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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

candis

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Meggie Joel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GourmetNot

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 24, 2009

Good flavor. Can't really complain. But just good, not amazing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2009

I thought this recipe was fantastic, although mine wasn't very spicy - I used jarred jalepenos. The second batch was requested the next day and I tripled the jalepenos and then it was much better. I also let it simmer on the stovetop for about 9o minutes and it thickend up beautifully all on it's own.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Maureen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2009

I make this all the time, my husband loves it. Although I do not put as much of the chili peppers in, hubby don't like spicy, and I use ground chicken. All in all this is Excellent!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Leslie

Cooking Level: Intermediate

Home Town: Paterson, New Jersey, USA

Living In: Riverdale, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2009

Very good, we all enjoyed this one. I left out the jalapeno and shredded cheese and served those as toppings along with sour cream. Otherwise the only thing I did to thicken it up was to throw in a small can of creamed corn. TO brighten it up a bit, I added a squeeze of fresh lime juice to the pot just after turning the heat off. So satisfying with some warm cornbread on the side!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WYATTDOGSTER

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2009

I have been using the same white chicken chili recipe that I have been using for a long time. My husband really enjoyed it, and I just wanted to try something new. I have found my new favorite white chicken chili, this is phenomenal! It's also easier than my previous recipe, and my husband says he likes it a little better!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

akasten06

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2009

I left out the jalapenos and cut back on the cayenne as one user suggested and even then holy mother loving spicy!!! I figure it must have been the brand of the roasted green chiles I used, because wow, spicy! I ended up plopping in a few spoonfuls of reduced fat sour cream and then about 4 TBS of reduced fat cream cheese to cool it off, that helped a ton, but still incredibly spicy! However, EXCELLENT flavor! If you like spicy, this is the dish for you!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MorganFo

Cooking Level: Intermediate

Living In: Logan, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 18, 2009

I loved this as well. I kept out most of the cheese and cut a little bit of the jalapeños and cayenne and it was still delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SarahAshlee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 18, 2009

This chili is phenomenal!!!! Did the thing where you puree one can of beans to thicken, but added a can of pickled jalepenos and a chopped up fresh jalepeno to the food processor. Made a great base with perfect consistency and flavor!!! Great recipe!! Thank you!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Princesswoodfield

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 18, 2009

We omitted the jalapenos and it was still spicy enough for us! This was delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Joelle

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2009

Fabulous Tasting! The only change I made was instead of using the full can of jalapenos, I just used the all the "jalapeno juice" in the can by draining it and none of the actual peppers, this gave it the pepper flavor and a bit of an edge that mellowed when we had it the next day. I used 4 cooked and shredded chicken breasts that I had seasoned with salt, pepper, poultry seasoning, bay leaf (remove after baking), 1/2 cup water and baked in baking pan covered tight with foil @ 375 for approx. 50 min. Let cool 30 minutes prior to shredding. Twice as good the next day!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mary Ellen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2009

This was delicious. Don't expect it to be thick like chili, it's more of a soup, but it has a great flavor. We did a few things differently: We cooked everything in one pot, starting with cubing the raw chicken and sauteeing it. We didn't have any jalapenos, so we left those out. We used 1 tsp of ground cumin instead of 2. With the tsp of cayenne, it was plenty spicy without the jalapenos. We'll definitely have this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2009

I loved this recipe but was concerned about the chili being too thin. Being a celiac, I decided to add some soft corn tortilla's to thicken and it worked perfectly! I served with Chi chi's corn bread (also gluten-free!) on the side and was a hit with all. Making again this week!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

clydesd

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2009

Wonderful Chili.. I have to confess I am a very competitive cook and strive to find the best recipe for every dish I make. This chili has wonderful flavoring and will be the only chicken chili recipe I make from now on. I did take others suggestions and did not add any jalapenos and 1/2'd the amount of cayenne pepper.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NIKKYD20

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2009

My husband loved it, but too spicy for me. I will leave out the jalapenos next time and substiture green chilis.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ness

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2009

Very good. The diced jalapeno peppers put it over the top. I followed the recipe and it was fab.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooker

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2009

Very good. I wanted to use a crock pot and a lot of left overs so I made a few changes. I sauted the onions, garlic and green chiles. Then I put the seasonings (minus the cayenne pepper and jalapenos since I didn't want it spicy). Then put all the spices adding a little extra and did 4 cups chicken (which I put the breast in and let them cook and at the end took out and cubed) and did 3 cans of beans and added a fourth that I mashed. Let it cook on high for about 5 hours. Yum!!! Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

boff97

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2008

YUM!!! This is THE best! This is my favorite recipe and the reason I'm addicted to allrecipes.com. Everyone loves it. I have shared it with many people and it's at the top of everyone's list! It's super easy too! Don't use jalapenos though, unless you like to eat fire.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pam in phx

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Cha Cha's White Chicken Chili

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!