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.

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.

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.

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

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.

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.

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 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.

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.

N/A