Reviewed: Oct. 9, 2007

This was perfect for a healthy, low-fat, low sodium meal--I added more water and Penzey's soup base to make it more like a soup, but I will try it as chili also. I used corn scraped off the cob and another can of northern beans in place of the garbanzo beans. I followed the suggestion of TOBSCHOLARLY and mashed the beans of one can to thicken--it worked great. We garnished with shredded cheese, sour cream, and salsa and ate with Tostitos Scoops! Great recipe--I will definitely make it again.

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Reviewer:

GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Katy, Texas, USA

Reviewed: Sep. 29, 2009

Excellent. I did double the green chilies and I also added a can of diced tomatoes with green chilies for a little color. I threw my chicken breasts in the slow cooker frozen and then just shredded them before serving. Super tasty topped with a little plain yogurt and chopped cilantro. Thanks! :)

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Reviewer:

CookinBug

Home Town: Ithaca, Michigan, USA

Reviewed: Feb. 27, 2007

I loved the way this turned out! Has a great flavor and I will definitely make it again. I did stir in 1/4 cup low-fat sour cream 5 minutes before serving to thicken the sauce a bit. I also recommend topping with a little shredded cheese if you like your tomato-based chili taht way.

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Reviewer:

sbaker

Reviewed: Jul. 20, 2007

So good!!! I was glad that there were some leftovers so that I could eat it again the next day! It was yummy as is but I added some cream cheese (4-5 tbsp) at the end because I prefer my white chili to be creamy.

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1 user found this review helpful

Reviewer:

RHARRIS524

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Reviewed: Nov. 10, 2007

I made this chili for my son's one year birthday party, and it was a big hit! I used great northern and navy beans instead of garbanzo. The spiciness was just right for me, but I do tend to prefer bland food. I will definitely make this again.

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Reviewer:

llewis

Reviewed: Apr. 14, 2008

My family loves this dinner. It is so easy to fix and is great with sweet cornbread.

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Reviewer:

JAXmama

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

Reviewed: Apr. 29, 2008

This was awesome to use as a taco (or burrito) filling. I omitted the beans and corn so that it was more like carne asada, and put toppings and condiments out on the table so that my family could assemble their tacos however they liked. I will definitely make this again.

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Reviewer:

Ginger

Cooking Level: Intermediate

Reviewed: Jan. 27, 2009

I've never made white chili before, and using this as a base recipe it came out great! I spiced it up, using a tsp of cumin, and cayenne and chili powder to taste. I also doubled the green chilies. Hubby and I like it spicy! I used chicken broth instead of water and chicken boulion, and bumped it us to 3 cans of beans, smashing one of them before adding. I followed others suggestions and added some sour cream before serving. It turned out great!!!

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Reviewer:

JJPigg06

Cooking Level: Intermediate

Home Town: Anna, Illinois, USA

Living In: Herrin, Illinois, USA

Reviewed: Dec. 27, 2009

I ended up making this from memory (the power was out, and we needed a meal!) and it got rave reviews from the in-laws. We had it with cornbread muffins and it was great. Changes: a chicken carcass was used to make a broth. I added a small can of green peas, and mexicorn instead of plain corn. I used Penzey's seasoning mix instead of cumin. Thanks Lori for sharing!

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