Reviewed: Apr. 18, 2009

YUM- OF COURSE I CHANGED IT- I AM SURE THIS RECIPE AS IT READS IS VERY GOOD!! BUT TOO HOT FOR OUR TASTES- THINGS I CHANGED: 2 CANS GREEN CHILES- 1 CAN BROTH AND 1 CAN OF CREAM OF CHICKEN- 3 TEASPOONS OF CUMIN AND A SPRINKLE OF OREGANO (SOMETIMES IT IS TOO OVERPOWERING FOR ME) ONLY 2 CANS OF CANNELLINI BEANS- 2 LARGE BONELESS SKINLESS BREASTS THAT I SLICED VERY THIN AND COOKED WITH ONIONS- THIS IS ALL BASED ON THE SUGGESTIONS OF OTHERS- AND IT TURNED OUT DELICIOUS- I LIKE MY CHILI KINDA THICK- NOT LIKE SOUP AO THE CREAM OF CHICKEN HELPED AND I EVEN SPRINKLED IN A LITTLE FLOUR TO THICKEN FURTHER- FAVOR WAS GREAT-- MY HUSBAND, WHOSE PICKY AS HELL- SAID IT WAS AWESOME, HE WOULD GIVE IT 5 STARS AND WOULD EAT AGAIN- THATS LIKE AN OSCAR AWARD FOR HIM- THANKS FOR THE GREAT STARTER RECIPE!! IF YA LIKE IT HOT, I WOULD DEFINITELY TRY IT AS WRITTEN, IT IS JUST NOT OUR THING-

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Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Apr. 15, 2009

This is an outstanding recipe. I had some cooked shredded chicken and some raw boneless breasts, so I cooked them first in the pot where I made the chili, adding some cumin, garlic powder and chili powder. Then I took out the chicken and followed the recipe. The modifications I made were to reduce the amount of cayenne and to add just a tiny pinch of cinnamon. I used half of a fresh jalapeno and a can of mild chiles. This made it spicy but not too hot. I cooked the chili much longer than the recipe directed-probably close to an hour which made the flavors much deeper. I also omitted the cheese, preferring to add it afterward to my individual portions. Big yum!!! Even my 9 year old son, who can be kind of picky, really liked it.

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RebeccaC

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2009

I omitted the jalapeno peppers and subtitute salsa verdes for my kids to eat too, I also used cornstarch to thicken it. GREAT SOUP!

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Apr. 4, 2009

I did it in the slow cooker with 1 can of white beans subbed out for a can of mixed pinto, kidney and black. Put 2 frozen chicken breasts in, came back after 4 hours on low and cubed them and then returned the chicken to the crock and cranked it up to high for another hour or so. Also added about 1 cup of frozen corn for the last hour. It came out really good, but I would call it more of a soup than a chili. Maybe because I used an organic cream of chicken soup which is a little thinner than the icky red label kind. I ended up thickening it some with a roux and it resembled a white chili more after that. Good flavor as written, but I added a little seasoned salt and also a ts chili powder (it's not chili without chili powder!). I used fresh jalapenos rather than canned. Served it with a dallop of sour cream, fresh chopped parsley and we crunched up tortilla chips on top. I've been sick, and this stuff with a whole lot of tabasco is the only reason why I can actually breathe right now!

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Starlet

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

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Reviewed: Mar. 30, 2009

This is a great, easy white chili recipe. The entire family gave it 5 stars, including my chili-snob son. Based on other reviews, I cut the jalapeno and cayenne amounts in half and doubled the green chilis as my mother-in-law doesn't do spice. I also put 1/2 can of beans in the food processor to thicken it up a bit. It turned out terrific. Thanks for the recipe.

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CARRON

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Reviewed: Mar. 29, 2009

Finally something SPICY. My husband and I love this recipe. We are always looking for something with a kick and this hit the spot. The next time I make it I plan on adding some red and green bell pepper to give it a little color, but by all accouts this recipe is perfect and quite healty. Thanks for sharing it.

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Jen

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Reviewed: Mar. 29, 2009

we made this ages ago and i still remember how delicious it was!

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CADON23

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Warsaw, Masovian, Poland

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Reviewed: Mar. 24, 2009

It's spicy! I halved the amount of cayenne. I used a can of fiesta corn in place of one can of beans. Next time I will leave out the jalapenos and double the green chiles. Topped it off with queso fresco.

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Mar. 21, 2009

This is fabulous, but very spicy! Since I love very spicy things, I make the recipe as written, but I could see how it would be too spicy for some.

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jenkandt

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Reviewed: Mar. 17, 2009

Great recipe quick and easy. I made it for a luncheon and the crock pot was licked clean when I went to clean up. I made one tiny change I pureed one can of the beans to help thicken. Thanks

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Melissa

Cooking Level: Expert

Living In: Mundelein, Illinois, USA

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Reviewed: Mar. 12, 2009

I make the 'wimpy' version by using double green chilis versus jalepenos and halving the cayenne but I've made this several times and it is always a hit. My hubby prefers to add corn to his but I prefer it plain, either way it is good.

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RHARRIS524

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Mar. 12, 2009

This was my first attempt at making a white chicken chili. I really enjoyed it!!!! I did it in the slow cooker and it was delicious! Even better the next day as leftovers!! We had it with cheddar cheese and sour cream on top. I served it with "Golden Sweet Cornbread" and wow, what a hit the meal was!!!

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mama_tobix5

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2009

Excellent!! I used a chicken substitute (Quorn) and it turned out really well. I also used mild green chilies so it wasn't so spicy.

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jkincolorado

Cooking Level: Expert

Home Town: Canon City, Colorado, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Mar. 8, 2009

This is a wonderful recipe! i have been making for years in the slowcooker. the only thing I do different is, I shred an entire baked chicken instead of just chopped breast.

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uggly70

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Reviewed: Mar. 6, 2009

I LOVE this chili. I have made this recipe several times and finally found the perfect combination for my tastes. To begin, I cook and shred about a pound of chicken breast. I dice 1 medium onion and cook it along with 6 cloves of garlic. I omit the jalapeno peppers. I add two cans of green chilies. I use 2 tsp. of ground cumin, 2 tsp. of oregano, and 1/4 tsp. of ground red pepper (do not have cayenne pepper). I use 2 cans of chicken broth. I use 4 cans of white beans (puree 3 of the cans in the blender). I do not add the cheese to the mixture, but rather let everyone add what they would like on their own. It is excellent with crushed tortilla chips and sour cream on top as well!! This recipe is a KEEPER!!

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lam1844

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2009

Served for family friends who had never had a tastier chili! I didn't have jalapenos, and it was plenty spicy without. I also substituted a can of black beans for the white. Let it cook in crock pot all day, super easy! And delicious! Thanks for the recipe!!

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Lindsay

Cooking Level: Intermediate

Home Town: Douglas, Wyoming, USA

Living In: Missoula, Montana, USA

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Reviewed: Mar. 1, 2009

Very good. I added corn. I only used a few jalapenos, because it is very hot (spicy) as other reviewers mentioned. I browned my chicken in a skillet and then cut into cubes. Next time I will cook the chicken in the crockpot so it has a more 'shredded' consistency.

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lyndoski

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Reviewed: Mar. 1, 2009

This was just OK. Nothing really wrong with it but it didn't really WOW me. I did use one finely diced fresh jalapeno instead of the canned and pureed one can of beans to thicken. I cut down on the amount of spices used also. It wasn't at all spicy though the leftovers may be after sitting overnight.

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Dawn S.

Cooking Level: Intermediate

Living In: Plano, Texas, USA

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Reviewed: Feb. 28, 2009

You go Cha Cha! I enjoyed this simple yet hearty white chili concoction. I used the notes from Candis and liked the consistency of the chili that resulted from the pureeing of one of the cans of beans. I also reduced the chicken broth to one can to thicken the soup. It might be helpful to note that three chicken breasts will yield the 3 cups of chicken required by the recipe.

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Chris

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 28, 2009

I didn't follow this recipe exactly, (I used ground turkey and decreased the broth to one can and the beans to 2 cans) but I thought the seasoning using oregano and cumin along with the jalapenos was very yummy. I seasoned to my families tastes (not QUITE so spicy) and it was a very nice meal. I will make this one again, thanks.

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