This is the first white chili I have tried and I love it! The flavor is great, and it is so healthy! I know I will be making this recipe for years to come!

My husband thought it was bland, I thought it was yummy! I took some of the beans and blended them to make it thicker.

Very good chili....I used lean ground chicken, one can of white beans, and added some white corn. Delicious....my daughter loved this! Topped with extra cheese and sour cream....yum!

Although this was VERY good {much praise from family}, it just did not make enough to feed my family of 5. I had to also make yellow rice and mex. cornbread.

Used shredded chicken breast and left out the green chiles only because I don't care for them. It was wonderful! I did puree a can of beans as suggested, but I think I would prefer it without. Also would like the smaller Navy Beans than Great Northern. Will make again and again. Thank You for the recipe!!

Wonderful recipe. I did what the others did and pureed 3 cans of beans. It made for a creamier "chili." This was more like a soup. I served it over brown rice and then it was more like chili. Definitely would make again.

Delicious flavor but was not "chili" consistency. Next time, I will do like others and blend some of the cans of beans. I did not use cheese to cut down on calories and tasted delicious without it.

Sooo very good! I only used 2 cans of chicken broth (I like a thicker chili), only 1 tsp oregano (could forego this altogether), and increased to 2 tsp of cayenne. I pureed 2 of the 5 cans of beans. FANTASTIC! Will definitely make this again!

I found the broth a little too bitter. Added a couple of chopped carrots and celery stalks to the onion and garlic. Added approximately 1/4 C of peanut butter and two tablespoons of honey, and two of sugar. Reheated with brown rice. Not bad.

This recipe was a hit amongst all who tried the initial batch that I made. I did substitute 2 cans of white corn for 2 cans of great northern beans to give it a little extra crunch and to make it a little heartier, as one of the other comments suggested. I also did not have any cayenne pepper on hand, so I substituted a splash of Jamaican hot sauce for this. Delicious!

Very, very good! I took the advice of another person and blended 2 cans of the beans. I also put only 1 can of chiles in just in case it was too spicy for my 3 year old. It wasn't and next time I'll do that for her in a separate pan, so my husband and I can make it good and spicy (maybe add some diced jalapenos). Oh, and I only used 3 shredded chicken breasts. This is a keeper!! Thanks!

OK!! I admit that I was very skeptical of this recipe after throwing all the ingredients into my slow cooker. I took some advice from others and added a can of cream of chicken soup and also processing 2 cans of beans for thickness. I didn't have oregano, but it seems that we didn't really miss it for flavor. I could see my husband cringing as I stirred it all together and threw the lid on: " that's not YOUR chili! " BUT ALAS!!! It all came together in the end after 6 hours, and I just have to say that this recipe ROCKS!! Even hubby, who hates spicy ANYTHING! LOVED this along with Absolute Mexican Cornbread from this site. He stated that he's never looked forward to leftovers as much as this meal!! (except for lasagna) I thank you so much for the post!! It really made my hubby happy, and I loved it, too!!!

Bake chicken in oven with salsa on top, add 1 box of prepared Mexican Style Rice A Roni, then follow White Chili recipe.

I made this in the slow cooker and only used half of the garlic, onion, peppers and cumin. I substituted hot sauce for cayenne pepper and I did not use the oregano. It was fantastic!!

This is a great basic white chicken chili recipe. I make a few changes. I add sour crea, heavy whipping cream and a little corn starch as we like thick chili. Occassionally, I also add a can of drained corn. I also add about a half cup of cheese to the soup. I know its more fattening...but after all...this is comfort food.

I really liked this recipe. I had to make modifications because I didn't have all the ingredients. I scaled down the recipe to 6 servings and used 2 15 oz. cans of black beans and 1 20 oz. can of cannelinni beans. I also added about 1/2 cup of corn. I didn't have left over chicken so I cut up some chicken in cubes, seasoned it with cumin, cayenne, oregeno and lightly browned it. Then I set it aside and poured some of the chicken broth on it to soak in while preparing the balance of the recipe. I took heed and also mashed up about 3/4 cup of the beans to thicken. Yummmmm!

Amazing. I made this chili last night for a few friends, rave reviews all around. I will definitely make this again.