Reviewer:

hikinganne

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Lexington, Kentucky, USA

Reviewed: Dec. 8, 2010

Great white chili recipe!

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3 users found this review helpful

Reviewer:

Nelsalise

Reviewed: Nov. 21, 2010

even my picky 4-yo ate it!

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2 users found this review helpful

Reviewer:

morningsunshine

Reviewed: Nov. 13, 2010

Oh, this WAS so good. I'm convinced that the green chilies and cilantro makes this recipe stand out. I changed it up a bit just because I've gotten use to having certain ingredients in my chili. I include cooked brown rice, green papper and hot turkey sausage in mine and I toppped with sharp cheddar. I also added chopped tomatoes. Very hearty and yummy.

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5 users found this review helpful

Reviewer:

Diane

Reviewed: Nov. 4, 2010

This was so good. I make chili all the time for my kids, usually the beef variety, and it's always lacking, and someone always has a complaint. This time, everyone ate it, and loved it. It was super easy, and sooooo good. I will definately make it again. I did tweak it abit, i didn't have oregano and no red peppers so, i didn't add them. I did add Frank's red hot sauce though. Absolutely amazing. Thanks for sharing. My kids and me thank you!

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3 users found this review helpful

Reviewer:

becca

Cooking Level: Beginning

Home Town: Kenora, Ontario, Canada

Living In: Thunder Bay, Ontario, Canada

Reviewed: Nov. 2, 2010

I like this as a base, but found it needed to be brothier. This may be because I shredded the chicken instead of cubing, but I liked it better this way. I will just add more broth next time. I also accidentally bought a can of tomatoes with green chilis, but I actually liked it this way, so will continue to make it with those. :)

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Reviewer:

punkybear

Reviewed: Nov. 1, 2010

I've tried several variations of white chicken chili & this is the best by far. I never follow recipes exactly but I think I stuck pretty closely this time. This will definitely be my go to recipe. Thanks so much for sharing. As far as my changes, that I can remember, I added some chopped celery, more cumin, oregano & garlic powder (I'm not a huge fan of measuring spices) & more chicken broth. Yummy!

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Reviewer:

PAMILA23

Reviewed: Oct. 21, 2010

This was ok, but really lacking flavor. I ended up layering this chili with tortilla chips and cheese and baking as a casserole, then topped with sour cream and jalapenos. Now that was good!

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5 users found this review helpful

Reviewer:

drv00

Cooking Level: Expert

Living In: Orland Park, Illinois, USA

Reviewed: Oct. 20, 2010

Made a double batch of this for the crew at work. I did tweak it a bit by adding some black beans and frozen corn. Can't wait to have it for dinner with my friends from work. They're gonna love it! Thanks for sharing the recipe :)

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Reviewer:

Victoria C.

Cooking Level: Expert

Home Town: Chatsworth, Georgia, USA

Living In: Dalton, Georgia, USA

Reviewed: Oct. 14, 2010

This is a very good base recipe, and I'm giving it 4 stars for that. I am giving 5 stars to the recipe I made, based on other reviewers' advice. I didn't want to make quite so much so I used about 1-1/2 lbs of chicken breast, 4 cups of chicken broth to start, 1 can of chopped green chilies, and 3 cans of great northern beans (drained). I took the advice of some and mashed one can of the northern beans before cooking, then cooked everything together for about 8 hours on low heat in the slow cooker. Afterwards, I took out the chicken and shredded it, then mixed it back in the chili. We were planning to eat the chili that night, but got invited out to dinner instead, so I stuck it in the fridge until the next day. In the morning, I put the chili back on the crockpot for about 10 hours on low. By dinnertime it was really ready! The flavors had really mixed together by then, and everything was so delicious! I had it topped with sour cream and a side of cornbread. I will definitely be making this again!

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5 users found this review helpful