recipe reviews for:

White Chili

“This has ground turkey, salsa, corn, great Northern beans and jalapeno pepper Cheddar cheese. I requested this recipe from my co-worker after she brought it into one of our many potlucks. It is very tasty and a little spicy; if you don't like it spicy, cut the amount of cheese in half - it will still have a little kick! This recipe is really easy, and even the pickiest eaters will love it.”

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Reviewed: Dec. 10, 2008

Super easy and tasted great. I used Pepper Jack cheese, cut the amount by about half and added sour cream for extra creaminess. No complaints- liked it so much I had it for breakfast the next day!

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LINDSAYABRAMAN

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Reviewed: Dec. 7, 2008

One of our favorite meals. Have made it many times. We typically do not put corn in it. Also, the quality of the ground turkey is tantamount. Have made it once with less-than-white meat and it was horrid.

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cbrhea

Cooking Level: Beginning

Living In: Tulsa, Oklahoma, USA

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Reviewed: Nov. 28, 2008

I just made this and my boyfriend is on his second serving! super easy to make... came out beautifully... I used maybe a bit too much salsa but I wouldn't change it. you have to watch the cheese... I walked off for a bit and caught it just in time. I will definitely make this again!!!

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beecher

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Reviewed: Nov. 23, 2008

Fantastic! I use a Mexican 3-cheese blend in place of jalapeno cheese. This can be put together very quickly and is consistently delicious and hearty!

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OUR3HOUNDS

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Reviewed: Nov. 9, 2008

We found this pretty bland. It was good, but seemed to need something more.

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Lynn

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Nov. 3, 2008

If you like this recipe, you HAVE to try it with chicken instead of the ground turkey. Put your chicken in the crockpot with some bouillon and butter and let it simmer all day. Then when the chicken is done, shred it and put it back in the crock pot with the remaining ingredients in the recipe. It's so good. Let it all cook together and you won't be disapointed! Everyone loves this white chili.

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leelovestocook

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2008

Very easy to make, almost won the Chili cook-off @ work (3rd place)

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Chris

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Reviewed: Oct. 19, 2008

I have made this a few times now. Mine changes slightly, depending on what I have. Between processed cheese and the shredded brick cheese, I prefer the shredded. I also add quite a bit of red pepper flakes, we like things hot. This chili is filling and so easy to make.

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Amber

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Oct. 5, 2008

This chili was pretty good! I added my own spices because the cheese didn't add enough flavor for me. I also added onions and cut out the corn. I will make this again :)

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Shana

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

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Reviewed: Aug. 27, 2008

Not sure what people are talking about when they say this is too watery... I thought it was rather thick. Much thicker than I like my soups. Don't think I'll make this again.

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MaddieLC

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 27, 2008

Serve with the "scoops" tortilla chips and you don't need a spoon. Frozen corn works well instead of canned. Freezes well too so make a double batch. To cut the spice but keep the cheese I split the Jalepeno pepper cheese with cheddar.

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JenLynLew

Cooking Level: Expert

Home Town: Sterling Heights, Michigan, USA

Living In: Petoskey, Michigan, USA

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Reviewed: Jun. 11, 2008

I made this for dinner and it got rave reviews (I used the Velveeta brand cheese). I made it again the next week for a work potluck and the kids were mad that I didn't bring home leftovers. There weren't any. :) **Update: instead of cheddar use a block of the Mexican velveeta, it melts very smoothly and gives is a very creamy spicy kick**

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lsimon99

Cooking Level: Intermediate

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Reviewed: May 16, 2008

Made this last night and received great reviews. Reduced the cheese by 1/2, and still was great. Instead of water used the liquid from the corn and added chicken broth to make the full cup of liquid. Used left over chicken from the night b4. This is a great low fat option for those who love chili. My fiance makes the best "regular" chili, but he said he likes this much better!! Another keeper recipe!

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Micky

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Reviewed: Apr. 26, 2008

Have made this recipe several times- it is a crowd pleaser everytime. I do use Monteray Pepper Jack cheese, but follow everything else to a T. Thanks for sharing!

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tiffscookin

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2008

This recipe was great. Added about 2 cups chicken stock and about 1 cup green salsa and 1/2 cup red. Added less regular shreddedcheddar cheese and almost a full can of diced jalapenos. My boyfriend and his friend loved it. So did I!!!

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jpool

Cooking Level: Beginning

Home Town: Santa Monica, California, USA

Living In: Marina Del Rey, California, USA

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Reviewed: Mar. 4, 2008

very nice texture and taste. Something different from the ordinary. loved it.

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jldixon

Cooking Level: Expert

Home Town: Anderson, South Carolina, USA

Living In: Tampa, Florida, USA

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Reviewed: Jan. 22, 2008

Can't say enough--this really was delicious!!! I did sub in chicken broth for the water like some other reviewers. I'll be making this again THIS week!

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Reviewed: Jan. 1, 2008

I tried this recipe last night and it came out really tasty! I did do a couple of things differently--shred the cheese and double the water, but it was really great! I will make it again on another cold night!

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