White Chili IV Recipe - Allrecipes.com
White Chili IV Recipe
  • READY IN hrs

White Chili IV

Recipe by  

"This is a lovely variation of chicken chili. More a bean soup with chicken and chili seasonings."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    1 hr
  • COOK

    1 hr 30 mins

    2 hrs 30 mins


  1. In a large pot over medium-high heat, cook chicken in olive oil with black pepper until brown. Stir in onion, garlic and chiles and cook until onion begins to soften.
  2. Stir in bell peppers, mushrooms, beans, green onions and parsley. Pour in wine and chicken broth. Season with bouillon, rosemary, thyme, oregano and cumin. Place bay leaves in pot, cover, reduce heat and simmer 90 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Excellent recipe!!! My husband does probably 99.9% of the cooking in the house because he loves to do it and he's MUCH better at it than I am. I decided to make this for him and he loved it! Since I made it, and he loved it, I know that this is truly a winner!

Most Helpful Critical Review
Jan 02, 2012

This soup takes a long time to prep, and the final result was disappointing. We followed the recipe exactly. I felt that the oregano did not marry well with the other flavors. My husband said the chicken tasted like boiled chicken. Kids didn't enjoy it either. Sorry, just not to our liking.

Feb 13, 2007

This was really tasty with a dollop of sour cream. Loved it! I also added a can of corn and blended 2 of the cans of beans for a thicker soup. Plus I substituted jalapenos for the chiles because I love hot stuff! I might use less broth next time (ended up simmering for much longer to boil off some of the liquid). Either way, really great flavor!

Nov 06, 2007

I was a little scared of all the spices but I followed the recipe ingredients to the letter. I prefer the chicken to be tender so I fried it in olive oil and a little cajun pepper at the end of the process and added to the chili last. The results were GREAT!! Yummy!

Jul 08, 2008

Oh so good! I mostly followed the recipe but I forget to get thyme and couldn't find any bay leaves. I used two small cans of green chiles instead of fresh. I added a liberal amount of hot sauce, and about 3 tablespoons of diced jalapenos. Perfect amount of spicy! I also used a variety of white beans. Pinto, great northern, and cannellini.

Oct 12, 2006

We loved this recipe. I had to make a few alterations when I didn't have exactly everything needed. I used 1 can no-salt mushrooms, drained. I cooked the chicken on my Foreman grill, but sautéed the rest of the vegetables. I didn't have green chilies so I used 2-4 oz. cans, somewhat drained, and I didn't have any red pepper. I used A LOT more broth, besides the 2-14 oz. cans, I used 1 large can. I cooked everything in the slow cooker all day and then served each bowl with some shredded cheese and a small dollop of sour cream. Also served with cornbread. Oh yeah, I also added some extra cumin to the recipe to make up for all the broth I had added.

Jan 25, 2004

This chili is excellent. I used my food processor to grind the chicken breast. I made this for my father who does not like chicken and will not eat it. He loved it and asked for more!

Apr 12, 2010

This is really good. I added a dried chipotle chile that was blended with the stock and omitted the mushrooms, just because I did not have any. My guests asked for the recipe. A dollop of sour cream tops it off beautifully. I served it with tortilla chips.


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  • Calories
  • 521 kcal
  • 26%
  • Carbohydrates
  • 78.2 g
  • 25%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 25.5 g
  • 102%
  • Protein
  • 39.2 g
  • 78%
  • Sodium
  • 950 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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