Reviewed: Nov. 1, 2009

excellent!! i skipped the mushrooms and added celery. Also i used canned chillies-much easier than seeding chillies!

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Reviewed: Sep. 26, 2009

This one is a good White chili too. I've tried several but this is the first with the mushrooms...I think they could be optional for my husband. But I loved it!

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Beejazzeled

Cooking Level: Expert

Living In: Bella Vista, Arkansas, USA

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Reviewed: Jul. 19, 2009

Just made this recipe tonight with the girlfriend - had some variations. Skipped the mushrooms and beans (don't like), the white wine (all our wines were red), and the chilis (couldn't find). Added about a cup of water as we were afraid of it being too dry. The water was a mistake - would've been fine without. Served with cornbread and fried potatos. I highly recommend this, even though it isn't very "white". Thanks for the recipe.

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pichoro

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Reviewed: Apr. 28, 2009

Great summertime treat.

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Katie in Asheville

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Reviewed: Apr. 12, 2009

Great recipe! I use great northern beans and puree 1 can. I also usually use 2 cabs of chopped grenn chilis if I don't have fresh ones. Delicious!

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LGFITZ

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 24, 2009

LOVED IT! I thought this was great, flavors were wonderful. I made almost exactly to the recipe, changes: no rosemary or mushrooms(don't like), added 1/3 yellow pepper, and 1/2 cup milk at the end, to make it a little creamy. It was really good. I may try it over rice next time, but just as good by itself. I am looking forward to making this again, soon.

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Laura W.

Cooking Level: Beginning

Living In: Danville, Indiana, USA

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Reviewed: Mar. 11, 2009

This worked out pretty good for me. I substituted cilatro for the parsley for more bite. Something I did differently was to take one(1)liquid cup of the chili out of the pot after mixing all the ingredients, blended it down, then returned it to the pot. It really helped thicken it to a chili consistency. I served it with spinach gorgonzola cornbread. It was good the first day, but even better the second for lunch. Would make again.

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Pamela1119

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Reviewed: Mar. 7, 2009

Great recipe!! I left out the wine and replace 1 can of pinto beans with a can of Cannellini beans. My wife was skeptical about it and she really liked it!

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Fireguy553

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

This was great!! The family really loved it and that's what is all about, right? My husband Loved it the most!! Anyway, I just made a couple of changes, no mushrooms (didn't seem to fit the recipe to me) and used white beans instead of pinto beans. I also added some cilantro along with the parsley both fresh. Thank you

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Claudia

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Clarkston, Michigan, USA

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Reviewed: Feb. 8, 2009

I had never had White Chili before, this is incredibly good. My husband says that "for now" he prefers it to red chili. I made this twice in less than a month, once for my family and once for a party. It was a hit at both! I made a couple of changes the second time I made it: 1. Puree one can of the white beans in the food processor to make the chili creamier without added calories of sour cream. 2. Used 2 cans of chilis instead of fresh chilis 3. Added about 1/2 tsp of cayanne pepper for some added zip. This is a total keeper of a recipe!

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Pam Maxson-Rodriguez

Cooking Level: Intermediate

Home Town: Scranton, Pennsylvania, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Feb. 4, 2009

I have made this before and the remedy for the broth being too thin is to add one or two cans of cream of chicken soup or any canned soup that may compliment the mexican spices. I have also used a can or 2 of the cheese based soups that campbells makes. It thickens it up nicely and makes a creamier soup base. My family and friends LOVE it!! I serve it with fritos, sour cream and grated cheddar cheese.

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beebo

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Reviewed: Jan. 31, 2009

very good ,... yes more of a soup but great over rice!

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Nicole McGovern

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Reviewed: Jan. 30, 2009

This was a very good base for White Chili. I did make it my own way, as most of us do. Here are my alterations: I used 2 cans of white kidney beans; I omitted the wine, rosemary, red bell pepper, green onion, mushrooms and bay leaves; I added a can of cream of mushroom soup and a lot of frozen corn. And I coated the chicken in flour and corn starch before browning. That helps to thicken up the stew and keeps the chicken nice and tender.

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SNOWGARDENER

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: Watertown, New York, USA

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Reviewed: Jan. 29, 2009

Made this last night and it was fantastic! Now, to everyone who thought this was too soupy - it's supposed to be soupy! The flavor is in the liquid! I used two cans of diced green chiles instead of fresh only because I didn't like the looks of the ones in my grocery store that day. Also reduced the mushrooms to about a half package, diced, and that seemed like plenty for me. Same with the parsley: 1/2 - 3/4 bunch. With the beans I used one can of pintos, one cannellini, and one great northern. I seasoned the chicken with Jane's Krazy Mixed-Up Pepper Blend and sprinkled a liberal amount in the chili as it simmered. Went a little heavy on the cumin too since we like it. Topped it off with shredded cheddar cheese. All my guys thought this was a great meal for a cold day. Froze the one serving that was left over. Bonus: My husband and I agreed that this could very easily be a vegetarian dish. I really don't think the chicken added to the flavor. Next time, I'll just throw in some extra beans or soup pasta.

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Holly

Cooking Level: Expert

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Reviewed: Jan. 18, 2009

this recipe was a hit for our small group, not much left over. Thanks

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Ronda

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Reviewed: Jan. 11, 2009

Great flavor and a terrific alternative to regular chili! I highly recommend this soup. I cooked it without the chicken and added a can of navy beans to the recipe. I also added in chili pepper and extra cumin. Serve with sour cream and it is sure to be a hit!

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Ashli Bowen

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Reviewed: Dec. 26, 2008

LOVED IT! My bf went crazy for it too. I left out the mushrooms since I ran out of room in my pot. I also used cilantro instead of parsley and frozen green chili instead of fresh. It was absolutely delicious.

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kristianna419

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 30, 2008

This is so good! It's one of those recipes you instantly want to share with family/friends. I only made 2 changes to the recipe - omitted rosemary (couldn't find mine) and subbed cooking sherry for the white wine (didn't have any). Even with these changes, it was fabulous! It cooks down to almost no liquid, so I suggest adding more chicken broth - maybe half a can to a whole can depending on how you like your chili. Fans of crumbled cracker or tortilla chips in the bowl will for sure want the extra liquid.

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susanhorndfw

Cooking Level: Intermediate

Home Town: Texarkana, Arkansas, USA

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Reviewed: Oct. 30, 2008

yum! I did make some modifications. I heated up the olive oil with some chicken broth and essentially poached the chicken, and then shredded in the pot with two forks. I added a handful of dry pasta (what was left from a box of ziti) and some frozen corn near the end, and allowed it to cook down for 30 more minutes; the starch from the pasta and its absorption of the liquid thickened up the chili to a very nice stew-like consistency. Overall, I probably simmered the chili for almost 3 hours. Could do in a slow cooker too.

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