White Chicken Chili

Delicious! I really think I could eat this soup every night. I use fresh garlic, and add two or three teaspoons of Penzey's cumin. For a less-fat version, I puree an additional can of the beans in my food processor and add this to the soup base, then cut the amount of whipping cream and sour cream. The soup seems just as creamy and thick. Thanks for a great recipe!

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Update: I made this today in the crock pot and it was even better. I threw whole boneless, skinless chicken breasts in the bottom of the crock pot, then dumped the rest of the ingredients (except for the sour cream and whipping cream) in on top of them. Turned it on low, let it cook for 6 hours. Then I shredded the chicken with two forks, added the creams, and served it. The texture of the shredded chicken was even better, I thought. So deliciously easy!

I made this yesterday for a birthday party and everyone (even the kids) loved it! I made some changes: I used lower-sodium chicken broth and only used 1/4 the amount of salt that the recipe called for (my dad has to watch his sodium intake) and I used one can of the green chilies. This made for a milder chili that was good for the whole family. I also used light sour cream and half and half instead of the whipping cream. We will be making this again!

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Oh my gosh, was this ever delicious! As always, I didn't have the right ingredients. It was still great, and I'll be sure to make it with the proper ingredients one of these times. I followed all of the directions, but the ingredients I used were: 1 lb chicken, 1 medium onion, 3 cloves minced fresh garlic, 1/2 tsp garlic powder, 1 Tblsp vegetable oil, 12 drops Cholula hot sauce, 2 cups cooked garbanzo beans, 1 can kidney beans (drained and rinsed), 1 1/2 tsp chicken boulliion granules, 1 1/2 cups water, 1 tsp oregano, 1/2 tsp pepper 1/4 tsp cayenne pepper, 3/4 cup whole milk.
UPDATE - I've made this three times now, and I have some changes I'll stick with: Sautee the onion first, and then add the chicken and sautee that as well. If you use fresh garlic, cook that with the onion, but if you're using garlic powder, then just wait and add that with the rest of the spices. Use garbanzo beans instead of northern beans. Use fat-free plain greek yogurt in place of sour cream. Greek yogurt has the same consistency as sour cream, and you'll keep a little fat out of your diet this way. This is an awesome recipe! I think this is one of my top 5 favorite dishes.

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Seriously the best white chili I've ever had or made! I substituted turkey (to get rid of thanksgiving leftovers) and added cumin as suggessted. Wonderful flavor!!! Made turkey quesodilla (sp) as a side dish. Thank you for such an easy delicious meal!

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Great recipe. Everyone raved.... but I really liked the flavor pre-cream and sour cream. Next time, I'll try it with half the sour cream and cream. Maybe add more beans, too. Thanks for a great recipe!

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I added cumin like someone else suggested to give it that true chili taste. very good. My roommates are still talking about it. Served it over cornbread.

I would think adding white corn, lentils or even mushrooms would be good. I like chili a bit denser. But overall great taste. roommates just complimented again (twice during the time I am writing this review, that's a good sign)

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Excellent! My family and I loved it! Here's how I made it into a crock-pot meal (which worked for our busy scheduled yesterday).
I added the uncooked chicken, choppen onion, garlic powder, (omitted the oil), 2 cans of beans, green chilies (I used 3, 4oz cans cause we love them), chicken broth and spices (I added 1/2 tsp cumin - like others said) to the crockpot on low around 10:30am. At 5pm, I added the sour cream and whipping cream then served. That was it. Threw everything into the crockpot - walked away and then stired - it was fabulous!! The flavors really settled together and came out richly. My family loved it and we will definatly make it again. Thanks for sharing!

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I used this recipe as a base for mine; I used 1 can northern beans as stated in the recipe, but then for a 2nd can used large butter beans (it was more for presentation than taste). I also threw in a can of corn (drained) and about 1/2 tsp of cumin. WE LOVED IT with corn bread and corn chips. Even my 6 year old (who loves regular chili) went crazy for it once she tried it. :-) THANKS!

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This turned out really well for me. I used meat I had already cooked, and adpated it for the crock pot. I just threw in everything (except the dairy) and turned the crock pot on low for about five hours. I used fresh garlic instead of garlic powder, but that's the only real change I made. I didn't have a can of chicken broth, so I used two cups from my organic chicken broth that I had leftover in the fridge. After I turned the crock pot off, I added 1/2 cup of half and half, instead of whipping cream, and served the sour cream on the side with the cheddar cheese. This chili tasted awesome over cornbread. The dairy balanced out the heat nicely, so it wasn't overwhelming, but still a major contributer of flavor, if that makes sense. All in all, excellent recipe! Thanks for posting! I'll make this often.

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This was SO good...but NOT KID FRIENDLY! If you left the cayenne out or replaced it with chili powder or something not quite as spicy it would have been fine. I think I might try this with ground chicken breast next time as I didn't have the patience or skill to cut the chicken into smaller cubes. But I loved this recipe. It was exactly what I was looking for! Thanks so much!

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Best White chicken Chili out there. Love all the flavor!

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Wonderful! I will use a little less broth next time as we prefer our chili a little thicker. Even the kids enjoyed, which means I definitely give this recipe 5 stars!

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I usually don't like making subs in recipes posted, but I didn't have all of the ingredients. I used 1 can of northern beans and 1 can of pinto. I didn't have whipping cream, so I just added a tablespoon of prepared cornstarch. I only used 1 can of chilis and few sprinkles of cayenne. So I don't think it was HUGE differences to what's posted. LOVED this!! DH even said, "That was really good Honey!" Will definitely be putting this on the rotation. Thanks for posting!

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This was a very good white chili. It was quick and easy to make. Thanks for posting.

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I doubled this and added 1 tsp of cumin, was a huge hit! Thanks : )

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This is the best White Chili ever! I did as suggested and added cumin and used 1/4 cup half and half instead of whipping cream to save on fat. Threw in some corn and paprica and nixedx the oregano and it was amazing! Made with mexican cornbread and my whole family loved it, perfect for football sunday :-)

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Took this to a fall cookout and it was a great hit. I kept mostly to the recipe with a few changes -- used leftover cooked chicken from a taco night earlier in the week, subbed regular pepper with seasoned pepper. Brought it to a boil on the stove then transferred it to the crockpot to simmer for a few hours before the party. Nice creamy, peppery flavor. A nice alternative standard chili and taco soup.

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Wonderful!!! Has become a family favorite and anyone who eats it requests the recipe. Even brought it to an occasion at the in-laws and they raved. I made it exactly to recipe.

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I tried some chili at my boyfriends parents house and thought it was sooo good so i searched for it and this one tastes exactly like it and its amazing!!! and I don't even like chili... I'll be making this for years to come!!

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Easy, quick and WONDERFUL! Used canned evaporated milk instead of cream and was still wonderful! I, too, will be adding another can of pureed beans next time - as well as some carrots and celery (it really thinned out when I added the cream and milk)

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