The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 18, 2009
I have now used this same recipe for years at our church chili festivals. It is always the requested "White Chili" of choice. Thank you for bringing this recipe to our family and countless others!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 10, 2009
This recipe was DELICIOUS!!! My husband and my 9 year old picky daughter loved it!
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Photo by Summer

Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 17, 2009
This was an excellent recipe! I also added one can of yellow corn. The only problem was that I spent the entire night nursing burns on my fingers from chopping jalapenos. Make sure you wear gloves when chopping those jalapenos!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 12, 2009
This is definitely an awesome white chicken chili recipe. I reviewed others' commnents before I made it, and also made my own adjustments. I added yellow corn for some sweetness and also some vidalia onion along with the green onion - I love onions. I doubled the cumin, but did not put in sage. After 4 jalapenos, I certainly felt it was hot enough. Otherwise, I followed the recipe. I like the consistency - not too thick, not too soupy. Just to experiment, I may try it sometime with ground turkey or chicken to really make it reminiscient of chili, but I worry I'll miss the great chunks of white meat. Great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 28, 2009
This was a really good recipe! It wasn't hot enough, so I might try leaving some of the jalapeno seeds or add one more. Everyone that tried it thought it was really good!
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Cooking Level: Intermediate

Home Town: Powell, Wyoming, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 20, 2008
Very good recipe - I cooked the chicken in the crock pot and shredded it instead of cubing and sauteing. I also put all the peppers in my food processor. This eliminated the need for any oil and made the recipe even healthier. Next time I'm going to add a packet of Fajita mix for extra spice.
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Cooking Level: Intermediate

Home Town: Washingtonville, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 19, 2008
Quite good, but be sure not to overdo the cumin and ginger. I did and while it wasn't bad, it would definitely have been better with less of each. I added half a squash/zucchini and served it with rice - very nice!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 9, 2008
This was wonderful. My family loved it. Wouldn't change a thing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 5, 2008
I used this recipe as a guide. Made a few changes, I’d suggest making everything in one large pot. I didn’t make a roux but did add a few pinches of flour to thicken up. It was very good!!
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Home Town: Woodstock, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 1, 2008
This is really fantastic! I added 1 cup frozen corn and 1/2 can of Rotel...and used poblano instead of jalepeno chiles. Also, my second can of beans had to be the light reds (only had one can of the northern). Very substantial dinner... kids and hubby loved it as well. To keep it a little less fattening, I chose to put shredded cheese on top with a dollop of light sour cream as I served it. It really was delicious!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 26, 2008
Great Taste! I opted to use more jalapeno, and green chile's instead of red and yellow pepper. It gave it more of a Mexican flair. Cut some whole wheat flour tortilla's into strips and brown them. Put the soup over those add some cheese...yummy!!
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Cooking Level: Expert

Home Town: Allentown, Pennsylvania, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 21, 2008
Wow! This was my first time making white chili and this recipe is truly tasty. I followed the advice of another user and added a can of cream-style corn. I think it gave it a nice, creamy texture and a nice sweetness. I didn't use nearly as many jalapenos as it called for, since I'm a wimp, and I added some mushrooms that were about to go bad in my refridgerator. Also, I used three cloves of garlic, on the advice of others. Yummy supper and I can't wait to taste the leftovers for lunch. I topped it with some jack cheese, a dollop of sour cream, and some chives. Beautiful and delicious!
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Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 27, 2008
MY HUBBY IS RAVING ABOUT THIS WHITE CHILI!!!!! OUR LOCAL GROCERY MAKES SOME VERY LEAN POLISH SAUSAGE, I USED THAT INSTEAD OF THE CHICKEN. bROWNED IT FIRST IN THE PAN AND DRAINED OFF ANY EXCESS GREASE THEN JUST WENT ON WITH THE RECIPE AS CALLED FOR. HUBBY HAS SAID AT LEAST 50 TIMES HOW GREAT IT IS AND "PLEASE HOLD ON TO THE RECIPE!" WE HAD IT FOR SUPPER LAST NIGHT AND JUST CLEANED UP THE LAST OF IT FOR LUNCH WITH SOME TOAST. wONDERFUL RECIPE, A REAL KEEPER, THANK YOU!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 22, 2008
This recipe is easy to make and well worth it. It is a great recipe as is..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 17, 2008
LOVED IT! LOVED IT! LOVED IT! Easy to make, and great if you are watching your weight OR take the chicken out and GREAT for vegetarians! Leftovers were FABulous as well!
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Cooking Level: Expert

Home Town: Simi Valley, California, USA
Living In: Moorpark, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 19, 2008
absolutely scrumptious!! i altered according to other readers... added 1 orange pepper, omitted ginger and sage, thus adding 1/2 tsp poultry seasoning and approx 4 tsp. ground cumin. i also used 5 cans various beans, undrained -- 3 cannenelli and 2 navy beans. My family loved it!!! very tasty and easy!
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Cooking Level: Expert

Living In: Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 23, 2007
This was an awesome chili. My brother LOVES white chicken chili, and he said it was one of the best he's had!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 22, 2007
I found this recipe to be very versatile. I'm a vegetarian and have made this recipe twice, once using a faux chicken and once just adding more veggies. It was great both times!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 8, 2007
I made this for my husband's hunting trip to feed a group of hungry men, and they all insist I must make this for every trip now. This is a recipe you can really play with...first off I did cheat a little and used a store bought rotisserie chicken, cut up. I also used a yellow and orange pepper along with the red and green for color. I omitted the ginger and sage completely and opted for poultry seasoning, a little more cumin, and some chipotle red pepper. I always use a bunch of different white beans...Northern, Cannellini, Garbanzo, Navy, and even black-eyed peas (because I LOVE them). I usually will mash one can to get a thicker heartier consistency. Top with a dollop of sour cream and some fresh cut chives and a sprinkle of Cheddar cheese...it is so yummy and very satisfying!
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Photo by Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA
Living In: Lititz, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 7, 2007
I did not use any butter or oil to make this soup. I also omitted the flour and pureed some beans to thicken the sauce. It was absolutely delicious. Thanks for a great recipe.
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