"A very tasty, somewhat spicy, variation of chili that uses chicken. I like to serve it with sweet corn bread." — Nancie Thompson
Watch video tips and tricks
cooked, boneless chicken breast half, chopped
3 (14.5 ounce) cans
2 (4 ounce) cans
canned green chile peppers, chopped
1 1/2 teaspoons
5 (14.5 ounce) cans
great Northern beans, undrained
shredded Monterey Jack cheese
wonderful recipe. My whole family loved it especially my three kids. I have another white chili recipe and plan to get rid of that one in place of this recipe. The only thing that I changed was to add only 2 cans of chicken broth and I took the advice of other people and put 2 cans of the beans in the blender to make the chili thicker. Other than that, I did everything else the same. This is definitely a keeper.
Made as written? A watery, chock-full-of-onions, overly spicy dish. Made again with the following modifications? FIVE STARS! : 1 large onion instead of 2, cut down cayenne to 1/2 tsp, puree 2 of the cans of beans for a creamier/thicker texture, decrease broth to 2 cans, add in the cheese while on the stovetop to melt/thicken, and, finally, add about a Tbsp of cider vinegar for a touch of acidity. THAT was the best white chicken chili I've ever made/had!
This was great on a cold, rainy day. To thicken the chili I pureed two of the five cans of beans in the blender. I also used Hot Pepper cheese instead of the Monterey Jack. I served it to 4 people and barely had enough left for lunch the next day for one.
WOW! This was divine. I made this to take to my parents' house on Christmas Day. There were only six adults, but this chili was completely GONE by the end of the day. Everyone kept going back for more.
We made only a few changes. We seasoned our chicken with southwest seasoning blend before baking it. We used five cans of beans, but we pureed an additional can to thicken the chili. Other than these two things, we followed the recipe exactly.
We will make this again, soon and often.
Excellent, everyone requests this. I also added cream of chicken soup to thicken. Spice was just enough kick.
Absolutely great! I decrease the beans to 3 cans and add 2 cans white kernal corn. I also shred the chicken- more time, but worth it! My fiance loves this. It is five stars each time I make it.
My husband thought it was bland, I thought it was yummy! I took some of the beans and blended them to make it thicker.
This was really good. My Husband like it. He took it to work the next day and his coworkers tasted it and wanted the recipe. I only did half the onion and threw the other half in later so that it was bit crunchier. I also added some celery and corn. I was out of cayenne pepper so I used red pepper and increased the amount. Definitely use the cheese - it really brings out the flavor. I topped with some chopped green onions. MMMMM
* Percent Daily Values are based on a 2,000 calorie diet.
White Chili II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 125
This zesty white-bean chili packs some heat!
A flavorful chili that’s a little lighter and less fatty.
A simple, hearty chili inspired by the flavors of old Mexico.