Reviewed: Aug. 6, 2007

Made this for fourth of july - everyone raved. I too added two extra cans of beans, and pureed both of them. I also added another can of green chili. I didnt think it was spicy enough, but then again I like hot food :)Topped it with cilantro, tortilla chips and cheese. It was great!

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gigidoll74

Cooking Level: Intermediate

Home Town: Alhambra, California, USA

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Reviewed: Apr. 15, 2007

I made this chili for my husband and I and we both loved it! The recipe called for three cans of broth, but I only used two and I still thought that it was a little bit soupy for my liking. Other than that, we both thought it was great.

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Rachel Kelly

Cooking Level: Intermediate

Living In: Marion, New York, USA

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Reviewed: Apr. 14, 2007

This was so delicious! Thanx Nancie for the recipe. I substituted with plain yogurt, which, by the way, tastes exactly like sour cream, and has a LOT less calories! This recipe is so easy to make! I just love it!

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Ann Isbell

Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA

Living In: Mount Prospect, Illinois, USA

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Reviewed: Apr. 13, 2007

Yummy!! I made this for my whole family and they loved it. There comments were, "It is the best soup I have ever made and something thats got a kick to it."

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Natalie

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Reviewed: Apr. 10, 2007

This was really yummy!

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SaresMama

Cooking Level: Expert

Home Town: Rexburg, Idaho, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Feb. 12, 2007

Reduced this down to four servings but increased the chicken broth. Also, just threw in some raw chicken tenderloins and allowed them to slow cook in the broth -- more flavor and nice texture for the chicken. Not the best white chili recipe I have ever made but far from the worst.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Feb. 3, 2007

This is one of my all time favorite recipes and has quickly become a family favorite. I didn't change it much, I added 2 extra cans of great northern beans, one of which I pureed to use as a thickener. I only use 1 can of chili's because my family doesn't go for food that is too spicy. I serve it with mexican cornbread, at it is fabulous! Thanks for an awesome recipe!

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Robin H

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Reviewed: Jan. 15, 2007

Wow! This chili was good but way too spicy for my hubby. We added a little sour cream and cheese to tone down the heat. Yum! I cut the recipe in half and it fed 4 of us with 2 servings leftover. I'll definetly be making this again.

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Nincompoop

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Shelby Township, Michigan, USA

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Reviewed: Jan. 10, 2007

My husband absolutely loves this recipe. He crumbles tortilla chips and uses them like oyster crackers (it is more like a thick soup). Will make this one again and again.

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Christianne

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Reviewed: Dec. 12, 2006

very good soup. husband said it was a keeper!

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LINDAMDOW

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Reviewed: Nov. 7, 2006

I made this recipe for my fiancee and my mom and dad and they all loved it, which is a pretty hard task to make my dad like anything new, he is the pickiest man alive.

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Sheena

Cooking Level: Intermediate

Home Town: Charles City, Iowa, USA

Living In: Pella, Iowa, USA

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Reviewed: Nov. 4, 2006

The chili was good, but because of my husband's intolerance to spicy foods, I omitted the chile peppers and cayenne pepper. It probably would have tasted better with the spices.

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arouse0930

Cooking Level: Beginning

Home Town: Lanham, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Oct. 13, 2006

Great recipe. My dh can't eat tomatos due to acid reflux but loves chili. This worked great for us. I added extra cumin and used much less cayenne than called for. I also served with lime wedges and that added a great flavor brightener to the dish. Overall, a great recipe!

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Wannabe Gardener

Cooking Level: Expert

Home Town: Tuttle, North Dakota, USA

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Sep. 13, 2006

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.

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QueenB1682

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

Living In: Independence, Missouri, USA

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Reviewed: Sep. 12, 2006

I would give it 10 stars...it was that good. My family has switched from regular chili to this. I, also, added the cream of chicken soup. I also added some left over angel hair pasta.

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DiBenson

Cooking Level: Beginning

Home Town: Oshkosh, Wisconsin, USA

Living In: Wautoma, Wisconsin, USA

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Reviewed: May 24, 2006

My family really enjoys this recipe. I've even entered it in chili contests and gotten good reviews.

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B C R

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Reviewed: Mar. 12, 2006

Good Recipe! I did change a couple things. I used fresh green Chiles instead of canned. I added 1 cup of thicken cream. And only added 3 cans of beans. I loved the favour.

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Rachelle

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

Living In: Brisbane, Queensland, Australia

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Reviewed: Jan. 17, 2006

Excellent, everyone requests this. I also added cream of chicken soup to thicken. Spice was just enough kick.

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MaryJane

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Reviewed: Jan. 9, 2006

Excellent. I omitted the oregano and canned chiles, added 2 diced jalepano's, 1 habanero, and thickened with cream of chicken soup. Kept warm in the crockpot and served with crusty bread - everybody requests this! Excellent recipe, Thanks!

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jnick

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Reviewed: Jan. 9, 2006

I loved this easy to make recipe. I used chicken bullion cubes and water instead of the broth. Also I topped the soup with not only cheddar cheese, but with sour cream and chopped cilantro as well. Oh, and I accidentally used a can of diced jalapeno chilis which made it a bit too hot for me. Next time I will use the green chilis.

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mrsclark2001

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Diego, California, USA

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