Chicken Green Chili with White Beans

Interesting that anyone thought this is bland! I use roasted New Mexican chilies and find it fabulous! Sometimes I use pork, chicken breast or skinless boneless thighs. They all work beautifully. We like it HOT and this recipe a family favorite I make regularly. And it freezes well too.

Bland. More of a soup than a chili, consistency-wise. Didn't taste bad (especially dressed up with cheese and sour cream), but not really worth the effort. I'll keep looking for a better recipe.

This is very good, but we jazzed it up a little more. We added tomatillo salsa, chile powder, and a can of hominy. Delicious and soothing on a winter day!

this was exactly what i have been looking for.. super simple and totally delicious!

Mild yet flavorful and easy to make. Don't be afraid to add a little extra seasoning, salt or chili, depending on your taste. Recipe as is was mild enough for my 3 year old.

I did not like this recipe. It lacked in flavor. I used masa harina instead of flour for more flavor, added one more chili, and made pinto beans instead of white. Still. I will likely not make this again.

I have been making this recipe for family and friends for years now. It is a great, solid choice and a wonderful change from a traditional recipe. I always put my own twist to it, but it is a great place to start!

This recipe was good, with a few additions: 1. Used a combination of jalapenos and anaheims 2. Cooked the chicken in its skin, then removed the skin when the chicken was cut up. 2. Used a total of about 4 tsps of cumin--added about 2 tsp when the onions were nearly done cooking, to roast the spice in the pot, before the liquid was added. (IMHO, this is the best way to get a flavorful chili.) Then I added an additional 2 tsp near the end of cooking, when the flour slurry was added. 3. Added the juice of a lime to the pot near the end, rather than just serving it with limes. 4. Added about 1/4 c fat-free Greek yogurt a few minutes after the flour was added, gave it a creamier consistency. 5. Added an extra can of beans and cilantro, as others have suggested. 6. Served it with shredded Cheddar cheese. Also, I don't think my chicken broth was low sodium--I used some stock I had left over from when I roasted a chicken, and for the rest I used boullion. I just salted it at the end to taste.

This recipe was very boring. No flavor or spice. Definitely won't make again.

I was surprised by how much I enjoyed this...I used jalapenos instead of anaheim and used 2 cans of great northern beans...I added cilantro at the end which really made it great. I also used skinned chicken theighs instead of leg quarters...about 6 theighs. Very light and satisfying.

This was horrible! More like chicken and beans floating in a thick, slimy gravy than chili. Not much flavor, either. I tried to save it by mixing in tomatillos, black beans, an entire bunch of chopped cilantro, spices, etc. Still ended up throwing out almost the entire pot. What a waste. There's another white-bean-chicken-chili recipe from CL that is MUCH better.

This is a great recipe that's simple and flavorful. If you love verde mexican sauce like me, you'll love this recipe. I made this my way > with easy to grab products, if you're short on time. My grocery store was out of oven roasted whole chickens, so I bought pre-cooked sliced turkey and cubed it. The pre-cooked chicken they had left was flavored and wouldn't go with the recipe. The turkey worked just fine. I used a bit more garlic and cumin for my taste. I also added a small can of sweet corn, which another review suggested. The crunch and sweetness of the corn really went well with the other flavors. I also added shredded Colby cheese on top, as that's what I had, but Queso cheese would work better because of the slight saltiness. I also used a can of verde sauce instead of roasting peppers. A great recipe that I plan on making Thanksgiving weekend for a football party with pulled pork sandwiches. This is great the next few days reheated in the microwave with cheese and sour cream to tasted.

Yummy! I changed the recipe slightly, I used canned green chiles, chicken breast and I added some white rice to fill it out a little. Also, I had some leftover corn taco shells which I crushed and sprinkled on top to go along with cilantro and light sour cream.

We followed the recipe letter by letter, and it turned out just okay. It was mildly spicy, and the chicken the recipe called for added a lot of grease. Overall, we wouldn't make this again, there are better chicken chili recipes out there.

This was good but more of a soup than a chilli and not spicy at all. I will make it again but next time will follow other reviewers suggestions and double the beans and add some spice (chiles or tabasco). This did have a great flavor though and was well liked by my family. I used chicken breast-grilled ahead of time and added (cubed) when adding the broth. I served with quesadillas.

This was a great starter recipe. I didn't have any homemade stock on hand, so I used canned. I think you really have to watch what kind of stock you use. We found it to be a bit bland and half-way through eating it, I was adding a poblano and a jalapeno to give it a more green chili taste. I made everything the night before up to adding the beans and let the flavors blend overnight. Definitely don't skip on the chili! I would make it again with a few more peppers and a homemade or richer chicken stock.

This recipe is a star in our house, often requested by my husband and beloved by all. We make it regularly. It is excellent as described, but we have also experimented with a wide range of different chiles to create different heat effects, from the relative mildness of the original recipe to the hottest of the hot. I also add additional beans because we like it more hearty. I simply can not say enough good things about this recipe.

This was good. I didn't love it but I would make it again. Adding jalapeno chile sauce when serving it to add some heat. Good flavors and pretty easy.

I thought this was a nice recipe that I wouldn't really make any changes too and would make again in the future.

I used two 7 oz. cans of green chili instead of roasting the chili myself. I also added an extra can of beans. We really loved this recipe. I will make this again.