White Chicken Chili

Delicious! Excellent change from regular chili. We seasoned the chicken when cooking and before we added to the chili.

I'm giving this 4 stars only because of the recommended enhancements from the reviews - I love this community! I doubled all of the spices and added New Mexico chili powder for flavor (not heat). I forgot to mash the beans, so I just put my immersion blender in for a few seconds to mash up part of the mixture and blended it in. A little squeeze of lemon juice would have been good too.

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This recipe was really good...with a few modifications. The instructions were a little off. Boil the whole chicken pieces breasts the broth before dicing them? That just sounded strange to me. It was also odd not to saute or brown the chicken first before cooking it. I ended up dicing and sauteing the chicken up front (kind of "poaching" it in the broth) which worked well - it stayed moist. I added 1 orange bell pepper sauteed with the onions (for more vegetable and color) and 1/2 tsp cumin. I was out of hot sauce so I used a whole jalapeno (with seeds) and a couple of squirts of Sriacha sauce, which made it plenty spicy. Finally, I added juice from 1/2 lime and topped with cilantro instead of green onion. With these changes, I would make this recipe again and again!

Fabulous! A runny, but I just added a couple of tablespoons of potato flakes to thicken it up.

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Very boring. Needs a lot more flavor. There are better chicken chili recipes on this site, so I won't make this one again.

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I love this chili. It is creamy and hearty. The only thing I changed is I grilled the chicken and tore it into pieces. Soak it in salt water for an hour before you grill to make it really flavorful and tender. I added northern white beans instead. Add what ever beans you like. Try this one you will love it too.