Reviewed: Jan. 29, 2004

My husband and I loved this soup. What a warmer-upper on a cold winter night. I used a whole chicken simmered for an hour with the onion. 3 cans of beans were plenty. Great recipe!

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LINDA LASHLEY

Cooking Level: Expert

Home Town: Waukesha, Wisconsin, USA

Living In: Redgranite, Wisconsin, USA

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Reviewed: Jan. 20, 2004

Love this! I crumble tortilla chips in it as a garnish. MMMMMMMMMMMMMMM

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JESCLAY10

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Reviewed: Jan. 20, 2004

I like to make a big pot of anything on sundays since my husband's buddies are in and out throughout the day to watch football. This recipe makes a pretty big batch, but I had to make another one just a couple hours after the first! The only thing I did different was add lots of hot sauce and tons of extra cayenne. We like it to make our noses run!

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maggieshook

Cooking Level: Beginning

Home Town: Ponte Vedra Beach, Florida, USA

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Reviewed: Dec. 31, 2003

Made this for dinner New Year's Eve. Easy and delicious!

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Martha Crannell

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Reviewed: Nov. 19, 2003

Yum! This was the first time I'd ever made or even tasted white chili, and it was delicious!! I downscaled the recipe some because I only had 4 cans of beans. I only used 2 cans of broth, even though it called for more, and I'm glad. This was a very tasty soup and was excellent reheated. Definitely will make again!!!

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Reviewed: Nov. 2, 2003

THANK YOU NANCIE! This recipe was so easy to make.....very tasty....much better than the average chili....I cheated and used 2 large cans chicken...and only used 4 cans beans...YUMMY!!!

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JMAAJF

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Reviewed: Oct. 5, 2003

I didn't use as many beans and cut back on the chicken broth and added 3T of flour to thicken. Thanks for all the other helpful suggestions. My kids and I enjoyed the chili.

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BEETLEFAN

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2003

i love this recipe-quick and easy-excellent as is but also versatile-sometimes i add more spice,grated carrots,chopped tomato,or leave out some of the white beans and add corn or black beans-thank you!!

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SPONGEMOM

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Reviewed: Jun. 5, 2003

My husband and I had a similar appetizer at a local restaurant and I surfed the net until I found this one. My family LOVES it and I never make red chili anymore. I truly recommend adding the cheese, it definitly adds to the flavor. Thank you for sharing this recipe with me. P.S. I usually alter some recipes, but this one is Perfect, just the way it is.

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BONUSMOM

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Reviewed: May 6, 2003

I was given this recipe by a wonderful friend. Everytime I make it it's a hit!!!! I haven't met anyone yet that doesn't like it. I hardly make regular chili since acquiring this recipe.

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L MILLER1

Cooking Level: Expert

Living In: Bossier City, Louisiana, USA

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Reviewed: Jan. 18, 2003

It had a nice flavor but too many beans for me.The day after, the beans made the chili mushy so I had to throw it out.

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NANCYLYNNE

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Reviewed: Nov. 5, 2002

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.

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KAYHKERN

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Reviewed: Oct. 19, 2002

Easy to make and is a very delicious.

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DEBRA SKAGGS

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Oct. 9, 2002

My family really liked this, alittle to many cans of beans so used less on ours. Will make many times to come.

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DONNAMA

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Reviewed: Oct. 24, 2001

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

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