White Chicken Chili

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This recipe was great, will definitely make again.

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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!

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This dish was delicious. I definitely will be making this again soon.

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Wonderful on a cold November night with Jalapeno cornbread!

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Really great recipe.... keeper for sure. I even forgot the cilantro and coriander and it was still great!

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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!

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I love the simplicity of the recipe- I omitted the limes but otherwise is great!

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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.

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Have made this several times....it's fabulous!

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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!