White Chicken Chili

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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!

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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.

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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.

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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!

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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 & 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!

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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!!

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This chili is outstanding and so simple to make! My search is over for the best white chicken chili!

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Excellent - I am hooked on this recipe. It's spicy, tangy and flavorful. I use just one lime and it's perfect!

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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.

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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!