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.

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.

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

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.

Good recipe. My suggestion for thickening, is leave out the water and DON'T rinse the beans.

My whole family loves this recipe. I love it because it's delicious and really easy! I add an additional can of beans and usually serve with cornbread muffins or warmed tortillas. Must try!

I followed the recipe exactly and ended up wishing that I had taken previous reviewers' advice. The recipe is OK but I found the chili to be thinner than I liked and that it needed more flavor. I will make again but will increase the amount of seasonings as well as mash some of the beans to help thicken it.

My family loves this chili!

I made this while visitng my parents, and we all LOVED it. It was my first time making a while chicken chili. The toppings (cheese, fresh cilanto and fresh green onions) make ALL the difference. I did almost double the recipe because I wanted to leave them some for the freezer, but we ate ALL of it over the course of the weekend. Made cornbread muffins to go along with it. We will definately be having this again.

My fella and I really like this recipe. I made exactly as recipe indicated. Will make again.

This is the best "alternative" chili I've cooked. Someone has asked for the recipe every time I've made it for a crowd. Not spicy at all so add hot sauce to the toppings if that's what you're looking for.

I'm looking for the ultimate white chili recipe and while this recipe is good, it needs a lot of tweaks. If you are looking for a quick and easy chicken/bean soup, this is the recipe for you.

This was easy enough and everyone was impressed with the recipe. Did tweek it after reading other reviews and i think that is what really made this as good as it was- used 3 garlic cloves, used a rotisserie chicken, 2-3 tbsp of hot sauce- 2 tbsp of chili powder- added one can of mashed beans ontop of the other 2. i let this simmer for 3 hours - taking cups of beans and stuff out to mash up and pout back in- thickened it up beautifully. HIGHLY reccomend some lite sour cream. will be adding this to the permanent rotation... thank you for the great tips!