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 other seasonings to suit your own taste. We did like to add a tsp. of sour cream salsa and sprinkle with shredded Monterray Jack or cheddar cheese for presentation. (using hot salsa would give those who need the extra bite what they want too)!
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 too thin mix 2 TBL flour with 1/2 cup white wine together and stir in cooking 5 minutes more. Wonderful!
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 the green chili flavor which is more delicate than red chili. There is a difference in flavor to excpect when focusing on green peppers. will definately make again!
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 the recipe!!!
Terrible terrible, not good.
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 nice flavor. Quick and easy, I will probably make this again, but will experiment with my own add-ins and spices.
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 rest of the recipe I followed exactly as written and it turned out very well. I had no idea what cannellini beans were but turns out they are white kidney beans. They taste just like the regular red ones we're all used to. We'll be making this again it's definitely a keeper.
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 crock pot minus the beans to help meld everything together; 3rd: doubled the spices as suggested by others; 4th added two containers of chopped white mushrooms to aid the texture of the chicken and make it meatier... fantastic on day one and even better on day two
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 chicken to speed up the prep time. Thanks Carol
