Reviewed: Apr. 16, 2012

Son loves it. Added more cheese.

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Reviewer:

fadano

Reviewed: Mar. 9, 2012

This was the first time I had made white chili, and I was satisfied. It takes very little time and has a good flavor.

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Reviewer:

LauraC

Cooking Level: Expert

Reviewed: Mar. 8, 2012

This dish had good flavor, but the recipe calls for too much water. To eliminate the excess water, I added flour, which gave the dish the consistency of chili as intended. Also added mushrooms for extra flavor. Overall, a good dish but it did require "tweaking" to make it right.

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Reviewer:

carolina_lawyer

Reviewed: Mar. 5, 2012

After preparing the chicken as directed, I dumped everything into my crock pot and cooked it on low all day. It was delicious! As my family says, "It is a keeper."

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Reviewer:

Billie

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

Reviewed: Feb. 23, 2012

I gave this 1 star and that was being generous. All I can say is if you liked this then you've never had good white chili.

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Reviewer:

tweety

Reviewed: Jan. 21, 2012

This is such an awesome start for a different chili. I added diced sweet red peppers to the oil and chicken, also added a can of Tomatoes Okra and Corn mixture(brand i found was Margaret Holmes), didn't add quite as much dry onion soup due to the saltiness. The last big change I made was using one can of Black Beans in place of one can,-(I love lots of beans in my chili) which changes the name to Black and White Chicken Chili! I also added a can of cheddar cheese soup at the end, instead of cheese on top, but definitely add the green onions, oh yum, yum, yum.

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Reviewer:

pam

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Reviewed: Dec. 22, 2011

This was my first attempt at White Chili and it came out quite well! I did tweak it a bit though. I used a bag of Pictsweet seasoning blend (frozen onions, celery, green peppers, red peppers), 1 TSP of minced garlic with the chicken, sauteed in olive oil. I also used Progresso Chicken Cheese Enchilada soup in addition to the plain cream of chicken soup, as well as substituting chicken broth for the water. Cooked in slow cooker for 2 hours on Low.

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Reviewer:

Don Hoffman

Reviewed: Nov. 19, 2011

pretty good, though I had to make some adjustments. I agree with one reviewer the soup tasted too oniony. I added 2 (4 oz) cans diced green chilis, 1/4 cup hot sauce, 1(15oz)can of drained corn, aprox. 1 tablespoon of chili powder to counter the taste of the onion soup mix. I than added 1 cup of sour cream prior to serving.

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Reviewer:

le ann

Reviewed: Oct. 28, 2011

This was amazing. I added onion, garlic, red pepper, and frozen corn. I absolutely love it. I will make again for sure. Thanks :)

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Reviewer:

Jen

Reviewed: Mar. 15, 2011

I loved this recipe! I added a can of diced tomatos, a half of a bag of defrosted corn and used 1 can cannelini & 1 can navy beans. It was delicious! Topped with shredded cheddar, sour cream and jalepenos, this is a recipe I'll definately make again!!

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