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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on October 31, 2009

      This was really quite good although I enjoyed it more than my boyfriend did. I put in three garlic cloves and used frozen corn instead of canned corn as I have an aversion to canned corn. In accordance with other reviews I did drain and rinse out the beans. I will make this again, especially as winter rears its ugly head. Thanks for posting!

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    • on January 28, 2009

      This chili had a really good taste and made the house smell incredible while cooking. I left the top off of mine the whole time so it could reduce, because we like a thicker chili. It was actually more like a soup. I will probably drain the beans next time I make it. I got cheese to serve with it, but I totally forgot about it, because we couldn't wait to eat it! Thanks for this recipe, I will make it again, for sure.

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    • on November 19, 2008

      This was great! I highly recommend this for something different. I used chicken tenders and cooked them in the broth for 10 minutes - they stayed so moist. Chicken breast dry out too fast - even in liquid. I also omitted the lime juice. Try this over Fritos with monterey pepper jack cheese. This is a keeper!

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    • on November 19, 2008

      My parents and I really enjoyed this. I doubled the recipe to feed my family, and I'm so glad there are leftovers for lunch today! Based on padreaming's review, I drained the beans so that the dish would have a more chili like consistency. I also simmered it with the lid off so that it would reduce a little. The only other change I made is that I didn't double the cumin when I doubled the recipe as I didn't want that flavor to overpower everything else. It worked out great. Thank you for posting!

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    • on November 14, 2008

      Very flavorful. I did thicken it a bit with a rue. Not sure what I was thinking. Guess I didn't realize it would be thin like a soup. So glad I made a double batch. This will go in the staple soup collection we keep in our freezer. Thanks!

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    • on November 12, 2008

      OK...so I originally picked this recipe because it was the first cold night of the season and I was craving it and it was a SMALLER recipe...my other white chili serves 12-15. But let me tell you...I wish I would have TRIPLED this recipe!! It was amazing...and so incredibly EASY!! I could not believe what a simple recipe with such amazing flavors. And it is SO FILLING...so you think you are eating a lot...but you really are not!! I shredded the chicken when it was done cooking...love shredded chicken in chili...but everything else I kept the same. And the flavor was just FANTASTIC!! Thanks Jdubb...this is a keeper at our house!!

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    • on February 13, 2008

      This is the best Chicken Chili I've ever had. I noticed that we don't add salt or pepper to it--and it doesn't need it. If I did add pepper, I would use the ground white kind in keeping with the colors of the chili. It's even better the next day, and it also freezes well. I will be making this often, it's definitely winter time comfort food, and I imagine it would be a good summertime recipe made in the crockpot, starting with dry navy beans. So yummy, thank you for posting it.

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    Nutritional Facts for White Chicken Chili

    Serving Size: 1 (566 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 389.6
     
    Calories from Fat 117
    30%
    Total Fat 13.0 g
    20%
    Saturated Fat 3.0 g
    15%
    Cholesterol 46.4 mg
    15%
    Sodium 733.7 mg
    30%
    Total Carbohydrate 41.8 g
    13%
    Dietary Fiber 8.9 g
    35%
    Sugars 6.2 g
    25%
    Protein 29.9 g
    59%

    The following items or measurements are not included:

    lemon pepper seasoning

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