Melissa d'Arabian's White Chili with Quick-Roasted Garlic

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I'd give this more than 5 stars if I could, it came out incredible. I rarely follow a recipe exactly, but this time I did and would encourage everyone to do the same! I had to go to two stores to find smoked paprika but it definitely adds a unique flavor and was well worth the search. I always find it comical when people review recipes listing a million things they changed, and then say it didn't come out very good. I'm pretty sure anyone who says this isn't amazing must have done something wrong. It definitely has some unique flavors though so maybe it's individual tastes. I did serve the chili/soup with some lime wedges and I think that threw it over the top. Can't wait to make this again. Might add corn and sub kale or chard for the spinach next time!

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This is the first time I made a white chili. I made it for my office super bowl party where there was a chili cook off & I WON! I did take the advice & drained the beans & rinsed them. I also made a roue to thiken it up. It was yummy! I would make again for sure.

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I agree with everyone who said it was more like soup than chili. But it was one tasty soup! I love chopping spinach in soup. The end result adding the cream makes for a beautiful color contrast. The heat of it sneaks up on you. I'll definitely make this again.

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Turned out really well, everyone very much enjoyed it. Lots of flavor, had a little more of a spicy kick than I was expecting but not overwhelming. Will definitely be making again!

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Yummy!! and great with leftover Thanksgiving turkey instead of chicken. Not too thick though. I did end up adding a little flour roux at the end by taking some of the hot broth and adding it to a few tablespoons of flour in a cup, then adding that well-mixed substance to the soup and it worked. Also, I drained my beans (because ew! gross and added an extra can. I like more beans than meat, so that is just a personal preference. But as far as the flavor goes...spot on!! You don't have to use low-sodium broth, but if you do then you need more salt. If you use regular broth, or bouillon in my case, you don't need salt at all. Also, the cream and paprika aren't really needed and I think they fair better as a garnish then getting lost in the soup. The Monterey jack cheese is DEFINITELY needed; cheddar is just too strong and any another mixed cheese (like in a bag has cheddar in it. All in all this soup was a winner, winner, chicken (or turkey dinner as Guy would say!!!

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This recipe was delicious! I could not wait til the next day to have another bowl!

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I love this recipe. Found it in food network magazine. I add extra spinach and always double the recipe. Don't be afraid of all the garlic! It is so yummy.

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This recipe is absolutely amazing. It isn't thick like traditional chili, but it is AMAZING. It's full of flavor. This recipe IS NOT from $10 Dinners, so don't expect it to be cheap. You don't HAVE to use smoked Paprika. I use one of of the roasted rotisserie chickens to make it easier. I don't know how people can say this has no flavor. My husband LOVES this chili and I make it every Sunday for game day. I also have no problems finding all of the ingredients in my grocery store, even the smoked paprika. This one is a win win win. To comment on the person ripping her about the garlic in the microwave - the recipe is called "QUICK roasted" garlic - Thanks Melissa. I love your show and all of your recipes.

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This turned out and tasted more like a vegetable soup than a chili; and it wasn't even that good of a soup. I love chili soup and this didn't even hit the radar.

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I have to admit, I am a "home certified" chili critic, and this was the best white chili I ever made. I used cornstarch to thicken it from soup stage, but otherwise extremely good. Thanks Melissa, this one is definitely in the recipe box!!!