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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

Showing 31-40 of 43

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  • on November 10, 2006

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    I was skeptical when reading the recipe, but it was delicious. I made it for my foody friend and she thought it was the best chili ever and shared the recipe with everyone.

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  • on October 11, 2006

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    I wanted to try this recipe for a chili cookoff. I agree with other reviewers that it needs more chicken and fewer beans. The flavor is good, but I added some salt. This recipe filled up my 5 quart crock pot, so I'm not sure which 8 people this would feed, I think it'll feed more like 12-15 hungry people. Here's how I tweaked it to my satisfaction: I used 3 boxes of chicken broth (6 cups instead of the water and chicken base. I mashed some of the beans, found it still too thick, then added an envelope of 4 cheese instant mashed potatoes. I tend to like chili thick enough to eat with a fork, so let that be a point of comparison.
    I used 5 pounds of chicken thighs instead of chicken breast. It's worth a try as the base flavor is pretty good. If you're comfortable individulizing a recipe to taste and aren't a slave to what's written, you'll be successful. I'll make it again.

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  • on April 24, 2006

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    I thought this was going to be really good. I read the reviews before making it, and since it sounded like it was not thick enough, I followed somebody's suggestion of blending about 1/3 of the beans. It was a nice consistency that way, but this recipe is way to 'beany'. We loved the 'heat', but the spiciness was overshadowed by the bean flavor... kinda like spicy frijoles. It made a HUGE pot, and my husband wouldn't eat it more than once, so I ended up throwing a lot out. If I was to try this again, I would cut the beans in half and double the chicken... and probably half the recipe over all (unless you are feeding a lot of people that might make it a good chili.

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  • on February 26, 2006

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    Really loved this one. The seasonings are perfect and the liquid in the dish is so good. When I do it again I will half the amount of beans and double the amount of chicken. Also, I used boneless, skinless thighs. They just got more tender over time.

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  • on January 27, 2006

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    Great recipe!!!!!!
    So tasty and easy!

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  • on January 22, 2006

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    This is a great soup. I did make a few simple modifications: fresh Anaheim chili and jalapenos for the canned ones, skipped the added cream (only because I didn't have any, used chicken stock in place of water, and added a large bunch of chopped cilantro at the end. I used a potato masher at the end to mash up some of the beans to give it a thicker texture, too. My husband loved it - it's spicy without being obnoxious. Like the others said, it has a nice slow burn from the chipotles.

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  • on January 21, 2006

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    This chili does take some time to prepare, but it is well worth it. It has a mild bite. I do suggest that the chipotle in adobo is chopped very fine or you'll get a big kick! It freezes very well also.

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  • on January 11, 2006

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    I served this next to my Pork No Bean chili and Beef Black Bean chili at a party and everyone loved this chili the best. It's got a great smoky hot flavor. Make sure to soak and cook the beans until tender. I think next time I will take at least a third of the beans and throw in a blender to make it thicker but less beany.

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  • on November 07, 2005

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    I made the recipe (doubled for a chili cookoff for charity at my daughters company and took 3rd place in the non-traditional catagory. I did change the white beans to cannellini beans for a creamer flavor and increased the Chipotle Peppers to bump up the heat. I will make this recipe again for my family. We all loved it.

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  • on September 06, 2005

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    My friends love this recipe. They ask me for it all the time. You've got to like it spicey hot, but if you do, you'll love it too!

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