Reviewed: Nov. 1, 2009

My family loved this recipe. Like others suggested, I blended 2 cans of the northern beans, replaced one can of beans with white corn, and only added 2 cans of beans total. I also added some diced jalapenos in addition to the green chilis to make it a little spicier. I boiled chicken breast and shredded it, but before adding it to the chili added it to sauteed onions and garlic and added garlic pepper and cumin.

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CMUANGIE

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Reviewed: Oct. 31, 2009

Just like my recipe. Try a dollop of sour cream topped in the bowl - that is how we prefer it.

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GARTHE

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 29, 2009

Instead of using chicken breast, I use a whole chicken and boiled it. This way I have the chicken and the broth needed for the recipe. I increased the spices used and thickened the base with some tapioca starch. Next time, I think I'll puree the last can of bean instead. Overall, it was a hit and will taste even better as a eftover.

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we5hills

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Suwanee, Georgia, USA

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Reviewed: Oct. 28, 2009

I found a variation on this recipe from WW which uses a few squeezes of lime juice, fresh cilantro, and low fat/low-sodium chicken broth. I made it the other day and it was fantastic, so full of good, fresh flavors. Oh, and I put a few shakes in of the new Mrs Dash Fiesta Lime Seasoning Blend and it really added some good spice.

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Modrocker

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Reviewed: Oct. 20, 2009

Good stuff! I used chicken thighs boiled in 2 cans of broth. I shredded the chicken and added it to the pot with the cumin and oregano along with onion and garlic powder. I rinsed and drained the beans and added them along with the green chilies and a can of drained corn. I filled the can of corn with water and added that for a little more liquid. Also omitted the cheese and served with Saltines

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wendel42

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Reviewed: Oct. 7, 2009

This white chili is delicious! I also took some of the other reviews and applied them to this recipe. I used 2 cans of chicken broth instead of 3, used a 1/2 jar of medium salsa in place of green chiles, pureed 2 additional cans of beans for added thickness, and 5 additional cups of cheese. I then topped it with sour cream and green onions. Wonderful! I'm making this recipe for the 5th time now!

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dearwife1981

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Reviewed: Oct. 7, 2009

I followed this recipe exactly except I replaced chicken broth with vegetable stock, and we loved the results! The leftovers were fantastic used in a chicken/bean flour burrito with refried beans, lettuce, tomato, diced onion, monterey jack cheese and sour cream.(Possibly the leftovers were even better than the chili! How often do the leftovers eclipse the original meal?!) Yum!

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Holly

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 23, 2009

Boy, is this good! I followed some of the others' suggestions and pureed 1/2 of the beans, and substituted one can of cream of chicken soup. Really good!

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khrundell

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Reviewed: Sep. 7, 2009

I thought this recipe was great. I did increase the amount of beans, blending 1/3 of the beans to add thickness. I also added some cilantro. It still came out a little thin, next time I will add a can of cream of chicken. Easy meal for a cold winter night.

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Nicole

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Reviewed: Sep. 2, 2009

Loved it! The whole family ate it including my two two year olds.

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jinger

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Reviewed: Aug. 15, 2009

I made this a long time ago, we loved it and then I lost the recipe. I'm so glad I found it here. Great alternative to the red kind now and then.

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a-robins

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Reviewed: Jul. 17, 2009

I really enjoyed this recipe and it really was very easy and quick to make, which is very important when you work a long day then want to come home and eat something delicious and hearty. I used only 1 can of chicken broth, and one can of cream of mushroom soup to make it a bit creamier, and it worked really well for me. Finally, I do agree with the others that mentioned it was not very spicy - it was actually very mild. When I make this again (and I definitely will) I will try using more spice (maybe some tasty white pepper).

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lemonlimecrime

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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Reviewed: Jun. 27, 2009

Excellent recipe as is - but a few variations make a thicker, spicier, 5-star chili! After reading several recipes and a million reviews, I changed the following: pureed 2 cans of beans in my blender to thicken, added 1 can sweet yellow corn, added 1 chopped jalapeno with about half the seeds removed, reduced the broth to 1 1/2 cans, added garlic powder, onion powder, and 1 heaping teaspoon of cilantro, and shredded my chicken. I sauteed the onions, garlic, and jalapeno until tender, then threw it in the blender with the beans (personal preference for no onion pieces & to thicken). Tossed this and the rest, including raw chicken into the crockpot on high for 2 1/2 hours. Shredded chicken, cooked for an additional 2 hours, & served with Hawaiian Cornbread. Truly fabulous & hearty chili! Just the rice spice & texture. Leftovers were amazing!

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CatLovesD

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Akron, Ohio, USA

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Reviewed: Jun. 9, 2009

Average at best. I'm not sure why there were so many 5 star ratings... I thought the soup was very bland and boring, although my guests liked it. I added some roasted corn & alot more spices to make it better....

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Muffy

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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Reviewed: Apr. 19, 2009

I put it all in the crock pot and it turned out great. I will use less broth and a can of cream of chicken soup next time to thicken.

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sjamison

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Reviewed: Apr. 19, 2009

This recipe is really great. I followed another reviewer's suggestion and used a blender to blend two cans of the beans. That worked well. I also substitued real chili peppers (2) and put them in a food chopper so they would be in small pieces. My husband loves spicy food, so that was a big hit for him. I also put the chicken in the food chopper. I liked how the small pieces of chicken helped thicken the chili. I topped this with cheddar cheese and sour cream before serving. Yummy!

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Laura

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Reviewed: Mar. 23, 2009

This is one of favorites!

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AmyLynn

Cooking Level: Intermediate

Living In: Lexington, Kentucky, USA

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Reviewed: Mar. 15, 2009

Excellent recipe! I did puree 1 can beans to thicken as others had suggested. I also added chopped fresh cilantro. This was served on Super Bowl Sunday along with Venison chili and surprisingly the White chili was the number one choice of our guests.

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Judi

Cooking Level: Expert

Home Town: Streamwood, Illinois, USA

Living In: Union, Illinois, USA

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Reviewed: Mar. 2, 2009

I was skeptical when I made this because it looked a little bland but the minute I tasted it I was pleasantly surprised. It was amazing! I substituted one can of the Northern beans for black beans. I also added a can of whole kernal corn. It was so good, I'm going to make it again this week.

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amyrose4214

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Reviewed: Feb. 18, 2009

This was delicious and very easy! Great on a cold night. I recalculated the recipe to 4 servings instead of 8.

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jaime

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