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Keith's White Chicken Chili Recipe

Keith's White Chicken Chili

Keith's White Chicken Chili

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

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  • on September 09, 2012

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    Ok so I tried this labor intensive recipe. Has good flavor and texture however if I were to do this recipe again I would change: more chicken,thicken the sauce, and loose the pickled jalapenas and use fresh add some salt.

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  • on June 19, 2012

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    Even on my first time making this recipe, it was a hit!!! Worth the time and effort. I would recommend adding more chicken than recommended, and lots a good amount of a nicer provolone or mozz and it'll be on point ;

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  • on October 11, 2011

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    GREAT recipe. Good amount of heat. I'm going to bring this into work for a contest! :-

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  • on January 09, 2011

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    Really yummy! Aaron McCargo makes one that is similar, but his recipe calls for roux. I think that may make a difference in the thickness. I added it and thought the texture was great. I also added more beans and chicken than what was called for in the recipe.

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  • on January 08, 2011

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    Let me first say, this is a very labor and ingredient intensive recipe - but OH SO WORTH IT!!! I do Halloween movies every year w/a menu consisting of chili. For this most recently past Halloween (2010, I decided to try a new chili recipe. In fact, I chose two a traditional red based chili and this one. Can you guess which chili came out on top? The flavors from this chili are awesome. Because I was cooking for 15+ ppl, I winged it when it came to amounts for the ingredients. Well, I must say that I did good.

    Again, be prepared to work for the tastiness that is this recipe.

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  • on December 12, 2010

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    I really love the flavors in this Chili. As many have said it is more like a soup. I was looking for a hearty chili so I made a few additions to make it thicker/heartier. I doubled the amount of chicken, I added 4 15 oz cans of cannelini beans, I blended 1 can of the beans to thicken the chili before adding. I added 1 can of black beans rinsed. 2 cans of fire roasted diced tomatoes including the liquid in the can, 1 can of tomato puree. This is still a very light almost white chili. The tomatoes really just add flavor and texture. Thickened the soup with a little cornstarch and water and then added some frozen corn and when it was done cooking I stirred in some fresh chopped cilantro. Very yummy!

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  • on November 07, 2010

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    This white chicken chili was the best! It was a huge hit! Just delicious. Love the density and depth in this chili. The chipotle in adobo adds the back heat on the palette while providing a smokiness to the taste profile. I also garnished with cilantro, tomatoes and grated cheese in addition to the carrots and sour cream. A true winner!

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  • on October 04, 2010

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    If you like heat and tons of flavor this recipe with a few changes is the antidote to a cold Fall/Winter day.!I only use enough oil needed to sautee the veggies (2-3 tablespoons. Instead of water I use chicken broth. I use the meat from a Rotisserie chicken (or 2 for the chicken in the recipe. I add 6 cans of beans instead of 2 so it's more chili-like than soup. I use 1/2 & 1/2 instead of heavy cream at the end, and just enough until the chili lightens in color. Everything else is the same, except I add 1/2 can of Chipotles since my husband I like it hot! Lower fat, tons of flavor and heat, and soooo filling. PS I use lowfat greek yogurt instead of sour cream.

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  • on July 31, 2010

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    This dish is the most asked for from family, friends, and strangers for upcoming gatherings. I'm not a fan of too spicy so when I prepare for myself, I turn down the heat. However, when I prepare for parties, I leave it as is and it's a hit. For kids, I give them my version and its a hit. I'm ask for and give this recipe out the most.

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  • on April 03, 2010

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    I tried this recipe last night. I had high expectations after reading all of the great reviews. Unfortunately, the chili did not live up to the hype.

    Like many of the reviews say, this is more soup-like than chili-like. I used canned beans, and mashed up one can like suggested by some reviewers. That helped some, but the texture was still not right. If I were to try this recipe again, I would cut the water/broth content by 1/3, and maybe try plain yogurt instead of cream?

    Also, the soup turned out a little oily. I'd recommend cutting the oil in half and adding some of the broth or water in with the onions and celery while they are cooking.

    As listed, this recipe is pretty darned spicy! If you don't like spicy chili, you'll definitely want to cut way back on the jalepenos and chipotle peppers.

    All in all, this chili tastes good, but it's not what I'm looking for in a chicken chili. The chipotle peppers give this a smoky flavor that I wasn't really expecting. Alas, the search for the perfect chicken chili recipe continues...

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