181 Reviews

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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Bridget Leigh September 15, 2011

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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JennySou November 18, 2010

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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MilliMoMo November 14, 2010

Unbelievable! This is unquestionably the very best white chicken chili on the planet! No need to change a single ingredient, except maybe to add a third can of white beans. Wow!

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larrymcj February 17, 2010

I won second place in a chili cookoff last night with this recipe!

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konekel October 10, 2010

My husband loves my "regular" chili and this was our first ever attempt at white chili. After supper was over I asked which he liked better, this or my regular chili, and he chose this. That's huge praise. I made a couple changes, but nothing substantial. The biggest changes were that I used about 2 jalapenos instead of green chiles and I used cannelini beans instead of northern white beans. I also added 1 teaspoon of cumin. The end result was DELICIOUS.

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Twiggyann January 29, 2010

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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kattiegirl01 April 17, 2012

Fantastic! I used the suggestion for one can chilies and one can rotel with chilies and am really glad I did! I also boiled my chicken first and shredded it instead of dicing it becuase I don't like chunks of meat in anything and I also ommited the red pepper. It was spicy enough without it, I think if I had added it, my kids wouldn't have been able to eat it. We all loved it and I will make again!! (also suggested your recipe to several people already) Thanks for sharing :D

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alhardin January 25, 2010

I made this recipe exactly as written and it was simply perfect! Delicious, rich and satisfying! Add some corn muffins on the side and it was a complete meal!

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Classy Gal April 17, 2014

This stuff is fabulous! Not a very healthy choice, but fabulous! I made it the first time with heavy whipping cream because I had some left over. Today, I'm making it with half and half in the hopes that I'll cut out a fat gram or two. Love this stuff and so does my family. Will be making this as often as my heart allows. LOL

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Kar's Kitchen March 04, 2014
White Chicken Chili