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My review
Carol's Chicken Chili
ARLEMILLER
"Chicken breast, onion, chile peppers and beans make for great white chili sustenance! Here is a good recipe for those cold nights. Serve with some crusty French bread and a salad. Season to your own taste (some might like it spicier.)"
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Ingredients
35 m servings 443 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Heat oil in a large pot over medium high heat. Add chicken and onion and saute for 4 to 5 minutes. Stir in broth, chile peppers, garlic powder, cumin, oregano, cilantro and red pepper. Reduce heat to low and simmer for 15 minutes.
- Stir in beans and simmer for 10 minutes; top with green onion and cheese and serve.
Nutrition Facts
Per Serving: 443 calories; 10.9 g fat; 42.8 g carbohydrates; 43.5 g protein; 84 mg cholesterol; 368 mg sodium. Full nutrition
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Reviews
Read all reviews 7899 Ratings
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Most helpful positive review
10/26/2003
We tried Cha cha's and Carols White Chicken Chili and they are both great! My husband is nuts about this soup!! We don't add jalapeno because of the little ones. You can adjust the chili's and o...
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10/26/2003
We tried Cha cha's and Carols White Chicken Chili and they are both great! My husband is nuts about this soup!! We don't add jalapeno because of the little ones. You can adjust the chili's and o...
1/21/2005
I love this recipe. I use 3 TBL fresh garlic, 3 tsp cumin, navy beans and fresh herbs if available. I also add parsely, fresh or flakes. We skip the cheese. Cook for 40 minutes, and if it's ...
6/6/2003
After reading the reviews and a few other white chili recipes, I chose this one, cut up the chix, added more spices as it cooked and I tasted. It was very good and even better the next day. Had ...
8/10/2003
This is a wonderful dinner, easy and fast, I prefer to buy my own green chiles and slice them. My whole family loves this, I NEVER have leftovers, even when I make a double batch!! Thanks for ...
1/28/2003
Definitely needed to spice this up a bit. I actually like things a little on the tame side and after the first bowl, I added more cumin and garlic, salt and pepper. Leftovers the day after had a...
2/21/2006
I ground up 2 pounds of chicken breast meat rather than chopping it, browning it with the onions, then tossing in fresh chili peppers. I also substituted garlic salt for the garlic powder. The...
9/22/2010
made a couple of modifications - 1st: 4 fresh green chili peppers instead of canned to add more kick; 2nd: let onions, peppers, spices, broth & chicken cook during the day 10 hrs on low in a cro...
12/2/2010
I added a can of petite diced tomatoes and some white hominy to this. This is a nice comforting chili to eat on a cold fall day. I've also used leftover chicken from a rotisserie store bought ...