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! :)
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!
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.
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.
Vegetarian recipe?I used to make this as written, now I make it without any meat and it's still fantastic. I use vegetable broth instead of chicken (and 4 cups instead of 6), and I use an extra can of great northern beans for a total of 4. I still use the monterey jack cheese. The flavor is still the same--it's the seasonings that do it, not the chicken. Just love this one. A real keeper. Thank you!!
I made as stated just pumped up the cumin a smig and it was perfect!! We will make this again and often:)
I can't believe that I forgot to rate this! This has been a regular in our dinner rotation since I first tried the recipe a couple of years ago. It is delicious, filling and very easy. I omit the cayenne, but otherwise follow the recipe, and it never fails to garner compliments! Freezes nicely too, but there is rarely any leftover! Just be sure not to stir too much as it is thawing, or it will turn into bean mush. Thanks for posting- this is now a family favorite!
Excellent. Only used one can of beans.
So very tasty! So very good !