This is a very good recipe. I never tried "white" chili before this. I'll definitely make this again - but with modifications. I think I'll use low-sodium or sodium-free chicken broth or a combination of chicken broth and water to dilute the saltiness (my chili seemed quite salty, probably due to the broth) and will rinse my beans (also to remove extra sodium). I tried Dierdre's suggestion and served with a pre-packaged salad mix and cornbread (I used a Jiffy mix). To speed things up even more, I purchased a cube of smoked deli chicken and cubed it myself. These two steps (pre-packaged sides and cubed deli chicken) made this a quick fix. If I had more time, I think this chili would also go well with tortilla chips, chunky guacamole and caramel apple burritos for dessert. Thanks for sharing. This is a keeper!

I'm so glad I tried this recipe. My husband loved it. The kids even ate it! Next time I need to make a larger batch. I used only 3 chicken breasts and two cans of beans(1 pureed). I kept the measurements the same on all other ingredients. I added a little chili powder in addition to the cayenne. I also chopped up a green pepper and threw it in. I topped it with pepper jack cheese, sour cream, green onions and avocados. Awesome recipe!

A friend of mine from work made this white chili for a potluck & it was so good. Although, I lost the recipe she gave me. I found this recipe & it turned out better than what my coworker made. I revised it, instead of browning onion in pan I added minced onion. Was super easy to make. I boiled my chicken (4 chicken breasts) I had an extra breast leftover & turned that into my salad the following day. The chili lasted only 24 hours in my house. Next time I will double the cans of white northern beans. A "must do" recipe. :)

Much better the next day! I would've rated this a 3 on Day 1 as the flavors and textures didn't seem to really come together... perhaps I should've let it simmer on the stove for an hour (after adding the beans) instead of 20 min as I did last night. Like others, I doubled the spices and used fresh cilantro and garlic. I added one diced green bell pepper with the chicken and onions to up the veggie count of this dish -- I thought it was a great addition in terms of variation and color.

The overall flavor was pretty good. although I made this dish for 2 people and it turns out this is not something I would eat leftovers of.

I have made this chili several times. It is healthy and delicious. I have substituted ground turkey, ground chicken breast and precooked cubed chicken breast, all of these sustitutions tasted great. I like the small white beans better than the larger ones. I make a batch and freeze it in single portions to take to work with me. It freezes well.

This was fantastic! I gave only 4 stars because I did make alterations based on others reviews. I added an extra bit of each spice, extra can of beans, and I added 2 pieces of bacon chopped up for more of a smoky flavor....great stuff! This is a keeper.

Great recipe. Make a double batch because it is even better left over!

Made exactly as the recipe calls for, this was a bit bland. (more of a four star recipe). However, I doubled the spices, except I added fresh cilantro (about 1/4 cup) instead of dried, as well as the juice of a lime. With those additions it was excellent. it took my family forever to get to the table when I made it, so it boiled down to a thick mixture. Otherwise I would have needed to add some smashed beans for thickener. I cooked the chicken breasts whole and just shredded them after they were cooked. Much easier than cutting up raw chicken. I have six children who can be picky at times, but they all loved this chili. This is definitely a keeper.

I have had this recipe for years. I make it all the time. It is SO delicious, my husband practically begs for me to make this. It is one of my favorites. I make cheezy biscuits to go along with the chili and they are both gone the day I make them! Delicious!

Really good we both enjoyed it

I liked this better than another white chili I found on this site. I'm not sure what made the difference tho, and I can't think of what the other recipe was called. Anyhoo - I made the following substitutions based on what I had on hand: great northern beans for cannelli beans, 1tsp onion powder for onion, 2 cups water + 2tsp chicken bouillion for canned broth, and 1/4tsp coriander for dried cilantro. I doubled the broth, chicken and beans, and it was too much meat for me. Next time I would double the beans and broth only. I wanted it kind of soupy because I dumped it over cornbread. My family enjoyed it, thank you much!

Definitely needs a second can of beans, but it tasted good.

We loved it! The store didn't have chopped green chiles, so I used a can of Rotel mild with green chiles drained really well, and the recipe was fine! I did need to thicken sauce a bit with cornstarch, but next time I would use less chicken broth to make it thicker. I also did not drain the beans.I served with a side of rice for those who wanted it. This is heart-healthy and delicious!

Oh. My. Goodness. This was amazing. I LOVED it and took it to my mom's group and everyone there wanted the recipe!!!

good stuff. i added an extra can of beans and mashed the extra can to create a thicker consistancy. tasty! topped with sour cream, avocado, green onion, cilantro, cheese and a sprinkle of cayenne pepper.

It was pretty good. I would probably make again, especially on a cold night. I think I'll try adding lime juice as recommended by another.