I made this for a chili cook-off and it tied for 1st place! I even used 3 cans of canned chicken, drained. I cooked the onion and garlic and chicken together in the olive oil, then added that and the rest of the ingredients to my crock-pot, following the directions at the end for adding the sour cream and whipping cream when the crock-pot was off. Will make this again!
I made this yesterday in my crock pot. Put everything but the sour cream and cream in and let it simmer all day. I left the chicken breasts whole and pulled them out when I got home from work and shredded them, then returned them to the slow cooker with the last two ingredients. Only change I made as far as ingredients was using half and half instead of cream. I also sprinkled some fresh cilantro on top. My husband took one bite and fairly squealed with joy. This was easy and delicious. Best white chili ever!
My family gobbled this up tonight. It was fantastic. I did modify it just a bit. For starters I added onion, green pepper, minced garlic, chicken and olive oil to the pan and cooked for about 10-15 minutes. Meanwhile, I drained the great northern beans ( I was afraid of soup like consistency instead of hearty chili) and corn. I also used Swanson's Mexican Tortilla Flavor Infused Broth ( includes flavors of monterey jack cheese, lime, cayenne pepper, cumin, toasted corn, jalapeno, and paprika). I put all ingredients into a crockpot and cooked on high for 2 hours. Once done I added just enough heavy whipping cream to give it that cream like texture without overbearing the rest of the flavors. I saved the sour cream for the side because my son dislikes sour cream. It is delicious with and without sour cream. I topped with cilantro, a sprinkle of monterey jack cheese, and served lime flavored tortillas on the side. This is my husbands new favorite chili recipe and mine as well. Thanks for a great recipe!
My family LOVED this recipe! I substituted pinto beans instead of the northern beans, added shredded cheese, and served with honey corbread ~ delish. Sorry, the photo I added is not the best but I would definitely recommend anyone trying this. Good luck! My vote is 5 stars.
Simple and tasty! I used a cooked turkey breast from our deli, and did not add the cream. I also used low fat sour cream to cut more calories. I only used one can of green chilis, which was perfect for our family. The mix of spices is wonderful and my husband raved about it. Will be my White Chili recipe from now on.
This is a really yummy recipe! I made several changes including using a lb of ground chicken instead of using chicken chunks. I also mixed in a 1/2 lb of spicy chicken Italian sausage to add a little more flavor. I saw another poster who suggested adding a green bell pepper, so I substituted that for one of the cans of green chilis. And I added a bag of frozen white corn too because I love chunky chili, and I subbed chipotle pepper for the cayenne just to add a little more smokey flavor. And since I like my chili a little thicker than the consistency of the original recipe, I let the meat mixture simmer in my crock pot for about an hour and then added the corn, beans, milk, sour cream, and about 4 tablespoons of cornstarch and let it simmer for another 30 minutes or so. It thickened up perfectly. I served with a pan of homemade buttermilk cornbread...and this dinner was super yummy for me and my hubby! Perfect way to ring in the fall. :)
I just made this for my family. They thought it would be thicker and so did I. The flavor was great but we wanted a thicker chili consistency. It was more like soup. I followed the recipe to a T. When I saw the soupy texture I tried to thicken it. Didn't really do the trick. I will let it boil down a little next time and puree a couple cans of the beans with some broth. Needs some tweaking for our tastes.
i made changes...nothing drastic. i mashed one of the cans of great beans, i used almost a whole left-over roto chicken, only i can of the green chilies, sauted about a third of a cup sweet red bell pepper, a can with the liquid of sweet whole kernel white corn and then eye-balled the chicken stock needed to keep it from sticking while bringing it to a boil. left it on low after the boil for @ an hour. it was delicious. i added the sour cream and heavy cream to the indiviual bowls. i preferred it without the cream. excellent use for simple left-overs. i bet it would freeze excellent without the sour and heavy cream, which could be added after defrosting.
I recently won 1st place in a Chili cook off with this recipe. I didn't change a thing!
