Recipe by Thea
"This recipe was passed down from a friend, and now it is one of our favorites! It's great to make whenever there is left over chicken or turkey around! We pray for colder weather in California just so we can make this soup! You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips."
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1 (14.5 ounce) can
1 (18.75 ounce) can
tomatillos, drained and chopped
1 (16 ounce) can
1 (7 ounce) can
diced green chiles
ground coriander seed
diced, cooked chicken meat
1 (15 ounce) can
salt and black pepper to taste
This is my favorite chili recipe not only because its incredibly delicious, but because its one of the healthiest entrees you can make.
I followed others' suggestions and added 2 tablespoons of cornstarch, 2 diced jalapenos (some said this was a little too hot, but I thought it just about right), canned corn instead of fresh, and salsa verde instead of canned tomatillos. One thing to remember is that the quality of the Salsa Verde (or tomatillos) is very important as it is perhaps the predominant flavor. Make sure to use a good quality salsa--that is, one you really enjoy on its own. I prefer Target's "Archer Farms Salsa Verde", which is about $3 for 24oz.
I thought this chili was very bland. I will not make it again.
This was great! After reading most of the comments, I substituted a bottle of salsa verde for the tomatillos, used two cans of diced tomatoes with chilis instead of the plain tomatoes, used a fresh jalapeno instead of the canned chilis, added a little extra broth and added 2 Tablespoons of cornstarch. I put it all in the crock pot and let it cook for about 8 hours on low. Garnished the bowls with sour cream and cheddar cheese. It was fabulous!
Another Cook off winner to add to this recipe.
I doctored it a bit too: I used the jar of Salsa verde, extra green chili's, fire roasted diced tomatoes, LOTS of cumin, and some chili powder as well. I heated the spices in the oil before adding both cubed and ground chicken. I used the ground chicken for texture - more traditional chili style, and added a touch a cream. MMmmmm.
Thanks to other reviews, I was ready with the corn starch to thicken it up so it wasn't as soupy.
I would like to say I loved it - but, by time I made my way back to the table to have some, it was GONE. I don't think it lasted 15 minutes!!
I WILL cook this again, I would like to have more than just a sample spoon full...
I would give this 6 stars if I could! A few minor changes include canned corn, 2 cans of beans, salsa verde instead of tomatillos, and some thickening with 3 tablespoons of cornstarch in 1/2 c milk, all were suggestions from other reviews. I also simmered it for an hour. It is a nice change from the slow cooker taco soup that is also wonderful!
I am adding this last sentence after reading a more recent review by someone else who added lime to the chili and felt that it made it bitter....if you read the recipe again you will see that they suggest lime slices as a garnish:)
I've been making this chili for 2-3 years and EVERYONE who eats it asks for the recipe. I add more beans and chicken to make it thicker and heartier and serve bowls of the chili with grated cheese, onions, tomatoes and sour cream as toppings but without all the sour cream, it even meets weight watchers criteria. I've had trouble finding tomatillos so I have substituted using green enchilada sauce or green salsa. Still SCRUMPTIOUS! My husband has prepared this chili for camping trips. It's still perfect after having been frozen! Try it. You won't be sorry.
I was making this recipe for a friend who just had surgery. After I filled the container that I was taking her, there was enough for my husband and I to each have a bowl. My husband tasted it, looked up and said this is a keeper! I never thought I would be a fan of chicken chili, but this is fantastic. Because we’re giving it away, I didn’t add any of the suggested toppings, I just didn’t have any in the house, but it was wonderful without any! I couldn't find tomatillos, so I added diced tomatoes it their place. That was the only thing I changed. This is going to be a new staple in our household, and the fact that it's healthy is a real plus!
Mui Bien! Of course I had to do it "my way". 1. Used 2 nice large hand trimmed chicken breasts. 2. Patted them down with Emeril's Southwestern Essence and lightly seared with onions and some bell pepper. 3. Poured in the chicken stock, two cans of Rotel Tomatoes w/ Lime & Cilantro and a large jar of La Victoria Salsa Verde and added the spices (plus a bay leaf). 4. Simmered the breast 40 minutes then pulled out and shredded. 5. Returned to pot and added beans & a large can of sweet corn. 6. Cooked the chili down several hours and added a couple of cubes of chicken broth and vegetable broth along the way with some water and cornstarch. This is a GREAT, healthy chili with an interesting flavor which we all enjoyed and I will make again. This is NOT a recipe I will share as good chili recipes are "sacred". Ha!
* Percent Daily Values are based on a 2,000 calorie diet.
White Bean Chicken Chili
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
** Calories: 220
** Calories from Fat: 55
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