with the chicken broth. As the chili simmers, the chips dissolve and thicken the chili. For me, along with the cheese, a dollop of low fat sour cream and chopped cilantro on top of the chili is a must! I will definitely make this recipe again.
This chili is very good and I'd definitely be making this again. I used less cayenne pepper and chicken broth. I also mashed half the beans to make the chili thicker. All I had was dry beans so I used those instead of canned. For those who want to use dry beans: 2/3 cup dry beans = one 15 ounce can beans
This recipe is easy to follow! I like to bake the chicken breasts in a little water and chicken bouillon at about 400 degrees for two hours to make it really fall apart before beginning this recipe. I love to top the chili with crushed tortilla chips and mozzarella cheese. It's melty, crunchy, and spicy all at the same time, and oh-so-good!
Absolutely loved this recipe! Never have we had white chili before but I don't think that I will go back to the traditional style. Will definitely have this again.
I'd really like to give this only 4.5 stars, because while the flavor was fantastic, it was a little soupy. I did puree two of the five cans of beans, and didn't even use the liquid from 1.5 of them. I also only used 32 oz broth...still was too thin. Next time I'll drain all of the beans and reserve more broth. Was divine with a splash of dry sherry thrown in at the end!
I put it all in the crock pot and it turned out great. I will use less broth and a can of cream of chicken soup next time to thicken.
Very good! I used jalapenos instead of diced chiles and had to use cannelini beans instead of northern due to what I had on hand. Loved this soup and will definitely make again!
Made this without the Monterrey Jack and used less cayenne. Used Masa to thicken it a bit. could have used a little more, but the FLAVOR was very good! Made this for the office and everyone ate two bowls. Thanks for the recipe!
This was really good. I used canned chicken as I needed to use some up, 2 cans of broth, mashed 2 of the cans of beans, and reduced the cayenne to about 1/2 tsp. Also, I used dried minced onion and minced garlic. I tossed it all in the crock pot and left it for several hours. DELICIOUS! It made a lot. (5 three cup portions) I also froze most of it for later meals. Thanks for the recipe!
Yum! This was the first time I'd ever made or even tasted white chili, and it was delicious!! I downscaled the recipe some because I only had 4 cans of beans. I only used 2 cans of broth, even though it called for more, and I'm glad. This was a very tasty soup and was excellent reheated. Definitely will make again!!!
I recommend using 2 cans of white corn and 2 cans of beans. I will also reduce the amount of chicken next time. Very tasty, everyone loved it.
This is a great recipe. I took advice from other reviewers and did the following: 1 large onion, shredded the chicken breast, used 2 tsp dried cilantro instead of oregano, pureed one can of bean, used half navy/northern beans, added one can of cream of chx soup. I've now labeled this my BEST white chili!!!
This needs some tweeking. As written to watery. White chili needs to be thick. I added a roux which thickened it up. Topped with nacho chips, cheese sour cream and green onions. Good jumping off recipe.
Very good chili....I used lean ground chicken, one can of white beans, and added some white corn. Delicious....my daughter loved this! Topped with extra cheese and sour cream....yum!
After reading other reviews I made some changes right off the bat without trying the original recipe, but I know with my alterations it was fantastic and quickly became a family favorite! I only used 1 onion, and since we raise our own chickens I used a half of a chicken and shredded it. I also decreased the chicken broth to 4 cups, and increased the green chiles to (2) 7 oz cans. I chopped up and added 3 stalks of celery, and about half of a red pepper. Finally I pureed 2 of the cans of northern beans to thicken it up a bit. Garnished it with some sour cream, monterey jack cheese, and taco chips and it's a real winner! My husband loves his red meat but this is so good he prefers it over regular chili!
This is a great recipe! I have made it many times now and don't really follow any rules. I use 6 to 8 cans of different beans: kidney, butter, pinto, black, baked, white, dark kidney, chic peas and a can of whole kernel corn. I cook boneless chicken in the microwave first with some garlic salt and then cut into very small pieces. Add everything together in the crock pot and let it go for 3 hours. At that point, put another can of beans in the blender with a can of cream of chicken soup. Add this mixture and cook for about another hour. We serve ours over brown rice. Fantastic!
To avoid a trip to the store, I used canned chicken breast and Rotel tomatoes with green chilies. The result was great! Super quick, easy and tasty! This one is a keeper!!
Great! Spicy enough and very flavorful!
Very good - a great variation of chili/beansoup. A nice little kick with the green chilies, lower fat with the chicken - nice and tasty. I had this at a restaurant and couldn't wait to find a good recipe - this is a good one.
My family was a bit skeptical when I told them what I was making, but everyone loved it!!
This one is a keeper, however, I used only half the green chilies and cayenne pepper, as my family isn't into real spicy. It was so good that I'm making it for my card-making friends on Saturday.
Amazing! I used two cans of chicken broth and three cans of the great northern beans. I used two cans of white chili beans and pureed them in the blender to thicken it up. I topped with taco blend cheese, tortilla strips & sour cream. Beautiful blend with a little heat. Delicious!
I really enjoyed this recipe. It was quick to make and just the right amount of spice. My husband and son loved it.
I like to make a big pot of anything on sundays since my husband's buddies are in and out throughout the day to watch football. This recipe makes a pretty big batch, but I had to make another one just a couple hours after the first! The only thing I did different was add lots of hot sauce and tons of extra cayenne. We like it to make our noses run!
Great recipe. As others, I mashed one can of the beans, threw some white peg corn in and substituted chili pepper for the cayenne. Also addded a few tortilla chips and some cornstarch for a thicker chili. Served with sour cream...yummmm
I made this chili yesterday and I cut the recipe in half because it makes alot. The only change I made to this recipe was to add a can of Mexicorn and some dried cilantro. Nice change to the regular chili I make.
I was given this recipe by a wonderful friend. Everytime I make it it's a hit!!!! I haven't met anyone yet that doesn't like it. I hardly make regular chili since acquiring this recipe.
Great recipe! Definitely puree 2 cans of the northern beans to thicken. For the cooked chicken breast, I seasoned with seasoning salt and white pepper and cooked them on the foreman grill. Also add salt and white pepper to taste.Also, I added a can of green giant white chipolte corn!!!
We tried this Chili recipe last night. My family loved it. I was looking for a chili recipe that was not as hot as my normal chili and this was just spicy enough without being Hot! Loved it! It is a easy quick chili recipe that takes only a few minutes to put together after working all day.
wow, loved it! even my not so bean loving boyfriend loved it and wanted it the next day!
Added less chilis so that it wasnt so spicy, less broth and ground one can of beans to make it thicker.
Instead of using chicken breast, I use a whole chicken and boiled it. This way I have the chicken and the broth needed for the recipe. I increased the spices used and thickened the base with some tapioca starch. Next time, I think I'll puree the last can of bean instead. Overall, it was a hit and will taste even better as a eftover.
I didn't use as many beans and cut back on the chicken broth and added 3T of flour to thicken. Thanks for all the other helpful suggestions. My kids and I enjoyed the chili.
I made this chili for my husband and I and we both loved it! The recipe called for three cans of broth, but I only used two and I still thought that it was a little bit soupy for my liking. Other than that, we both thought it was great.
Absolutely delicious! I made this with a store bought rotisserie chicken. Also, omitted the chile peppers since I didn't have them on hand and it still tasted fabulous. Will keep this one in my meal rotation.
My family loved this soup. I did make a few alterations but that's just the way I cook. I used less beans, no cayenne pepper (we are whimps) and added some cream cheese. AWESOME!!!
Excellent recipe as is - but a few variations make a thicker, spicier, 5-star chili! After reading several recipes and a million reviews, I changed the following: pureed 2 cans of beans in my blender to thicken, added 1 can sweet yellow corn, added 1 chopped jalapeno with about half the seeds removed, reduced the broth to 1 1/2 cans, added garlic powder, onion powder, and 1 heaping teaspoon of cilantro, and shredded my chicken. I sauteed the onions, garlic, and jalapeno until tender, then threw it in the blender with the beans (personal preference for no onion pieces & to thicken). Tossed this and the rest, including raw chicken into the crockpot on high for 2 1/2 hours. Shredded chicken, cooked for an additional 2 hours, & served with Hawaiian Cornbread. Truly fabulous & hearty chili! Just the rice spice & texture. Leftovers were amazing!
I found a variation on this recipe from WW which uses a few squeezes of lime juice, fresh cilantro, and low fat/low-sodium chicken broth. I made it the other day and it was fantastic, so full of good, fresh flavors. Oh, and I put a few shakes in of the new Mrs Dash Fiesta Lime Seasoning Blend and it really added some good spice.
This is a good recipe but the consistency is more like a soup then chili. Next time I won't use as much liquid. It had a great flavor though.
I made as is, with the exception of substituting Cheddar for Monterey Jack. It was perfect! Just the right amount of heat. You get 5 stars for making my husband say, and I quote, "This is very good!" Next time I'm going to make "Black and White Chili" by subbing a can of black beans for one of the cans of white beans.
Good flavor and I agree too watery, will have to get another can of beans (processed through the blender) to thicken. I also added som Penzeys Smokey 4/S spice...OH MAN!!! Took the flavor to another level! I did not add all the cayenne and was not sure the type of green chili (didn't buy canned)...so used Anaheim pepper...just spicy enough! And I used ground chicken breast. Thanks, I have saved this recipe to my recipe box!!!
I tried this recipe out at a party recently and everyone loved it. It has great flavor and spice. Taking other's advice, I changed the recipe a little to thicken up the chili by adding more beans, blending 1/3 of them and cutting down on the chicken broth. I could not find Great Northern Beans in my neck of the woods, so I used Navy Beans instead. They are basically the same but smaller.
I loved this easy to make recipe. I used chicken bullion cubes and water instead of the broth. Also I topped the soup with not only cheddar cheese, but with sour cream and chopped cilantro as well. Oh, and I accidentally used a can of diced jalapeno chilis which made it a bit too hot for me. Next time I will use the green chilis.
Made this exactly as written...the best tasting soup I've had in a long time. My family loved it. Makes a lot. Baked sweet corn bread as suggested to go with...wonderful and tummy warming.
This stuff is stinkin' wonderful! I have a hard time sticking to recipes, I'm not much of a measurer. I cooked dry beans and made my own chicken broth, and didn't leave out any ingredients. It was wonderful! My husband and the kiddos agreed. I served it with shredded cheese on top and a warm flour tortilla on the side.
I left out the green chili peppers, added one can of corn, and I replaced two of the cans of great northern beans with two cans of lima beans. Served with sour cream on top instead of the Jack cheese. Very good still and a very easy recipe. My 9 year old son prefered this chili over traditional chili! I definately will make this again.
We love this recipe! I added about a half cup of shoepeg corn and served it over taco chips. Delicious!
This is so good! I've been looking for a white chili recipe and my b/f found it! He substituted 1 can cream of chicken for 1 of the cans of broth to make thicker. Used 2 48oz. jars norther beans, and forgot to put the cheese on so we just ate it without . But wow - this tastes fantastic still. If you're looking to cut the 13.9g of fat/serving forget the cheese. You won't regret it! The only thing different I want to try is to puree 4 cups of beans and see how that goes (I like a thick chili).
My family plus our guests liked this a lot. I didn't have any canned chilies so I added a can of Rotel. I am going to try this again soon and add a package of cream cheese to whiten it like another recipe of white chili that I have made.
