White Chili (Football Soup)

Very good; I followed suggestions from other reviewers and did some tweeking, for flavor, color and to boost thickness: I seasoned my chicken breasts with some chili seasoning and grilled them. I added a 14 oz can of chopped tomatoes, drained. I added 1 stalk celery, chopped and sauteed that w/onion and also added a bit more cumin, cayenne and some chili powder. I had to omit the cheese due to a dietary issue but did add about 1/3 cup of heavy cream, some cornstarch and about a 3/4 cup of frozen corn, to thicken it to make it more like a chili than a soup. Next time, I will add about 1 can less of broth. Otherwise, I followed the rest of ingredients/steps exactly. The end result was quite yummy and I wish I would've made more to keep for myself as I actually made this for a family who is returning to the northeast's crisp fall air from a week long, warm sunny vacation in Florida and thought this would fit the bill! Thanks for posting; I will def make this again....for me! :)

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My wife and I love this recipe so much that it's one of our favorite comfort meals. I made a few changes which we feel added more depth of flavor. First, I seasoned and grilled 2 chicken breasts, and shredded when cooled. I chopped a couple of ribs of celery, 3 carrots, a red bell pepper and the onion. I sauteed the vegetables with a couple of tablespoons of butter, a tablespoon of olive oil, salt and pepper. When the vegetables had a little brown color on them, I added the garlic and chilis. I used a can of Pinto beans with 2 cans of Great Northern beans. Combined rest of ingredients (plus some chili powder) and simmered for at least an hour. We did not use any cheese, but for extra flavor I did add some cilantro and chopped green onions on top of chili when served. With homemade corn muffins, we were making yummy noises all during dinner. Thanks for posting a wonderful recipe!

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Very Yummy! I ended up adding a couple more garlic cloves and cumin. They happen to be two of my favorite ingredients. Instead of just adding the cheese I made a cheese sauce with the Monterrey jack, butter and milk. I thought this made for a better consistency. Added this mixture right before serving. Topped the completed chili with a squeeze of lime, cilantro and a spoonful of Mexican Crema.

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This recipe rocks! I use less onions and guess at the chicken and cheese. I have frozen this soup before and it tastes just as great months later. Excellent soup!

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My boys loved this. It was a great hearty meal with a ceasar salad around the fire pit this cool October evening, post football. I used only 2 cups of cheese and think it would have been excellent without. I used more cumin than called for. I forgot to buy the chilis, so used a 1/2 jar of salsa verde. We will have this on rotation for the remainder of football season.

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Thank you a million times for posting this recipe! I make soup every week and I am always trying new recipes. After our first bite this soup immediately moved to our #1 soup recipe. I used 4 cups of broth and 2 cups of cheese.

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Very good! Not as spicy than others I've tried (which is good for me because I'm prone to heartburn).

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My fiance loved it! It will be a permanent dish in our house. I added twice as much red pepper and I seasoned the chicken with salt/pepper/chili powder/oregano & boiled in chicken broth (low sodium/no fat). All I need now is a bigger pot. Thanks for making me look like a great cook ;)

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Great recipe. It was a great way to use up the leftovers as well. I used half the amount of stock and had a nice thick chili the longer I let it reduce. I also left out the cheese to keep it on the healthier side and it was still great without. Thanks!

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I swapped out the chicken for more beans, since I'm a vegetarian. Loved this, a nice, light chili rather than the spice-riot you get in your usual chilis. Thanks for sharing!

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Really great chili. My girls like this better than beef chili. I would guess it is pretty healthy too. I made it exactly to recipe.

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This was really good.

i added a can of diced tomatoes with green chilies instead of the 2 cans. Also I did a little less cumin and cayenne and probably not quite as much broth so it was thicker. I also know I didn't put as much cheese in probably only about 2 cups. Since I didn't have the 3 cans of beans on hand but had dried, I used a bag of those, it's easy, just rinse, bring to boil and simmer 1 1/2 hours. Much cheaper that way too.
I served it with sour cream and corn chips and it was really fabulous.

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This is a fabulous dish! I only had 1/2 the green chillis but it still turned out good. It has more of a soup consistency. I made in the slow cooker, just sauteed the onions and chillis first. Will make again!

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LOVE IT! The flavor is exceptional. I have made this several times, and now use 4 cups of broth instead of 6. It's still soupier than what comes to mind when I think of chili, but it's WONDERFUL.

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I have made this several times & my family absolutely loves it!!!

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Made this tonight and it is really good. I cut the chicken in a few ways and decided that shredded is the way for me. Don't be tempted to add salt until you taste the finished product. There's salt in the green chiles.

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Delicious!! I think that regionally, people like their chili in varying degrees of thickness. I like it a little thicker,so I halved the broth, used an extra can of beans-drained two and used the liquid from two and added a drained can of white corn. Loved it!! This will be the recipe I use for white chili from now on.

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This is going into my tried and true folder! It was so good! I halved the recipe and added one chipotle in adobo (because I just bought some). I rinsed and drained the beans, so I needed an additional cup and half of broth. Topped with sour cream this was delicious! Thanks for sharing

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This was good, but it really seemed to be missing something. I was going to go back to 'Zaar to read over this recipe's reviews to see if anyone had added anything to it to perk it up a bit when I came across Great White Chili (supposed to Be by Willie Nelson), which is a very similar recipe, except with the addition of sour cream and cilantro. I would say, at the very least, some fresh cilantro sprigs would help liven up this recipe. From the other white chili recipe, I borrowed the ideas of adding cilantro and sour cream, and I must say that they really were exactly what this recipe was missing.

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Very yummy, great for a cold day. Halved the recipe, but used 2 cans beans. Very easy to make and leftovers taste even better. Thanks for the great recipe!

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