The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 15, 2008
Even my picky kids liked this one! We used only half can of tomatilloes (left over from an enchilada recipe, made the night before) but this is one of those forgiving recipes where you can fudge the ingredients. Will make again, and might try using verde sauce instead of tomatilloes, which are rather expensive and hard to find.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 14, 2008
Made this last night with a leftover chicken from the deli. Used a 16 oz jar of salsa verde and the Rotel with lime like the other users suggested. Fried some homemade tortila chips and it was amazing!
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Cooking Level: Expert

Home Town: Berea, Kentucky, USA
Living In: Alpharetta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 11, 2008
Very Good. I used the Salsa Verde as so many others did. I doubled the recipe up. It came a little too spicy for my husband's taste. I may have added too much cumin. I just added more chicken broth and threw in a can of kidney beans.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 11, 2008
this is one of my favorite recipes for leftover chicken or turkey. I love it and it is so easy to make. Family favorite.
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Cooking Level: Expert

Home Town: Gilmer, Texas, USA
Living In: Pearland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 9, 2008
Loved this for something different! My kids even loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 7, 2008
This is my husbands favorite! I used rotel instead of the tomatinos and did not have corriander. I also sub the veggie oil for olive oil (my usual sub). I cut the chicken broth in 1/2 and add an extra can of beans to make it thicker. I have even made this in the crock pot and let it thicken for 4hours. Thank you for this! Noel
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 6, 2008
It's always tough for me to rate recipes when I've mucked about with them, but this one definitely gave me a great starting point. Though I found fresh tomatillos, I went for a jar of salsa verde anyway. I also used fresh jalapenos and poblano peppers (one of each) in place of the green chilis. Used some fresh tomoatoes AND a can of diced (with added spices) and a can of corn rather than fresh. Boosted the cumin, added some tabasco, and most of a can of Mexican-style lager. Also used more beans -- half great Northern, half white. It was quite spicy, but very good. Would definitely make it again, maybe experimenting with different peppers and beans. This freezes very well, too.
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Cooking Level: Beginning

Home Town: West Hartford, Connecticut, USA
Living In: Mesa, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 2, 2008
I made this for supper tonight and it was GREAT! Followed the suggestions of others (cornstarch, salsa verde, canned corn and extra can of white beans)...This will be a welcome winter meal! Thanks for sharing it!
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Cooking Level: Intermediate

Living In: Napoleon, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 31, 2008
I brought this recipe in for our office chili cookoff contest on halloween. I won! Thank you so much! Everyone was skeptical at first, not the typical chili, but once they tried it they were hooked! I did follow other suggestions: using a jar of salsa verde, 2 cans northern beans, one can corn and one more cup of chicken broth. Also, I used the entire rotissere chicken. I had to stretch out to feed 15. Using lime made a big difference too, but add to your bowl not to entire recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 29, 2008
This was great! I sauteed the onions w/ the spices, doubled the cumin, added chili powder & heavy cream and followed other suggestions by using Salsa Verde as I couldn't find tomatillos. I used Stewed Tomatoes I pureed and added ground chicken to the mixture & let it cook all together. i had to use 4 T corn starch to thicken it. I used 1-3/4 lb of ground chicken. Next time I will use 2-1/2 lb. We put shredded cheese on top. My family devoured it!
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Cooking Level: Intermediate

Home Town: Corning, New York, USA
Living In: Glenview, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 22, 2008
This recipe was my first attempt at White Chili and I served it to my new son-in-law and daughter. We loved it. I used 1 large Chicken Breast and also added a few extra beans but it came out great. I made it in the crockpot and just had it on low all day. Top Knotch. Thanks for the great recipe, I'll be making it alot this winter I'm sure.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 21, 2008
Both my husband and I enjoyed this recipe. It was a little liquidy for our taste so next time I will play around with it a bit. Excellent flavor.
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Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 21, 2008
This recipe is awesome! Far better than any other white chili recipe I've tried. I make it in my slow cooker, letting it cook on low all day. I could not find the tomatillos so used salsa verde, which worked fine. Otherwise, I did not mess with the ingredients, except that I increased the chicken to 2 lbs. and the beans to 2 cans, simply because I wanted a bigger yield. Oh, and I used a can of corn rather than fresh, but I would definitely try this with fresh corn in the summer. I've made this for my own family and for a work gathering, and it was a hit with both! My 14 year old son calls this "the soup that smells like enchiladas"!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 18, 2008
Excellent soup! One change due to differcult time finding a can of tomatillos. We replace tomatillos to green salsa.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 15, 2008
Awesome! Good stuff! I did modify it a tiny bit. I used 1 1/2 lbs. diced chicken breast, a 16 oz jar of salsa verde instead of the tomatillos and a lot more of the spices that were listed. I also used canned corn, which I drained, and two cans of beans instead of one . LOVE the coriander! Gives it a nice flavor. The recipe doesn't say to drain the cans, but I did, which helped with the soupiness that some complained about. Thanks for the post!
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Photo by Tina G

Cooking Level: Beginning

Home Town: Salem, Oregon, USA
Living In: Albany, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 14, 2008
Very good!! I made a few changes, subed salsa verde for tomatillos, used 2 cans rotel with lime and cilantro in place of diced tomatioes and green chiles, nice kick, used frozen corn, added 1 can light kidney beans. was gone the next day. Served with tortilla chips, sour cream, avacado, shredded cheese and lime. YUMMY!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 13, 2008
I thought this was really good. I used the Archer Farms verde salsa instead of tomatillos as suggested and doubled the beans and chicken broth to make sure we had enough for our guests (6 of us).
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Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 13, 2008
It was pretty good over all... It seemed kinda bland so I added ALOT more seasoning... Could be just me, PErfect for the husband with the sensitive belly!
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Cooking Level: Intermediate

Living In: Elko, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 12, 2008
After reading the review by Loves2cookinMN I used most of her suggestions. I made a couple of changes though. I used 2 cans of diced tomatoes that I blended before adding to the soup for a creamier consistency. I also left out the corn. It made a great meal for very few Weight Watcher points.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 8, 2008
This was very good. Everyone liked. Made with salsa verde (instead of tomatillos and chiles) Also, just cooked cubed chicken with the onions. Added 2 cans of beans a bit of extra cumin, worchestershire,a dash of sugar to cut acidity and a tablespoon of Red Hot and BBQ sauce. John said it was even better the next day.
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