Reviewed: Feb. 18, 2009

Very, very good. This chili definitely has some heat to it. I add some of the ingredients - cayenne pepper and jalapenos, slowly to control the heat.

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Erin W

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Feb. 14, 2009

I like a thicker chili so I took the advice of others and added a can of corn, drained, a can of black beans drained, 8 oz of chiles, no cayenne pepper and only 1 cup of chicken broth! It was so good when I served it with sour cream and cheese! My boyfriend liked it too! Update: I just tried to have this for leftovers and it wasn't good at all. Maybe its bc I didn't have any sour cream left.

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: Feb. 11, 2009

Great recipe! I decided to make this recipe today because I had all the ingredients handy, except for the green chilies. I reduced the cayenne powder by half and added a little chili powder for the taste and color. I started out by sautéing the onion and garlic and then added fresh cubed chicken. Once the chicken was done I place it in a crock pot with the rest of the ingredients (except for the cheese). The chili cooked for about 3 hours and when I was ready to serve I added the cheese and topped each individual bowl with low fat sour cream. My husband (who hates soup) really loved this recipe and said it was a keeper!

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Mrs. Roese

Cooking Level: Expert

Living In: Tampa, Florida, USA

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Reviewed: Feb. 9, 2009

Very flavorful! This is not a thick chili, though ... it's much more like a spicy chicken soup.

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Hilary B.

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Reviewed: Feb. 4, 2009

WOW!Great recipe for chilly winter nights! I did make some changes, based solely on what I had on hand in the kitchen. I added about 1/4 cup fresh chopped cilantro--this added a great flavor. I didn't have cayenne pepper, so I used white pepper instead. Also, I picked up a can of jalapeno peppers instead of green chiles by mistake, so I added about 1/2 of the can. It was plenty hot enough and I LOVE spicy food! I will try making it per the original recipe next time (when I shop for the correct ingredients)! In the meantime, this was still a GREAT recipe and I will make it again--I highly recommend adding the fresh cilantro---tastes amazing!

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Martha

Cooking Level: Expert

Home Town: Iron Station, North Carolina, USA

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Reviewed: Feb. 3, 2009

Love this! Is a huge hit everytime I make it. VERY spicy, could cut down on the cayenne. Always serve with sour cream & cheese... tortilla chips most excellent with it as well!

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Sarah T

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Reviewed: Feb. 3, 2009

I had to modify this for my family...I used only green chilis, no jalepenos, and cut the cayenne in half. I also added a can of corn (great addition!) and pureed one can of beans to thicken up the consistency. I added the cheese to individual bowls before serving.

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IRISHMAIDEN

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 3, 2009

Very good with the following substitutions: I used a 7oz can of chopped green chiles and omitted the jalapenos because i'm not really a fan. I also cut the cayenne in half. I love heat, but 1/2 teaspoon is perfect in my opinion. I also used 4 cups of chicken stock instead of the 2 cans of broth, giving it a more pronounced chicken flavor. To make the chili thicker, I mashed the beans up a little bit after adding them to the pot. Absolute Mexican Cornbread is the perfect compliment to this chili.

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PS139GRRL

Cooking Level: Expert

Home Town: Manchester, Iowa, USA

Living In: East Point, Georgia, USA

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Reviewed: Feb. 3, 2009

This recipe is a fall/winter staple at our house! It's usually the first thing I make when the weather starts to turn cold. I do make a few modifications, though: I use jarred jalapenos and no green chiles, I use a two cans of white beans and one can of black beans, and I serve cheese as a garnish instead of mixing it in. My husband and I prefer this recipe over traditional beef chili!

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White Wave

Cooking Level: Expert

Home Town: Brookings, South Dakota, USA

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Reviewed: Feb. 3, 2009

I am going to buck the 5 star trend here. I made this for the Superbowl; I cut the jalepenos by 1/2 based on other reviews. Even then, it was left mostly untouched by my guests. It was unpleasantly spicy. At the end of the game I had 15 bowls with one or two bites taken from it. What a waste! So "as written" I give it a one or two star rating. I would definately cut the cayenne, jalepenos and cumin by at least half, then add them back to taste later on. I would also use more cheese and serve w/cheese on top. This can definately be a 5 star recipe, but as written, it will not get 5 stars from me.

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Richmondrealtor

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Reviewed: Feb. 2, 2009

This recipie was a fantastic base to start from! I only changed a couple small things though. My husband isn't really into spicy, so I omitted the jalepenos. The green chilis and cayenne added just the right kick for us. Also, as per some previous suggestions, I blended one of the cans of beans before adding, and added the others bean water and all for a more thicker chili. It worked out great. I let each person decide how much cheese they wanted to add to their taste rather than mix it all in, and this worked out to everyone's advantage. I love the flavor, it reminds me of a great cheen chili sauce at my favorite local mexican restuarant. I will be making this again soon, per my husband's request. So I know this was a hit!

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Kate GR

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Reviewed: Feb. 2, 2009

We made it good. I make very many moderations. 1. Used 1 can navy beans, 1 can kidney beans. Took 1/2 of each can and blended it up to thicken the chili. 2. Used 2 cans of green chilis. 3. Used one can of chicken broth (if not less) 4. Added hotsauce/lime/lemon juice mixture to make it tasty. It was very very bland before we did this. 5. Increased all spices. 6. Used only 1 shredded chicken Topped with Cheese, and ate with our cornbread. I loved it! Very healthy!

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ramoslove

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Reviewed: Jan. 31, 2009

WOW! This White Chicken Chili rocks!! We had some at a restaurant and I wanted to try it at home. It was so easy.. I didn't have but 2 cups of chicken and the only thing I changed was to use 1/2 the can of jalapenos, and we also added some pepper jack cheese to the top. Really Good recipe!!

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Pearl

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Reviewed: Jan. 30, 2009

This is a great alternative to regular chili. I made it with some cornbread and it was very filling. The only changes I made was 1) add a can of corn & 2) puree 1 can of the beans. Delicious!

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stargurl78

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Reviewed: Jan. 29, 2009

Very Good! Would not change a thing!

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Dory C.

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Mound, Minnesota, USA

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Reviewed: Jan. 28, 2009

I made in slow cooker - was okay the first day. But the next day it was fantastic!!

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LFergie

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Reviewed: Jan. 27, 2009

Very, very, good! I did make some modifications due to the lack of having some ingredients on hand. I only had 2 cans of beans and no cayenne, so in lieu of the cayenne I added some red pepper flakes. Also, I did not add jalapenos because my husband can only withstand so much heat! It was very still flavorful and spicy. In order to thicken the sauce I added a bit of cornstarch! Oh, and I also added a couple tlbs of sourcream. I was very yummy!

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Rachel H.

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Issaquah, Washington, USA

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Reviewed: Jan. 26, 2009

this is really great! i did make some changes as suggested...i pureed one can of beans for a thicker consistency and used maybe a cup or so of broth. i used a 7 oz can of green chiles, 2 oz of jalapeno, 2 stalks of celery, and 1/2 teaspoon of cayenne. this stilled turned out spicy, but not too much to handle. i didn't have fresh garlic, so i used a teaspoon of garlic powder. i really love cheese, so i added 2 cups of monterey jack. mmmmhh! i think this recipe makes a little more than 4 servings...maybe closer to 6 or 8 depending on how much you eat i guess! great recipe that can easily be modified to fit your tastes!

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candis

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

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Reviewed: Jan. 25, 2009

This is a basic recipe. It has great flavor of its own but I add stuff here and there such as peppers or sasuage that need to be used.

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Meggie Joel

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Reviewed: Jan. 25, 2009

The best white chili recipe on this site! I eliminated the oil & just used the juice from the can of chilies for moisture to sweat the onions. I agree with other users about the heat, it's a bit much (and we love hot!). So, I used 4oz. of diced jalapenos to 12oz. of green chiles, subbed 2t. chili powder for the cayenne. I used 6 grilled chicken breast for the 6 cups (grilling added a nice flavor). The beans I used were Mixed Beans (northern & pinto) & Canellini (white kidneys). I also held the cheese out to use for garnish & a dollop of sour cream on top is always great! My health nut daughter said "Wow, you could sell this stuff!" Thanks so much for the post Cathy!!

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