This recipe is fantastic just as it is! I have made it several times (let it sit in the crock pot all day) and it goes quickly!

Right up my ally but I gave it only 4 stars since I had to make so many alterations to the recipe. Based on other reviewers suggestions, I omitted the jalapeno and only put about a pinch of the cayenne pepper in it. These are some other alterations I made to make this good dish an extraordinary dish: the juice of 2 limes, 2 tbsp chardonnay, little less than 1 tbsp balsamic vinegar, 1/2 tsp salt, 1/8 tsp ground black pepper, 1/4 tsp sugar, pinch red pepper flakes, and fresh cilantro. I also used just 2 cans of white beans and 1/2 cup frozen corn kernals (frozen for better freshness). I also cut a few corn tortillas into strips, brushed them lightly with oil, and baked them until very lightly browned for extra garnish and flavor. Delicious with these additions!

Excellent recipe with a few revisions: 1 tsp. of cayenne is way too much for our family (next time only 1/4 tsp.); added three (instead of two) cans of chicken broth; used 2 cans of green chile peppers (no diced jalapeno peppers); diced up chicken and cooked it along with the onion. Even though the cayenne pepper made this way too hot, we enjoyed it because I was able to dilute it down with the extra can of chicken broth. Thank you for sharing this with us.

Great recipe, this is the first time I made a white chili. I took some advice of other members and added a can of black beans and corn. I also omitted the jalapenos. Recipe turned out great and delicious.

This is delish!!  It is requested often at my house; even the picky ones gobble it up.  A few changes I make are I leave out the beans (not a bean eating family) and add two cans of corn.  Plus, right before serving I add one cup of sour cream.  This gives the soup a thicker consistency.  Served with homemade corn bread and salad rounds out the meal.

I made this tonight and the family loved it. It's very spicy, but when served with sour cream, it tones it down to a nicely spiced soup. It is more mexican in flavor than italian. I served it with tortilla chips, a relish tray, and peanut butter sandwiches. It was a fun dinner and truly tasty. I highly recommend this recipe!

super good! we aren't huge spicy eaters here so we didnt add the jalepeno's. it was still pretty spicy without them! we also added a can of corn too since im trying to get my family to eat more veggies. amazing recipe! try this and you wont be sorry!!! TFS!

I added a can of corn, used a can of cream of chicken in place of one can of chicken broth, used all mild green chilies instead of jalapenos (it came out perfectly spiced), and threw everything into the crockpot on high for 4 hours. I hand-shredded the chicken at the end and put it back in. Delicious! Oh, and I also pureed one can of the white beans and that really helped to thicken things up.

I used canned chicken in the soup, and that was too bland. That was my own fault though. I LOVED the broth though. Fantastic!

This is a great recipe! The first time I followed the directions exactly. The next time, I tweaked it a bit. I cut back the broth to one can and slow simmered the chicken in the broth along with the onion and garlic first, rather than cooking in oil. Used more chicken. When adding the beans, I included the juice from one or two cans, to make a desired consistency. I used either green chilies or jalapeños, but not both ~ too spicy for most. After the soup bowls were filled, cilantro was sprinkled on top along with slightly broken corn chips and a shredded Mexican three cheese mix. Yum yum!!

Perfect chicken chili - liked the heat, liked the consistancy, recently took to a party and gave out the receipe to most of the people there. Just added corn for more texture and color. Use it all the time for home and covered dish.

Very delicious, very spicy! Something my husband and I both enjoyed.

I just won a chili cookoff with this recipe, out of 12 entries! I was a little short on time, so I did end up using a store-bought garlic and herb rotisserie chicken, which I shredded. I also doubled the amount of green chiles, left out the jalapenos, added a small jar of salsa verde, and doubled the cumin so that it tasted more like chili than chicken soup. I took someone else's advice and pureed one can of the beans for a thicker texture, swirled sour cream on top, and sprinkled chopped cilantro on top for a prettier presentation. People were clamoring for the recipe, and I'm making another batch this week for the folks who weren't able to taste it before it was all eaten up. My first chili cook-off win ever!

very very good!!!

Delicious recipe. I love beans and thicker chili, so I added extra :) I also added a bit of uncooked elbow macaroni noodles. YUM!

I love this recipe. I, like others, added 2 cans of green chiles instead of the jalapenos. Great flavor. I used a rotisserie chicken.

Great base for a variety of different ingredients. I followed the recipe except I used a can of chunk chicken breast, no jalapenos (did use jalapeno powder that I had), 2 cans of beans (drained and rinsed one) and 2 cups of stock. Still - a great recipe all around! I've even gotten co-workers to try it. Definitely a keeper!