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!

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boff97

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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.

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pam in phx

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 30, 2008

This is fantastic! We like it just the way it's written.

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baretrees130

Cooking Level: Expert

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Reviewed: Dec. 30, 2008

This is a very tasty recipe, but I agree with others that it is a little spicy. I halved the recipe, used only green chilies, added 1 Tbsp. flour with the spices, and used one can of broth. It had great flavor and nice semi-thick consistency. I may cut down on the cayenne next time, but I will definitely make it again.

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Steffunny

Cooking Level: Intermediate

Home Town: Glendora, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 27, 2008

Great white chili. It was a bit spicy for our taste so I'll probably use a little less ja ps next time. I also added a bit of sour cream which was great.

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TRL

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Reviewed: Dec. 26, 2008

Delicious! My first time making it. A neighbor made it a few weeks ago and it was awesome, so I thought I'd give it a try. I like my chili thick, and thought the 2 cans of chicken broth a little much. I did not add as much cayenne but did add my own diced tomatoes and corn. Next time I'll cut down by maybe half a can of broth. Otherwise, a hearty and delicious recipe. A dollop of sour cream and mont.jack cheese complete it perfectly.

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LUV2LAF21

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Reviewed: Dec. 23, 2008

This was a good recipe but I can't give it 5 stars because I'm trying to recreate a white chicken chili that was made by a friend and this wasn't quite as good. Not a bad substitute, though. I used a bag of dried beans instead of canned. I quick soaked them (boil for 2 minutes, let sit for an hour, drain), dumped them into a crock pot with the broth, seasonings, 2 cans of chili's, and a can of corn. Toward the end of cooking I threw in the cooked chicken. A pretty good version and I'll probably be making it again but I'm still hunting for the secret that made my friend's chicken chili so good.

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bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Living In: Kearney, Missouri, USA

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Reviewed: Dec. 19, 2008

EXCELLENT! I made this for some friends coming over and the guys just about licked the pot empty! I tested it before adding the full can of Jalapenos -- and it definitely had a kick, but the flavor was worth the spice!!

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Carebear

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Reviewed: Dec. 13, 2008

This was a delicious, quick winter meal with great flavor for such a short cooking time. Because I have small kids, I used just 1 tbs of the canned jalapeno and 1/4 tsp of the the cayenne, and it was still a bit too hot for them...but delicious to me! We garnished with chopped fresh tomato and sour cream, yum!

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carina

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 9, 2008

Loved it! Thought it was out of this word.

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PIGONAWING

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Millstadt, Illinois, USA

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Reviewed: Dec. 7, 2008

Yum! I made this into a slow cooker dish as well and made some small changes. I didn't saute the onions, just put them in with the other ingredients. I put one extra can of drained beans in and used 6 thin chicken breasts halves because it's what I had on hand. I also hit it with a dash of chili seasoning and topped with sour cream.

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Season Moore

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Dec. 7, 2008

This is one of my boyfriend's faves on a cold, rainy night and is now in my rotation! Sometimes I add a can of corn. I use fresh jalapeno instead of canned and have substituted green salsa for the chiles. I top with cheese, a dollop of sour cream and garnish with cilantro. It's a very pretty dish too! My friends rave about it when they are over for dinner. :)

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icklemiss

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 2, 2008

I turned this into a crock pot recipe and it turned out great. I added all the ingredients to the crock pot(minus the jalapenos and cayenne to keep the spice down). I pureed 1 can of beans because it was too thin, and cut down on the chicken broth too. I cooked on high for 4 hours then shredded chicken. Served with cheese and sour cream on top. I might add some black beans and corn next time for some color since it does look a little bland.

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Wendy

Cooking Level: Expert

Home Town: West Farmington, Ohio, USA

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Reviewed: Nov. 30, 2008

Made it without the cheese and it was still great.

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dwrichey

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Reviewed: Nov. 30, 2008

This was very good!

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Elara

Cooking Level: Intermediate

Home Town: Canton, Georgia, USA

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Reviewed: Nov. 29, 2008

This is a great recipe. Everyone raves over it every time I make it. I use two 4 oz. cans of green chiles and omit the jalopenos, and then top it with a dollop of sour cream and a few leaves of fresh cilantro. Very yummy! Today I'm going to try making it with leftover Thanksgiving turkey instead of chicken. We'll see if anyone can tell a difference!

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AmberBT

Cooking Level: Expert

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Reviewed: Nov. 29, 2008

We loved this. I made it in the crock pot by pouring all of the ingredients (except one can of the beans which I pureed as suggested by another member)over a frozen chicken breast and cooking it on low for about 5 hours. Then I removed it, shredded it and added it back to the chili. Next time I will only use one can of broth. I think cooking it in the crock pot rendered all the juices from the chicken and made it too thin. I also added a can of corn and 1/2 cup fat free half and half to it and served it with corn bread.

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ktbug4

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

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Reviewed: Nov. 23, 2008

This recipe won me first place in a chili cook off at work. I tweaked it a little bit. i used a rotisserie chicken and twice as many green chilis and no jalepenos. and to thicken it up a bit i, not only mashed up the beans with an immersion blender, but also added some powdered chicken gravy mix. everyone loved it. it really stood out because it was the only white chicken chili. everyone else had regular chili

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DEBBIEK01

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Reviewed: Nov. 23, 2008

Followed recipe exactly~too hot for me but hubby loved it. Grate the cheese yourself~so much better....

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Ann109

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Reviewed: Nov. 22, 2008

I have used this recipe before and been quite pleased. This go-round, I had cooked a turkey (**heads up to everyone who will have leftovers after Thanksgiving!**) and had lots of meat (and bones) to use up. I boiled the carcas for 30 min or so and was rewarded with a savory broth. I used this along with 3 cups breast meat and the end result was SO GOOD. I also followed other reviews: green chiles only, cheese only to top. Also added a small can of corn for a mild sweet note. Definately consider this as a post-Thanksgiving treat!!!

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Mirby

Cooking Level: Intermediate

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Cha Cha's White Chicken Chili

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