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White Chicken Chili Stew Recipe

White Chicken Chili Stew

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on October 18, 2011

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    My wife made this last week when we had friends over to watch football. It turned out great! The only thing she did different was add extra chicken broth to make it a little more soupy. She served with Ina's jalapeño cheddar cornbread. Amazing combo!

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  • on May 02, 2011

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    Maybe it was just our chili powder or a good fresh jalepeno, but it was very spicy when I made it. All in all a decent thing but I was not impressed enough to add it into the rotation.

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  • on January 07, 2011

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    This recipe was very tasty! Especially with the avocado and cilantro topper. I didn't use the chipotle's since I couldnt find any in the grocery store, but I did use the chili powder and 2 whole jalepeno's and it wasn't spicy at all...just a little kick at the end, which tasted great. I like this recipe becuase it called for all familiar ingredients. My husband loved it, so it will be one that stays around!

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  • on October 11, 2010

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    It was good. Nothing extraodinary. I basically used this recipe as a foundation since my husband and I like all the ingredients. You can tweek this many ways and add or leave out whatever you'd prefer and it would still taste good. I used both Yucca and potatoes. I just adjusted the spice according to the amount of heart burn I wanted after reading the past reviews. I would recommend this recipe.

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  • on January 29, 2010

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    I thought this white chicken chili stew was great. I made for me and my husband and it makes a nice size pot, which got me out of cooking the dinner the next day. I used potatoes instead of yucca but followed the recipe exactly. It was quick, tasty and gave us a break from the same ol' chicken recipes.

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  • on January 26, 2010

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    Its a sin to have a closed mind. And the title says it all, CHILI STEW. This recipe is great and please leave a real review not an opinion.

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  • on January 24, 2010

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    I made this for my family on a cold windy winter day. I had just enough kick to keep you warm. I used potatoes and cut the broth down to 4 cups so it would be less soupy and more like chili. I also left out the carrots since I dont like cooked carrots. I topped it all with some store bought tortilla chips just for added crisp. I will definitely make this again.

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  • on January 20, 2010

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    It is a sin to put chicken in chili.

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  • on January 20, 2010

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    I made the recipe as is using only one pepper in adobo instead of 2. It WAS peppy but tasted great! Out here in the country I did not have yucca so I did use potatoes and I think that was beneficial in keeping the salt/heat under control. It made a perfect batch for us to have several meals. My husband said put it in the 'keep' box!!!

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  • on March 10, 2009

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    I made it just as the recipie stated except I stirred in some half and half at the end to soften the flavors and tone down the bite. It is more like a soup rather than a stew, but definitely something I'll make again and again.

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