Mostly made this the way it was written, though I didn't measure my veggies and I doubled the broth. Very tasty! Will make this again!
Good but could use some modifications. I added crushed red pepper but it still wasn't spicy enough. I would add jalapeño next time.
Yum! I just made this and it was really tasty. I added some fresh shredded Parmesan which melted nicely. Also added some red pepper flakes. I normally don't like white chili, but this was very easy, quick, and delish!
I've made this many times. It is more of a soup than a chili. One tip--substitute roasted fresh chiles for the canned, the taste is superior. I also add a chopped serrano and extra veggies.
This was very easy to prepare I followed the reciper exactly this time. It turned out well, and is very tasty. I did add a little cheese along with the pesto. This recipe is extremely adaptable and easy to adjust to your own taste.
We thought this was just OK. I doubled the spices, and added fresh corn cut off the cob. Didn't really give me that "chicken chili" feel. I served with salad and dinner rolls, and probably won't make again.
A very pleasant bowl of soup - the vegetables and cannellini beans were wonderfully tender and the pesto broth almost silky. I would take other readers' suggestions to spice this up a bit more next time, since currently it wasn't at all spicy - in fact if it was thickened with a roux, I think it would make a nice pot pie filling!
I've made this many times and it's always a hit. Easy to make, and the pesto-chili combination is delightful and unusual. One of my stand-by recipes.
excellent/easy to prepare/reliable dish to make... always comes out good!
Terrific basic recipe you can adjust easily. Tonight I used three roasted anaheim peppers and a habanero because we like food hot. I even added some leftover turkey gravy! I suggest adding the broth slowly until you see the consistency you prefer. Great with limes, sour cream, and cilantro on the side.
This recipe was delicious!! I added orange and yellow peppers and zucchini. I also had some diced jalapeno from a can to add a little spice! Amazing!!
This was great! My husband and I loved it. I added a chopped jalapeÃ±o when I sautÃ©ed vegetables to give it a little more kick. I also added 2 tbsp water + 2 tbsp cornstarch to thicken it up a bit when it was all done. We ate it with fresh bread. We're really looking forward to the leftovers tomorrow.
excellent, different spin on one of my family's favorite suppers, chili. My kids who are big fans of the usual beef red bean chili loved this one as much. would definitely serve it to guests.
Great, easy recipe that was a big hit. I left out the celery since I didn't have any, but I'm not a big fan anyway. I also used a whole 7oz can of green chilies (on accident), but it tasted great anyway. Will make again!
Good recipe. A little basic. I would recommend letting the soup sit overnight in the fridge to let all of the flavors soak into the beans. It could also you a little extra spice to give it more kick. Overall, I would make the soup again and would play around with the spice a little bit.