Reviewed: Feb. 9, 2008

Got tons of compliments on this for superbowl! Made it just as is. I did use a tad more chicken broth and used corn flour to thicken! This recipe is a true keeper! Thanks!

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TAMMYDACHEF

Cooking Level: Expert

Living In: Rolling Meadows, Illinois, USA

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Reviewed: Feb. 8, 2008

This recipe was a hit. I made it the night before and brought it into work for a luncheon we were having. Now I have to share the recipe. I did thicken it a bit using corn starch but other than it straight from the recipe. I reheated it using a crock pot which worked great. Thanks Joanne Jacksonville, FL

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Joanne M.

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Reviewed: Jan. 27, 2008

This was very good. I did smash 3 of the can of beans. I added more green chiles, broth and a can of rotel. It make a lot.

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CVOORHEES

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Riverton, Utah, USA

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Reviewed: Jan. 27, 2008

Absolutely loved this!! Very flavourful!

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Diana

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Reviewed: Jan. 25, 2008

A good, healthy recipe. It was a little mild so I had to add some extra hot sauce to my serving. I did rinse the beans and added extra chicken broth to make up for the loss. I also added some fresh minced garlic. Thanks for sharing!

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mjberry

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2008

My husband hates beans, but he eat every bit of this! It is so good!

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Hannah W

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Reviewed: Jan. 23, 2008

This was a good recipe! It's basically the recipe on the side of a can of northern beans, but with added seasonings. My husband and I like a little more kick in our food, so we added more pepper and garlic powder.

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Liz

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Reviewed: Jan. 19, 2008

I made this for my family and received raved reviews. I added a few diced tomatillos and served it with shredded cheese & tortilla chips.

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Jan. 17, 2008

I tweeked this recipe...I added chili powder, sugar substitute, salt, and white pepper. I also used can chicken breast, cooking it in a frying pan first, so that it would separarte and shred, which turned out PERFECT for the chili. I also sauteed the onions separately in oil. I like more garlic and cumin, so I added minced garlic and more of the cumin than the recipe called for. I also added flour to increase the thickness. I think the sugar really increased the flavor of it all.

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amycrain7

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Reviewed: Jan. 16, 2008

My family like this quite a bit. It didn't blow us away, but I'll make this again.

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Kara L.

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Reviewed: Jan. 6, 2008

very quick and easy, good flavor as is.

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wild mountain

Cooking Level: Expert

Home Town: Medford, Massachusetts, USA

Living In: Wayne, Michigan, USA

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Reviewed: Jan. 5, 2008

Great recipe! Tasted even better as leftovers. Put it on top of rice and topped with shredded cheddar. Good comfort food. I omitted the peppers because of my son, but I think it would've been better with them. I boiled and shredded the chicken. The only thing I wasnt' too crazy about was that the beans just kind of disappeared. I could still taste them but they were just all mashed up. I'll be making this again.

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Rob

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Reviewed: Jan. 4, 2008

This was very good - I went ahead and boiled the chicken, then cut it into cubes after it was cooked. I still followed the directions to "brown" it with the onions. I only used 3 cans of beans - that was plenty! This soup was so yummy - I made a huge batch and froze it in individual servings to take with me to work for lunch. Delish!

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Scuuster

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Reviewed: Jan. 3, 2008

Great soup. Unusual flavor. Nice aroma. Sort of Mexican taste (I guess because of the chiles). I used bonelss chicken thighs because they were cheaper. Soup turned out great. Will definitely make again.

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moonchyldcrab82

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 2, 2008

This is a delicious recipe already, but I did tweak it a little bit to my liking. I used to have a similiar recipe and lost it, so I was really glad to have found this one. I added about 2 cups of mild chunky salsa to the chili as it was simmering. When serving, add some shredded mozzarella cheese to the bowl, it adds to the flavor.

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Rachael

Cooking Level: Expert

Living In: Eudora, Kansas, USA

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Reviewed: Jan. 2, 2008

Okay, so I really modified this recipe - but the core flavor is what I give a 5 stars. I dont like most beans - so what I did was substitute the beans with just ONE can of rinsed black beans and added 2 cans of FF chicken broth. This produced quite a bit of liquid so I thickened it a touch with some flour. But the way the flavors mixed together were fantastic! I really enjoyed this recipe and will definately make again.

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April P.

Cooking Level: Intermediate

Home Town: Washington Court House, Ohio, USA

Living In: Delaware, Ohio, USA

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Reviewed: Jan. 1, 2008

This was great! We are not cilantro fans and left it out - made no difference. Brought it to a potluck and several asked me for the recipe. I serve it with a flour tortilla lining the bowl, add the soup, and top with any combination of salsa, sour cream, and avocados or guacamole. Very warming - excellent for cold days.

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Sue

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Reviewed: Dec. 21, 2007

Good flavor...but mine had no moisture. I halved the recipe but it was much too dry.

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AMY11401

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Reviewed: Dec. 21, 2007

The entire family loved this recipe aged 13-54! Easy to make and even better the next day.

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CAT

Cooking Level: Expert

Home Town: Richvale, California, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Dec. 18, 2007

This was spectacular. I have always wanted to make white chili and this recipe was very easy and very delicious. My husband and I ate it three nights in row. I will be keeping this recipe.

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