White Chili

“Very good, though the flavors didn’t really pop until we added liberal amounts of salt, pepper, and fresh-squeezed lemon juice at the table. I used dried beans and fresh corn and anaheim and jalapeno peppers rather than canned or frozen. Served with jack cheese, tortilla chips, and avocado slices.”

“Delicious and easy!Used a few of the suggestions from commenters: 2 c. of chicken broth instead of water, about 5 oz. of chilis and a can of mild Rotel. Otherwise, stuck to the recipe.”

“This was good, and the family enjoyed it, but I didn’t find it to be very exciting.Then again, I substituted a few ingredients.Frozen white corn and cumin seeds are two ingredients I’ve never seen in a grocery store.”

“This white chili is wonderful! My variations were: I added Sazon Goya seasoning, and I didn’t have lemon pepper seasoning so I used garlic pepper seasoning, and I added a cube of dried cilantro to the boiling water.”

“My family was skeptical about this recipe but soon changed their minds once they tried it.It is certainly a keeper.”

“Yummy chili! I pretty much followed original recipe except I had no lemon pepper so subbed some e-meril’s southwest seasoning and some Sazon Goya seasoning. I used 2 cups of corn total; it was just right.Thanks!”

“Great recipe. I did as suggested by others use chicken stock, added the Rotel tomatoes and three cans of the chilies. I added to the suggested white beans a can of black beans and one can red beans. I diced the chicken in small cubes as well. We used jalapeno jack, black olives and chopped cilantro as garnish with the crushed tortilla chips. The flavor is wonderful but the cilantro gives that extra pop. This is a definate keeper.”

“I made this New Years day for my family.We all really enjoyed it.We even had it the next day chips and cheese style.I tripled the recipe so that we would have left overs to freeze for a later time.I would definatly make this one again.It was a winner in my opinion!!Thank you.”

“I loved this chili!I kept getting requests for my chili but wanted something different so I thought I’d try this recipe and it was terrific!As others, I substituted chicken broth for the water and added a little more lime juice (not on purpose -lol) but it was great! I also served it with cilantro, crushed tortilla chips, and sour cream.I can’t wait to eat the leftovers!Thanks!”

“Oh this is good!The smell while it was cooking had everybody in the house asking when dinner would be ready.I used chicken broth instead of water and Navy beans in place of great northerns since that’s what my grocery store had. I think next time I’ll try Pepper Jack cheese for a little extra heat. This is going to become a regular meal around here.”

“This was very easy to make. I added an extra 1/2 teaspoon of fresh lime juice. I also followed the advice of others and used chicken broth. I used tortilla chips, cheese, fresh cilantro and sour cream as toppings. My family loved this and it was even better the next day!”

“We love this recipe. Instead of water I used chicken broth. We put the chili in a bowl with a small flour tortilla at the bottom. We had sour cream, cheese, black olives, fresh cilantro, and tortilla chips to add.The flavor was amazing. Not a big fan of corn so we left it out.Family has asked for it again and again.”

“I thought this recipe was amazing.My boyfriend had just gone to a chili cook-off the day before and he still thought this was great.The only thing I will do differently next time (and this has nothing to do with the recipe) is to be sure to chop the chicken up smaller.I am by no means a great cook and I was still able to make this recipe and have it taste great.Thanks!”

“This is the best chili ever.I doubled the recipe and used chicken broth instead of water.I took the others advise and usedone less cup of liquid.I used 4 7 oz cans of ortega chilis and only9 oz of the white corn. I did not double the chicken either. I put the tortilla chips at the bottom and sprinkled chopped cilantro and peper jack cheese on top. My family wants it again asap!”

“I thought this recipe had a great base, but I like my chili a little thicker.I added one can of cream of chicken soup, and one can of cream of mushroom soup & thought it tasted great.”

“VERY Yummy… very close to what we call Chicken Tortilla Soup, I think we should have let the water evaporate a little more, but the chips and cheese helped thicken it up… next time we might sub out the green chilies for a can of Rotel just because we are big tomato fans, but really, it was GREAT as-is! Even the kiddos liked it.”

“I had read recipes for White Chili but they just never appealed.Who could improve on the real beefy deal?But I am now eating a lot of chicken in search of a reduced cholesterol.This recipe is flavorful, perfect for this first, slightly nippy day this fall.Serving it on top of (baked) tortilla chips with even just a very modest amount of monterrey jack cheese was tasty and satisfying.(The recipe as written is 7 gms of fat per serving.)This will be made again and again.I thought what amounts to 2 tsp of cumin might be too much of a good thing.Delicious, multi-layered flavoring.I just used one can of white corn and it was all just great.”

“Fixed this when we had friends over for dinner and everyone gave it rave reviews.I only put in 1 1/2 cups of corn and left everything else the same.I will be fixing this one again! Thanks for a great recipe.”

“I thought this recipe had way, way too much corn in it.But I like the tortilla chips at the bottom.It was not at all difficult to make.In fact, I’d make it again but cut the corn in half. “

“Recipe is great “as-is” for most folks, but I like it hot. I added fresh roasted peppers (Poblano, New Mexico and Mirasol) to the mix instead of the canned chiles, and omitted the corn. We ate it with wheat crackers instead of corn chips, and I should have fixed more! “