This SCREAMS 6 *s It was sooo good. I couldnt belive the taste. I did make some changes. I boiled the chicken in water, to omit the oil. I also doubled the cumin, pepper, and mustard and put it all in the crockpot on high for 3 hours. It turned out so wonderful! I didnt use any chips, sour cream or cheese...the taste was fabulous by itself and I wanted to savor it! Thanks for a keeper!
Ohhhhh Shari2!!!!! Did this ever hit the spot! We had a cold rainy day and I thought perfect to make your White Chicken Chili. I made it exactly as you stated and it was tummy-patting good. I recommend this to everyone. :-)
I took this recipe up a notch to spicy. I did use chicken stock, leftover chicken, diced smoked sausage, can of green chilies, pinch of cayenne pepper and a couple slashes of hot sauce. Simmered 5 hours in the crock pot. Excellent. Good base recipe.
Shari2, brilliant! So simple, so basic, and so wonderful! If around, I might wait a little to add the other can of beans. No cheese, sour cream or chips necessary, great the way it is.
I have always wanted to make white chili, and this recipe was a good base. I immediately noticed the lack of fluid vs. the beans and chicken (only 1 cup?), so I used 1-14.5oz can chicken broth for the fluid, plus 1 cup of water. I also used Cannellini beans (white kidney beans - more consistent with a chili recipe!). I used the spices as stated but added a tsp. of chili powder. Also think about using rotisserie chicken with this - that's what I did - just shredded it up. My hubby and I loved it. No optional ingredients needed except I put a little chopped cilantro on mine! When I sauteed the onions and garlic, I made a roux by adding a tbsp of butter and a tbsp of butter b/c I like thick chili then added the liquids until thick and proceeded with the recipe. It was great.
I made this with the ingredients listed but not the quantities per se. I used a whole rotisserie chicken, deboned, deskinned and shredded so I had to add more stock. I did add in a can of corn and to thicken it I added a water/cornstarch mixture at the end. I ate it the first night without the sour cream and cheese because I couldn't wrap my head around how that would taste but the next day I gave it a whirl. It really does help round out the flavors. Very good! I would love to put it in my standard rotation but my picky husband wasn't a huge fan. He ate it but he didn't rave about it. But he loves red meat more than chicken so I'm always trying new chicken recipes to get him to convert.
I can't thank you enough for posting this recipe. I have looked for it for years since my "Eat Great, Lose Weight" Prevention cookbook disappeared during a few moves!! :) THANK YOU!! This is by far my favorite White Chicken Chili recipe.
This recipe was really easy and it was nice to have such little cleanup after dinner. The recipe as is, with no modifications, was a little on the bland side for our tastes, but was still good and probably could be easily adjusted. The cheddar cheese and the chips were an addition that we would not skip. Thanks.
I thought this recipe was great. I wanted it a little spicier so I doubled the spices and added cayenne, chili powder, diced jalapenos, one can of drained tomatoes. I also added more broth. This is an awesome recipe.
This is an excellant recipe. I have uped the great northern beans to 3 cans, uped chicken broth to 14oz, and added 1 4 oz can green chilis, and 1 8 oz can drained white corn. I sometimes add 2 tsp of chopped jaleponos also.