By Renita on February 17, 2003
Photo by madriley61
Photo by madriley61
"Easy, delicious chili with a bit of a spicy bite. A friend served this to me one day and I fell in love with it."
Serving Size: 1 (459 g)
Servings Per Recipe: 5
"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!"
"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!"
"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."
"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."
"I won second place in a chili cookoff last night with this recipe!"
"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"
"My husband loves to make this. We took it to church one night and had people ready to climb into the crockpot! :)"
"I really like this but made a mistake of going a wee bit too happy with cayenne pepper. I absolutely love everything spicy but DH's tummy may go on a riot. LOL! This is how I cooked it~ I followed the recipe and the only changes I made was to add a teaspoon of cumin (well, and nearly doubled the amount of cayenne pepper). I cooked everything on stove top and later move it to crock pot. I cooked on low for 6 hours (our home smelled heavenly!) and added half cup of milk instead of cream. Very good and I am pleasantly surprise how the green chillies took this dish to the next level. Wonderful! Thank you, Renita!"
"Yum! I've never made White Chicken Chili before and found this recipe when I looking for a recipe using great northern beans. I used one bag of dried beans and since I didn't have any green chilis I used a little bit of salsa since it had them in it. Turned out great still! I had to use some heavy whipping cream also b/c that's all I had leftover from a dessert I made earlier this week. I will definitely make this again! My whole family devoured it! I like how you can really customize this recipe and it still works!"
"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!"
"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!"
"Very good, very easy. Made as directed. Will be making this often. Thanks for sharing."
"SOOO GOOD! One of my new favorite recipes for a cold day. We all loved it."
"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)"
"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!"
"Wish I could give it more stars! Made it last night and am seriously regretting not having brought it for lunch today. Can't wait till I get home to eat the rest of it! It was JUST spicy enough, but not to the point where your mouth is on fire. Plus, I didn't even have heavy cream, I used half & half and it was PERFECT!"
"I have been making a version of White Chicken Chili for close to 20 years. I was surprised to see this version. Mine has no oil, cream or fat. It adds 5 cans of beans, a can of Rotel, and a big Tbl. of Cumin. Most of the time, I use a store bought rotisserie chicken and shred it up. My family devours it!!! We really love this recipe. We find that it is best to cook in crockpot all day, or simmer for a few hours. It's always better the second day as well! I can hardly wait until the first cool day of the season, and make a huge pot of this!!!"
"Nice alternative to beef chili. I added a cup of frozen corn for interest and used white pepper to keep it light-colored. I had a panic moment when I added a half cup of fat-free Greek yogurt at the end, as it appeared to slightly curdle. I need to remember to cool soups more before adding dairy products!"
"Great recipe! I accidentally doubled the amount of chicken broth so I simmered it a while to reduce the liquid which in turn cooked my beans and thickened it. This turned out to be a good thing. I wanted to serve it to my husband a couple hours later so I didn't add the sour cream or whipping cream, however, I did eat a bowl without those ingredients and I thought it was great the way it was. Nice and thick but not with the "white" look like I wanted. When my husband came home for lunch I turned it up to reheat it and then add the sc and wc, walked away for a few minutes, and it burned (totally my fault)! It was delicious without the fattening sour cream and whipping cream so if you are looking for calorie savers omit these ingredients. I'm sure it is to die for with those ingredients though."
"Awesome recipe! It won a chili contest, too, with a few tweaks. I sautéed onion and 3 cloves garlic then added about 2 lbs chicken. I only used 1/2 tsp garlic powder and added 1/2 tsp cumin to the other spices. I used 1 can kidney beans as that is what I had on hand. I used homemade chicken broth (2 cups), 4% fat Greek yogurt in exchange for the sour cream, and a couple squirts of lime juice. Everything else I kept the same."