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    You are in: Home / Recipes / The Best White Chicken Chili Recipe
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    The Best White Chicken Chili

    Average Rating:

     68 Total Reviews

    Showing 1-20 of 68

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    • on November 05, 2006

      My husband loved this. I didn't care for it. Didn't think it had enough flavor. I think I would leave out the corn and use a can of chicken broth. I did add some jalapeno's to try to spice it up a tad.

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    • on March 20, 2012

      This is the same recipe that I make, except my recipe is called ghost chili! It is very delicious!

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    • on February 06, 2012

      Great recipe! My husband needs NO spicey food so I did not put in the green chilis, instead I put in 2 small sweet peppers. No lime juice or lemon pepper. 3 cloves garlic. Loved it. Thanks!

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    • on March 29, 2011

      Great!! I added a green bell pepper, a can of creamed corn, and a can of regular corn. Very tasty. Both kids even liked it. Served with corn muffins. Topped with cheese and greek yogurt.

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    • on December 02, 2010

      I have made this recipe multiple times and it is excellent every single time I make it. Everyone who has tried this gives it 5 stars. A couple of times I could not find the shoepeg corn but used regular canned corn instead and it turns out just wonderful. It has just the right amount of seasoning and you definitely don't want to leave out the lime juice. Just a wonderful blend of flavors. This has become our favorite chili recipe.

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    • on November 17, 2010

      Very good! Crunched up some chips for some extra texture, didn't use corn as I don't like corn in my soup.

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    • on November 04, 2010

      Wow! This was so good! I am on Weight Watchers and this recipe was very WW friendly with only 4 points as written. After reading several of the comments I did make a couple of modifications- used 1 can shoepeg and 1 can creamed corn; used 3 cans of great northern beans. My DH (who isn't on WW) went nuts for this chili. He ate it with Tostitos Scoops and went on and on about it. I will definitely make this again.

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    • on September 30, 2010

      Yum! This was sooo good! I put it all in a crockpot for a few hours and thickened it up with some cornstarch and it was fabulous! Thanks for a great recipe!

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    • on May 20, 2010

      Very very good! My husband loved it!

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    • on March 17, 2010

      This is great! I like to make it early and let it simmer a few hours on the stove before we eat it. It makes the house smell yummy and allows all the great flavors to blend. Thanks for posting!

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    • on March 07, 2010

    • on February 10, 2010

      Loved this recipe! Used chicken broth to save time, very easy to make. Doubled the recip and served at Superbowl party; only had a tiny bit left over. I guess I'll have to make it again!!

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    • on January 31, 2010

      There is a pot of this chili on the stove even as I type and I can't keep my spoon out of it!!! I normally follow a recipe exactly the first time I make it but couldn't this time b/c everything wasn't available where we live overseas. STILL, it is GREAT. The changes I had to make were 1) homemade lemon pepper (combined dried lemon zest and ground pepper corn) 2) no white shoepeg corn, and 3) only one can of green chilies. I definitely think another can of green chilies would give it the extra zing it needs but we are glad we even tucked one in our suitcase last time we returned from the States. The recipe is worth me learning how to make my own homemade chilies. We also used a local cheese to top it with. Thanks for a great easy and delicious recipe. Now, back to the kitchen to get a bowl!!!

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    • on January 25, 2010

      I made this for football Sunday and just left it on the stove warm all day. It was great! It is packed with healthy ingredients to boot :) Most people did add a bit of hotsauce to kick it up a little bit. I also put pepper jack cheese and some sour cream out for those who wanted to add a little.

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    • on January 19, 2010

      Abso-freakin-lutely-fabulous! I doubled the recipe and used boneless thighs as that's all I had. Entire family LOVED this dish!! Thankk so much boardgirl, this is a keeper!!!

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    • on January 17, 2010

      This was AWESOME! I had heard of white chili so I found your recipe because I wanted to try it out. My boyfriend loved it and ate all the leftovers himself- I will have to make more soon so I can have some leftovers too! I also cut a tortilla into strips after spraying it with Pam and baked them until crispy and sprinkled them on top. Thanks Boardgirl148!

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    • on January 17, 2010

      Disappointing for me. Recipe sounded good, so I tried it. Never had white chicken chili before and was not impressed. However, if you are a fan of white chili this may be the recipe for you. PS: My DW would not even eat it. We will stick to Texas chili. Edited a few days later: Was better after 48 hours and with the addition of cayenne pepper.

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    • on November 14, 2009

      Made this tonight and it was very good. I used 1lb chicken breast, 1 can white cream corn and 1 can white kernel corn and 3 cans of beans and it had perfect consistency - not to thick, not to soupy. I didn't think it was overly spicy, but did have a nice flavor. For those who are looking for heat - may want to add some cayenne pepper or hot sauce (I thought it was fine w/out and I like spicy foods). It was good enough by iteself, but adding the monterey jack made it even better. I'm sure it will be even tastier the next day. Thanks for sharing!

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    • on August 30, 2009

      This turned out very well. Here are the changed I made either due to convenience or on a hunch: Replaced 1 cup of water with 1 cup of chicken stock. Used one can of regular corn and one can of creamed corn (the creamed corn to make sure it came out thick and creamy) Added a bunch of cayenne. We like heat! Didn't have any canned green chiles so I used a couple of fresh poblanos. It worked well and gave it some bright, fresh flavor. Added more cumin and some salt and freshly ground pepper. Topped it w/ some shredded cheese and fresh cilantro! I will make this again. :-)

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    • on June 02, 2009

      My first time making white chicken chili and it was perfect! I used navy beans and baby butter beans instead of great northern beans and I used mexicorn instead of white shoepeg and chilies. Also didn't have lemon pepper so I used garlic pepper. Great recipe!

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    Nutritional Facts for The Best White Chicken Chili

    Serving Size: 1 (343 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 246.3
     
    Calories from Fat 37
    15%
    Total Fat 4.2 g
    6%
    Saturated Fat 0.7 g
    3%
    Cholesterol 37.7 mg
    12%
    Sodium 77.7 mg
    3%
    Total Carbohydrate 33.3 g
    11%
    Dietary Fiber 7.6 g
    30%
    Sugars 2.3 g
    9%
    Protein 21.6 g
    43%

    The following items or measurements are not included:

    lemon pepper seasoning

    Detailed Nutrition Values About Nutrition Info
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