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

    Average Rating:

     52 Total Reviews

    Showing 41-52 of 52

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    • on May 06, 2006

      This was a rather mild dish, to me. If you are used to spicy foods, I would recommend doubling the spices.

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    • on January 16, 2006

      This was fantastic! I added a can of mixed veggies and those did not go well with it. I doubled the spices as recommended and will even add green chilies next time to make it a little spicier. Thanks Shari2!

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    • on November 05, 2005

      This 'chili' was absolutely devine especially the next day! It was warm, and hearty. I double the spices like everyone else. I made a few modifications: I added one small can of diced green chilies and 1/2 cup of heavy cream (near the end). I simmered this for about 2 hours on the stove instead of the crockpot. It was a hit with my boyfriend. Next time I will be doubling the recipe so I have more leftovers! And maybe trying corn in it as well. Thank you!

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    • on October 24, 2005

      I loooove this chili!! I make it in regularly, and have yet to meet someone who doesn't like it. I double the pepper, mustard and cumin like others have mentioned, and it has a warm flavor (not spicy, but comforting). It freezes well, is low in fat, and high in protein and fiber. I prefer to try new recipes, and for me to choose this one over trying new things speaks to the goodness of this concoction. Enjoy!

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    • on January 12, 2005

      i decided to double the spices, and am glad i did. this is a nice one-pot meal, though it didn't seem very like 'chili' to me. i've never had while chili before, so maybe it is not very closely related to 'regular' chili! i didn't use the chips, sour cream, or cheese, because i'm trying to slim down. i couldn't quite imagine this with those added, in any case, it doesn't seem they would go very well! but i can't knock it, since i haven't tried it. in any case, there was a nice flavor, and it was easy to put together. i will make it again.

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    • on January 07, 2005

      Great for my low carb (South Beach) diet! I did not make this in the crockpot but on the stove and simmered for 1 hour. I pre-boiled the chicken, cubed it and added it in step #5. I used 1 can northern beans and 1 can light red kidney beans; I also added 1 can of drained diced tomatoes. Sound like your recipe?! I re-heated this the next day and added some shredded sharp cheddar to melt over the chili. Great flavor; thanks for posting!

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    • on October 09, 2004

      Just AWESOME. Simple and delicious! I too doubled the cumin, mustard powder and pepper; and I didn't drain or rinse my beans. Turned out wonderful! I also cooked my chicken in some of the chicken broth to cut back on the oil. Absolutely loved it and will definitely keep this one. Thank you!

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    • on July 08, 2004

      Wonderful recipe, just what I was looking for! My husband had been asking for this and it was great. I did add an extra cup of broth and I used 2-15oz. cans of beans (recipe did not specify) and did not rinse them. I also added some chopped jalapenos and a little red pepper. This is a Keeper. Thank you for posting!

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    • on May 27, 2004

      Oh my! Shari, you have a winner for this fine and hearty chili. I made 2 exceptions to your posted recipe. I used smoked chicken from my freezer, to give it a smokey, rich flavor. I added the beans to the crockpot about 1 hour before serving to keep the beans from turning mushy. The flavors a wonderful together, and the tortilla chips added that extra impact. You definately have a winner here. Thanks so much for sharing.

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    • on February 23, 2003

      I've made this a couple of times now. The flavor is wonderful. The first time I used the canned beans in the crockpot and they didn't hold up as well as I would have liked, but the favor was heavenly. The second time I used dried Northern beans and they really held up well. I have a "soup and chili" evening coming up with friends and this is definitly on the menu.

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    • on November 22, 2002

      Thank you for this recipe! My wife and I both agreed that this was very tasty! I made the following modifications: Used Tyson Time Trimmers Chicken (precooked & frozen) for the chicken, left out beans (not popular in our family), and doubled spices.

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    • on October 16, 2002

      Really easy and really good. I added extra broth, and adjusted the seasonings accordingly. I also added a chopped(hungarian wax) pepper and some ground corriander. I liked the baked corn chips, they softened up and tasted kinda like corn noodles. Will definately make again!

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    Nutritional Facts for White Chicken Chili

    Serving Size: 1 (321 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 318.9
     
    Calories from Fat 47
    14%
    Total Fat 5.2 g
    8%
    Saturated Fat 1.2 g
    6%
    Cholesterol 38.3 mg
    12%
    Sodium 323.9 mg
    13%
    Total Carbohydrate 34.7 g
    11%
    Dietary Fiber 10.7 g
    42%
    Sugars 1.5 g
    6%
    Protein 26.9 g
    53%
    Detailed Nutrition Values About Nutrition Info

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