White Chicken Chili

Total Time:
55 min
Prep:
20 min
Cook:
35 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 (14.5-ounce) cans white beans
  • 1 tablespoon canola oil
  • 1 medium jalapeno pepper, minced
  • 2 medium poblano peppers, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ancho chili powder
  • 4 cups low-sodium chicken broth
  • 2 limes, juiced, plus lime wedges, for serving
  • 1 rotisserie chicken, skin removed and meat shredded
  • 1/4 cup chopped cilantro leaves
  • Sour cream, for topping
  • Tortilla chips, coarsely crushed, for topping
Directions
Watch how to make this recipe

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.

Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.

After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.


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4.8 176
Other than a bit of labor of chopping (THANK YOU VERY MUCH FOOD PROCESSOR) this recipe is DY-NO-MITE!! My hubby loves a bit of kick (me, not so much) and he is definitely a soups, stews and chili kinda guy...this is just up his alley! Abit of tweaks, used rotisserie and a couple of previous smoked roasted chicken quarters, added only 1 poblano, and used chipotle chili powder and THE REST MY FRIEND IS HISTORY!! THIS ONES A KEEPER ;-) item not reviewed by moderator and published
I made this recipe yesterday as written and it is the best white chicken chili I've made yet. <div>Delicious!!</div> item not reviewed by moderator and published
I must be one of the few who didn't really care for this recipe. I agree it was more soup-like than chili. I even mashed the beans as the recipe said to do and still had to thicken it with some cornstarch. I added a couple things to the chili as I thought the flavor just fell short and it seemed to be lacking in something. I added a can of diced tomatoes with green chilies and a packet of McCormick white bean chicken chili mix which added more flavor and thickened it. Overall it was just okay for us. item not reviewed by moderator and published
Amazing. The only thing I did differently is 1 poblano pepper instead of two. The recipe is so easy. I am amazed something this wonderful was this easy. item not reviewed by moderator and published
This was excellent! I just played with the seasoning adding a little more heat, because we like it that way. But we will definitely be making this again. item not reviewed by moderator and published
This was DELICIOUS!! Only thing that would have made it better is a can of white corn. Took this over to my daughter's house to share for dinner and it was a big hit. item not reviewed by moderator and published
I will make this again. item not reviewed by moderator and published
Very delicious! item not reviewed by moderator and published
tasty, nice and easy item not reviewed by moderator and published
My husband loves this recipe. Dies anyone know if the nutritional facts are listed somewhere on this website? item not reviewed by moderator and published
This was so easy and delicious. Followed recipe exactly as written and really pleased with the consistency, texture and taste. I did not use a rotisserie chicken - just used frozen breast tenderloins from Costco seasoned with S&amp;P. Really delicious! item not reviewed by moderator and published
Blah! item not reviewed by moderator and published
Let me preface this by saying I don't like chili because of the ground beef or chicken. This was amazing ! I roasted chicken thighs (just my preference don't care for shredded up dry white meat) and cut into chucks. I did add the white corn as some suggested. You only really need one can of chicken stock , which is almost 2 cups. The taste and the texture was perfect. item not reviewed by moderator and published
This hit the spot on a cold winter's night. Delicious. item not reviewed by moderator and published
I made this for a church pot luck and it was a hit especially since it was a cold night in January. My husband and I have really enjoyed the left overs since I doubled the recipe. I couple of notes... I added 2 Tbs of Four Pepper dip mix (Tastefully Simple) because my jalapenos were quite mild. This kicked it up just enough to have zip without being "spicey". Next time I make this, and there will be a next time soon, I'll puree one can of beans to thicken up the chili. It did thicken up a bit after the first day. This would be a great make the day before dish for pot luck, tailgate party or just a cold winter's week night. It is a super easy recipe and I loved the rotisserie chicken in it as it was so tender and not stringy. item not reviewed by moderator and published
Excellent!!! My husband requested I make this soup not once, but 3x during our Christmas celebrations with different sides of our family. I stretched the soup to feed about 10 people, so I used 5 cans of beans (2 mashed, 3 unmashed), 2 tbsp Cumin, No jalapeno, 2 tbsp Mexican chili powder, 2 large shredded chicken breasts, and the rest to taste. item not reviewed by moderator and published
This came out more like a soup, unlike the thicker chicken chili I have had. I ended up having to add a corn starch slurry, but next time I will add a couple of tblsp. of flour to the peppers/onion before adding the chicken stock. I only used half of the jalapeno, one and a half poblanos, and regular chili powder, because my guy is not a fan of spicy foods, but that was a mistake, because it had no spice to it, and my guy said it "needed some spice". Next time I will definitely put all of the spice in. I did add corn and mushrooms. Next time I will chunk the chicken, rather than shred it, as it kind of dissipated in the chili. It would have made 5 stars, but the soupiness was a turn off. item not reviewed by moderator and published
Whole family LOVED! Used diced chicken breast instead. Will be saved and passed on to kids as they have their families. item not reviewed by moderator and published
I made a stock with leftover turkey, shredded the leftover turkey instead of chicken, This came out AMAZING! I also added a beer and frozen sweet white corn. I garnished with avocado along with sour cream. Thank for this one! for sure a keeper!!! item not reviewed by moderator and published
Huge hit...even with the kids! Super easy and super flavorful!!! item not reviewed by moderator and published
Tasty, but much too thin. Will thicken next time, as others suggested, and maybe use another can of beans. Used regular chili powder, but will get ancho - not enough kick (and we're not really spicy food fans!). Left the cilantro out (don't like). Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/white-chicken-chili-recipe.html?oc=linkback? What do you think? item not reviewed by moderator and published
A huge hit!! We made it for a Halloween party and EVERYONE asked for the recipe. This soup is better made early so the flavors have time to blend. I doubled it and added crushed red pepper to make it spicier. amazing. I will be making this all winter for sure. item not reviewed by moderator and published
Amazing! Used 3 cans of beans and added more chicken stock as it thickened, but all else the same. item not reviewed by moderator and published
This recipe was exactly what I was looking for. Easy chicken chili with a rotisserie chicken as the base. Fast and just delicious. We like heat, but not too much, so the only changes I made was to use just one poblano and omit the jalapeño (I only like them in salsa). It was perfect for us, just a kick and then all those other flavors we love. item not reviewed by moderator and published
I loved this recipe. I did, however, change it slightly to make it even easier. Instead of the jalapeno and poblanos, I used a small can of diced green chilis. I also cut the whole recipe in half because I was cooking for just 2 people. Served it with sour cream, tortilla chips, avocado, and extra cilantro on top. It was delicious. item not reviewed by moderator and published
I have tried several "white chicken chili" recipes, this is the best one yet. I followed the recipe for the most part. I did add a little more cumin (personal taste) and used regular chili powder (that's what I had on hand)...I also added a can of corn (my husband's request). I chopped up some leftover boiled chicken. It was perfect! My husband "mmmmmmm'd" with satisfaction through the whole meal. Super recipe! item not reviewed by moderator and published
My son and husband gave it a thumbs up, and they usually are very picky! I used a medium onion instead of large, chopped small, and only one poblano pepper and one jalapeño. It was still plenty warm, actually just perfect. I also added another can of beans as someone else had here, keeping half mashed and half whole. My chicken was all breasts, as I had 5 large breasts that were slightly freezer burnt and the advice was to put them in a spicy dish. You couldn't tell at all, and it was delicious. I thought it was too much chicken, but it turned out great. Served with a little cheddar cheese, a dollop of sour cream, and corn chips on the side. item not reviewed by moderator and published
I was so excited for how this would come out, but the "1large onion" was way too large. Not sure what onions everyone is buying, but I bought what I thought was a pretty normal sized white onion. It still tastes really good, just onion overload! item not reviewed by moderator and published
Made this last night for dinner, hubby love love loved it! Will definitely make it again!!! item not reviewed by moderator and published
This chili recipe is GREAT!!!!! Like several other reviews I also won a chili contest at work with this recipe! And have to add it was the first time I have ever made chili in my life. Co-workers didn't believe me but it's true. LOL!!!! Stayed true to the recipe other than an additional can of beans (ratio of mashed to whole was still 50/50), small package of frozen corn at the end, and guacamole to put on top of serving. Kept 'heat' on the milder side regarding the peppers as that is how I like it. Could see how the 'heat' lovers could really kick it up. Truly YUMMY...will no doubt make it again and again. Thank U Gina and Pat. item not reviewed by moderator and published
This chili is fantastic. Healthy, tasty, and relatively easy. YUM! There are many recipes that are similar but this one gets it "just right." Mmmmmm cannot wait to make it again this weekend. item not reviewed by moderator and published
Excellent. The only thing I didn't have was ground coriander so I crushed a few coriander seeds but I'm uncertain how much of an impact it made. Wouldn't change a thing. item not reviewed by moderator and published
Terrific. I only used 1 lime, but other than that, followed the recipe. I will double next time so we have some leftovers! item not reviewed by moderator and published
Had been looking for a flavorful white chicken chili recipe for a while and this is certainly the one! I must have gotten hold of some hot little poblano peppers, however, as my batch had some heat to it, but the sour cream helped with it. I might be more careful next time with the peppers, but certainly wouldn't change a thing in this recipe. The flavors and thickness, in my opinion, were perfect. LOVED it! Thanks so much : ) item not reviewed by moderator and published
Delicious! I could not find poblano chili so I used pasilla chili. Chili turned out wonderful! I fried up some tortilla strips, mixed avocado with cilantro and sour cream to top the chili. Not a fan of canned beans so I boiled my beans. I will definetly try this again! item not reviewed by moderator and published
spicy! instead of chopping up the poblanos, after i roasted and peeled them, i blended them into the stock with an immersion blender... made a cool green sauce! also i left the beans whole. served w/ some shredded cheddar, greek yogurt, and homemade whoel wheat tortilla chips....DELISH! item not reviewed by moderator and published
Thank you, Neelys, for putting forth a solid recipe. My family loved it!! Best of all I made it on a Monday night! Given our busy schedules, it was amazing for me to create this after work in such a short time. All that to say, I followed the recipe exactly with one exception, I garnished my bowl with avocado. YUM!! Thank you for making my family so happy! item not reviewed by moderator and published
This was the best chili I have ever tasted! I doubled the recipe, added a bag of frozen white corn toward the end of cooking time, entered it in a chili cook off and won first prize! My "tasters" loved the heat and the crispiness of the corn. Thank you for such a great recipe! item not reviewed by moderator and published
Delicious flavor but I would have only used 1 lime. Two limes overpowers the other flavors. I also would add another can of beans. item not reviewed by moderator and published
I've had this recipe requested from me by 5 different people in 5 different settings who have all gone on to make it. Yum! item not reviewed by moderator and published
I have never tasted a more flavorful white chicken chili recipe!!! OMG! I finally found the keeper recipe!!! There were two things I changed (based on the other reviews). First, I only used one lime--it was perfect. Initially, I thought one was even too much, but the flavors really come together after a while, and letting it sit overnight is even better. The second change was that I used canned jalapenos (about 3 Tablespoons) because that's what I had on hand--I didn't want to make a special trip to the store. THANK YOU, NEELYS, for such an easy and flavorful recipe!!!! item not reviewed by moderator and published
Delicious! I didn't have a rotisserie chicken, so I browned some chicken tenders. I used 3 cans of white beans, but pureed one to help thicken it. I also added a flour and water slurry, but it still wasn't thick enough. I then added 1 T cornstarch mixed with a little water and simmered a bit. This did thicken it, but it still wasn't quite as thick as I would have liked. item not reviewed by moderator and published
If I want my grown kids to come over for dinner, all I have to say is that I am making the Neeley's while bean chili. Then they just want to know what time we are eating. The lime and cilantro really brighten the taste. Love it! item not reviewed by moderator and published
This was delicious! I made a few modifications. I added a finely chopped red bell pepper and sauteed with the onions. I didn't have poblanos, so I used canned chipotles in adobo. Chopped 2-3 of them and poured in a couple Tbs of the rich smoky adobo. Also added a small can of chopped green chiles. I used about 50% more of the ground spices, and added cayenne for more heat. Rotisserie chicken is too salty for me so I browned chicken thighs and shredded them (probably why I needed more spices.) Great suggestion on mashing half the beans -- well worth the effort. I added 2-3 Tbs masa (corn flour, not meal) to thicken it to chili consistency, but you could use flour or cornstarch slurry. Added a half can of beer. Served with crumbled tortilla chips on top, grated sharp cheddar, sliced green onion, cilantro, limes and Sriracha. SO DELICIOUS! Served 3 with a bit left over for freezer. It came together nice and quickly and then walked away while it simmered for a half hour or so. item not reviewed by moderator and published
This is a great recipe....I added a can of diced tomatoes with the chiles to mine...Yummy! item not reviewed by moderator and published
Really great flavor. I made a little slurry with 1 tbsp flour and 1 tbsp of the chicken broth to thicken and added one more can of beans for more substance. Not too spicy, but a definite kick. Will make again and again. item not reviewed by moderator and published
I added fresh chopped red pepper and didn't mash the beans. I also grated some of the lime zest into the chili. I have access to Mexican grocery stores so bought Mexican fresh crema instead of sour cream it was incredible!!! Great recipe! item not reviewed by moderator and published
Amazing! I also used three cans of white beans, mashing one for thickness. item not reviewed by moderator and published
Made this for my Fam last night an OMG they loved it! didn't change a thing and the Lime gave it a very nice touch. Its a keeper and next time will need to double the batch. Neely's you rock! item not reviewed by moderator and published
Fabulous recipe! I roasted the peppers under the broiler instead of sautéing for a warmer flavor. item not reviewed by moderator and published
Totally awesome. I substituted red bell, and yellow/orange little sweet peppers, added 1/4 tsp of white pepper, threw in some chopped baby spinach with the cilantro, and a can of whole kernel corn to round this recipe out and really make a robust and hearty meal out of it. I imagine it would also be good with, perhaps, black beans and potatoes instead of white beans. And next time I might throw the peppers, corn and chicken under the broiler for a bit to add a bit of grilled flavor. item not reviewed by moderator and published
Add flour to thicken, otherwise this doesn't have that chili/chowder consistency, more like a soup without the thickener. I made this in a crockpot and added the cilantro, lime and some frozen corn at the end before serving. The last minute additions gave this nearly perfect dish a fresh, crisp pop. item not reviewed by moderator and published
Really loved this recipe. I used jalapeño, poblano and Anaheim peppers. Also added one beer, topped with diced avocado but that's it for modifications. This is a keeper! item not reviewed by moderator and published
Shi is ridiculous. Dont mash the beans and add some avocado. Great. item not reviewed by moderator and published
Like many before me on this page, I took this dish to a chili cook off -- AND WON! It&amp;#39;s rare that a white chicken chili beats out all the beef and sausage chilis, but this one won hands down by a group vote. It&amp;#39;s definitely the lime and cilantro that gives it that &amp;#34;edge.&amp;#34; I cut out the pablano and added diced green chilis instead. I also add a chopped red pepper. Other than that, followed the directions and won a trophy. ; item not reviewed by moderator and published
Wow! Yummy! - I decided to throw everything in the blender - except the chicken. In the end - it was a little thin - but I had used extra stock just to use it up - so I added a couple tablespoons of flour &amp; it thickened - then added the chicken, a sharp white cheddar, and cilantro - it was great &amp; I can&amp;#39;t wait to make it again! This would be a great dish for company - and can be made ahead. item not reviewed by moderator and published
Fantastic!! I just added another can of white beans to the blender and put into the mixture and I deleted the chicken (Vegetarian that other than that... I wouldn&amp;#39;t change a thing! I even sent this out to family members! item not reviewed by moderator and published
It is the most amazing chili recipe I&amp;#39;ve ever tried. Will never go back to tomato based chili. item not reviewed by moderator and published
As written, 4.5; 5 with modifications. Entered at chili contest with 27 entries and won 1st place! Made it 1st time as written and too much acid from lime and not creamy enough. Made it second time (winning contest and added a can of corn and pinto beans for color. Used some white corn too (made a large amt to fill roaster pan. Added heavy whipping cream and parmesan. Very little salt and slowly added lime juice to taste. Love the cumin and cilantro! No need for sour cream with heavy whipping cream. Thanks Neelys for a fabulous recipe!!! item not reviewed by moderator and published
Entered a chili contest today...10 entries and I won! This recipe was so tasty my 13 year old was hoping nobody liked it so we could bring it all back home with us. I did add two cans of white corn at the end for extra texture, other than that followed recipe to the T. Thanks so much!!!! item not reviewed by moderator and published
I loved this recipe. I made it for my birthday party. Twenty people were there and twenty people raved about it! item not reviewed by moderator and published
Delicious - even better than I expected. I added a can of (drained and rinsed hominy in with the second can of beans, plus more chicken because my boys like meat. : This one is a definite keeper!!! item not reviewed by moderator and published
I made this tonight for the first time and am thrilled with the outcome. The Neely's rock once again. Their seasoning is right on. I have made other white chilis in the past but this is the best I have made. I followed the recipe exactly and the flavor was terrific. I bet that it will taste better the second day! item not reviewed by moderator and published
Very good and easy to fix. I added some diced avocado to top when serving. Had all the ingredients on hand except for fresh peppers, I added some home canned chilies that I had and it tasted great. item not reviewed by moderator and published
This recipe was really good. My family and friends were raving over this recipe. I added fresh green and red peppers, and tomatoes to the vegetables. I will definitely keep this in the rotation for family meals. item not reviewed by moderator and published
Family loved it, but you do need to follow some of the other recommendations to really make this over the top. Added a third can of beans and also decided to add a diced red bell pepper and 2 tsp of cayenne pepper. At the end I also decided to add another cup of chicken broth as it was just to much like a thick stew. item not reviewed by moderator and published
This was great! Couldn't find ancho chili powder so I just used regular chili power. Made this for my family including grandparents and everyone loved it. Definitely top it with some sour cream. Has Mexican flavors that make it different from other chilis.. Kind of tasted like an enchilada in a bowl. Mine turned out pretty thick- could be served at a party with chips for dipping. Yummy! item not reviewed by moderator and published
So yummy! Made some substitutions and additions: only had one lime so I added a lemon, just used jalapeños, didn't have any ground coriander so I added dried coriander leaf, didn't have sour cream so I added grated cheddar on top, I added spinach, spanish paprika (for some smokiness and a red pepper. So simple and it didn't take as long as other chilis. Don't skimp on the cilantro, it brings out a lot of the lime flavor. Will definitely make this again, the spinach is really tasty with this chili. item not reviewed by moderator and published
This is SO delicious. I made it exactly as above and ate it for lunch and dinner until it was gone. Husband was sick that week and couldn't eat, teen son loved it..so I'm making it again today. California winter (79 degrees today. I don't care....this chili is so good, it can be eaten any time of the year...and the best part...high protein, low fat (I use FF sour cream, very filling and satisfying. item not reviewed by moderator and published
Excellent! Cumin makes the flavor so much better, I would omit it. Family loved it, this recipe will be a fall/winter staple. Great for potlucks also. item not reviewed by moderator and published
Thank you for this recipe! We absolutely love it! My husband is a hunter so I made this with pheasant and it was excellent! item not reviewed by moderator and published
This recipe was great, will definitely make again. item not reviewed by moderator and published
Loved it! I'm sure it would be delicious just as is, but I added a few things and think it was the best white chicken chili I've ever made! My husband does not like anything but white meat chicken, so instead of the rotisserie chicken, I used chicken tenders that I cooked and cubed. I also roasted the poblano peppers, added a pinch of white pepper and cayenne, splash of white wine and topped the chili just before serving with sharp white cheddar cheese. I will be making this again soon! Thanks Neely's! We love you! item not reviewed by moderator and published
This dish was delicious. I definitely will be making this again soon. item not reviewed by moderator and published
Wonderful on a cold November night with Jalapeno cornbread! item not reviewed by moderator and published
Really great recipe.... keeper for sure. I even forgot the cilantro and coriander and it was still great! item not reviewed by moderator and published
Outstanding recipe. Brightness of cumin, citrus of coriander and cooked cilantro. We added corn just for even more texture. We will be cooking this all Winter long! Thanks, Neelys! item not reviewed by moderator and published
I love the simplicity of the recipe- I omitted the limes but otherwise is great! item not reviewed by moderator and published
This recipe was fantastic!! I used this recipe to participate in a chili cookoff at work. I didn't win but I got rave reviews about my chili and I took home an empty bowl. I made one small adjustment. I grilled my chicken and roasted the peppers on the grill. It was a little more time consuming but the flavors were out of this world... LOVED IT!!! I will be cooking this again. item not reviewed by moderator and published
Have made this several times....it's fabulous! item not reviewed by moderator and published
I made this for a small group of us when we went to the beach. It was perfect! Rave reviews! Toasting the spices as well as the addition of the poblanos is what really makes this stand out. Thanks, Neelys! You ROCK! item not reviewed by moderator and published
Great recipe! This was my 2nd time making this and I made a few changes based off of the first batch. 1- I cut back on the lime just a little, the lime taste was too strong for me. 2- I added more chili powder, cumin, and coriander. 3- added a cornstarch/water mixture to thicken it up a little and I also added an extra can of mashed beans. The thickness was perfect! Top this soup off with homemade tortilla strips,jack cheese, sour cream, and avocado. Yum! item not reviewed by moderator and published
This recipe is awesome! It is super quick and easy with the store-bought chicken. We also love the cilantro and limes- it gives it such awesome flavor! We overdo the cilantro a bit, and it is SO good. This recipe is a staple at my house. item not reviewed by moderator and published
This was really good. I've never had white chicken chili before, so I wasn't expecting it to be more like soup than stew. I added a couple of tsp of flour to thicken it up a bit more (being a Texan and all and added some additional cumin, chili powder and coriander. I made some fresh baked cornbread to go with it. The ancho chili powder was amazing with this, it's been my favorite for a long time. Finally, I didn't have a rotisserie chicken (also I don't have enough time to cook things twice and I'll never buy a store bought rotisserie anyway so I just cubed up some chicken breasts and threw that in. YUM! I had no idea how good this would be. This is a definite keeper. item not reviewed by moderator and published
Fabulous chicken chili recipe! My husband said it was "the best thing he has every eaten in his entire life!" I only substituted garden salsa pepper for the jalapeno, green chilis for the poblano, and cooked 2 chicken breast in the chili then shredded. I also used 2 tomatillos. I will make this at least monthly from now on! item not reviewed by moderator and published
Excellent chili! Also easy to make a batch that’s vegetarian! First, modifications I made to the recipe for the whole family: 1 can cannelloni &amp; 1 can small white beans mashed, then 1 can small white beans whole for the last 5-10 min of cooking. I also used good Mexican chili powder (2 tsp instead of ancho. To make part or all vegetarian: cook the base of the recipe (up to where you toast the spices and add the lime juice. If making 2 separate batches, maybe 1 1/2 or double the ingredients up to this point (or halve remaining ingredients. Pull out the amount of veggie mixture for the vegetarian batch. Use vegetable broth instead and add the mashed beans. While everything simmers, crumble up some extra firm tofu and cook until crispy in 1T of olive oil (10 mins or so, add grated carrots and cook until soft. In last 10 mins of cooking, add some canned small white beans and black beans along with the tofu and carrots. I thought it tasted just as good! item not reviewed by moderator and published
This recipe was delicious and the seasoning was just right! We added 2/3 cup of red lentils(dry measure for fiber and protein to make this an even more nutritious recipe. We also garnished with cubed avocado. We will definitely make it again!! item not reviewed by moderator and published
This chili is outstanding and so simple to make! My search is over for the best white chicken chili! item not reviewed by moderator and published
Excellent - I am hooked on this recipe. It's spicy, tangy and flavorful. I use just one lime and it's perfect! item not reviewed by moderator and published
Super yum! Love it. Add an extra can of smashed white beans if you like your chili thicker like my family does. Next time I might add a can of white corn too. This will become a fall and winter regular in our house. item not reviewed by moderator and published
I made this once on a whim because I had some extra homemade chicken stock leftover from a previous night's meal of store-bought rotisserie chicken. Since then, it has become a staple item in my recipe box and is requested at every family gathering, work function, pot-luck, or any other kind of soiree I attend. It's super simple to make and is a great alternative to heavy, red-meat based chili's. Perfect for all the cold winter nights we have here in the Northeast! item not reviewed by moderator and published
Easy and tasted great! Will definitely make this again! item not reviewed by moderator and published
I simply love it but I had to make it kiddie friendly without the spicy peppers so I used sweet bell peppers instead. I ate two bowls of it and called my family out of town to share with them. I also have your cook book and I simply love the recipes you give. Awesome chili and I'm not going back to beef or turkey. This one is it for me &lt;3 item not reviewed by moderator and published
My whole family loves this recipe! Best chicken chili EVER!! item not reviewed by moderator and published
I made this for my 13 year old step-son. We loved it! It's easy and delicious. Definitely a keeper. item not reviewed by moderator and published
I loved this dish! I made it for my niece and the rest of my family, but the two of us finished it off before we could share it. I decided it was too hot for my young boys, so next time I will not put as much jalapenos in it. However, the sour cream decreases the heat in the dish. I did not have ancho chili powder so I used just chili powder. I went to Super Walmart to purchase the expensive cumin and coriander. It was a little reasonable there. Now I'm looking for recipes to use these pricey seasonings for. Loved using the tortilla chips too. Awesome dish!!! Very tasty!!! item not reviewed by moderator and published
Awesome...Very spicey item not reviewed by moderator and published
Love this recipe - very healthy and filling. I made mini cornbread-cheddar muffins with jalapeno slices on top - makes a very fun (and tasty garnish. Next time, I will add more beans for thickness and use less lime juice. item not reviewed by moderator and published
Awesome recipe! I always watched the Neely's, but this was the first recipe I actually tried. I love the kick of lime! Also, a very easy recipe. item not reviewed by moderator and published
Another great recipe! My hubby has been talking about how he'd like some white chicken chili, ever since the food service at his office made some. I've always made the traditional chili con carne, so I had to check out a few recipes for white chicken chili. I also had a challenge because while I love heat, my hubby likes dishes much milder, and I knew I would have to tweak the recipe to be ok for both of our palettes! I used about 2 tbsp of chopped jalepenos, and omitted the poblano peppers. Due to the large amount of sodium that is typically in rotisserie chicken, I didn't use any salt, either. I just had a bowl with some tortilla chips and boy was it yummy!! I'll be making a double batch next time! item not reviewed by moderator and published
i usually assume that pro chefs use organic or farmers market produce-which is usually smaller. store bought regular onions are huge compared to the organic or locally grown variety. item not reviewed by moderator and published
Thanks for the comment. How long did you cook the frozen corn? item not reviewed by moderator and published
With all the peppers in this recipe, is it spicy? item not reviewed by moderator and published
Not at all, just wonderful flavor. item not reviewed by moderator and published
Cathy, if you asked that question, you might find it too hot as is. If you want some heat, try one poblano. Or, another reviewer suggested subbing in some canned chilies. Might be an easy way for you to try it out. The rest of the spices are aromatic instead of hot. item not reviewed by moderator and published
Catlington - How long did you cook the corn for? How big was the bag of corn? Thanks! item not reviewed by moderator and published
How can you get it to save to receipe box so you CAN save it. item not reviewed by moderator and published

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