Reviewed: Oct. 5, 2006

Add my voice to those who loved this recipe! The only thing I did differently was to add fresh garlic and a can of tomatillos(whirled in the blender). This was great!

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imjammin

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Hemet, California, USA

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Reviewed: Oct. 5, 2006

This chili is wonderful! I made it for company and it was a huge hit. One guy even told me that he didn't like white chili, but really liked this one. I boiled and shredded the chicken and used four cans of beans. Definitely serve with shredded monterey jack cheese and sour cream.

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SFORD1024

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Chester Springs, Pennsylvania, USA

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Reviewed: Jul. 2, 2006

This was so quick, easy, and good! I only made one change -- boiled the chicken breasts in water and then shredded them. We decided that if we ever opened a restaurant, this will be on our menu. Thanks Michelle!

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ann marie

Cooking Level: Intermediate

Home Town: Saint Joseph, Missouri, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 9, 2006

Oh my goodness. My family loves this recipes. My husband and brother-in-law beg for this all the time. I did make a few changes. Since I'm not a big fan of cilantro, I just skipped that and then I added just about 1/2 cup half and half at the end. It's a big hit with my family. I make it all the time now.

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sxp190

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Reviewed: Feb. 6, 2006

I printed this recipe over three years ago but just found it in my recipe folder. I whipped it up and can I say WOW! Until this one, I had yet to find a great WCC recipe. But this one is my fav now -- I just love the green chili flavor! Also, the second time I made it, I accidentally added too much chicken broth and realized it also would make a flavorful chicken soup. Just replace the beans with any bite-size pasta or rice. Thanks for posting this great recipe!

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VETTECHICK99

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Reviewed: Jan. 12, 2006

Very good. I pulled apart the chicken(after cooking) insted of cubing so it was a little thicker, so I had to add the rest of my 2nd can of broth, then adjusted spices. turned out great, topped with shredded cheese and sour cream(add the dollp of sour cream you wont regret it). will make again, thanks.

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heetmiser

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Nov. 1, 2005

Great recipe! I added 2 cans of 98% fat free cream of chicken soup to it to really make it thick. The whole family loved it! Thanks!

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Joie2

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Reviewed: Oct. 25, 2005

This white chili rocks! However, me being who I am, I did play with the recipe a little...melted 3 tbsp butter , whisked in 3 tbsp flour, stirred in the chicken broth and 1 c half and half and brought to a simmer for a thicker "base" before adding the other ingredients. Didn't cube the chicken; cooked it whole and then pulled it into pieces with two forks (turns out exceptionally tender this way). Also cheated and used a pack of McCormick White Chili Seasoning instead of the dried spices called for (still used the fresh cilantro). My entire family is nuts about this stuff...in fact, my son took the last bit to work with him today and my daughter (who works at the same place) called and asked if I would make more to send with him tomorrow for her lunch! Thanks Marshmom!

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kel

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Reviewed: Feb. 6, 2005

This is the 2nd time I've tried chicken chilli and after this one I have decided to give up. Not very good; too mushy and not enough flavor.

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JENWOP7573

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Reviewed: Jan. 24, 2005

I make this chili on a regular basis. Its really good, and healthy too.

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JANE79

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Reviewed: Jan. 16, 2005

I did not care for this.

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kelly h

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Reviewed: Nov. 8, 2004

I am sure I've had this at a restaurant before and am so happy to have this recipe. This is a definite keeper at our house! Great with monterrey shredded on top, cornbread and a green salad.

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LEORADEV

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Nov. 7, 2004

This recipe is perfect. Wouldn't change a thing. In fact, I thought it looked nice enough to serve to company, unlike some previous comments. I served it with cornbread.

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NEUCOOK

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Reviewed: Sep. 30, 2004

Great recipe. I added a touch more chicken broth. Excellent combination of flavors. I also cooked it in the crock pot--after just browning the meat. The chicken fell apart--fabulous!

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ELDER2003

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Reviewed: Mar. 24, 2003

I cooked 2 big pots of NOrthern Beans. Then I did one pot of the Northern Beans and Ham off this site. Which everyone loved. Then I had all those unseasoned Beans left cause I reaalized I had cooked too many. So I was looking what to do and found this recipe. I cooked for my friends and their kids. They all loved it. The picky 16 year old told me This is the BOMB!!

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