White Bean Chicken Chili

Its me again…the foodie!!! This was absolutely fantastic. I chose it based on what I had handy in the house. I made it per the directions with just a couple of exceptions. I used fresh tomatoes since I had some that were very ripe and I did not have tomatillos , so I substituted with extra green chilis in their place. I used frozen sweet baby corn and Lastly, I added a bit of white pepper to the mix. Be sure to garnish with the sour cream, scallions , mexican cheeses and italian flat leaf parsley that gives it a fresh kick. its to die for!! Thank you all recipes…you never disappoint!!

Always amazing, thanks.

So good. I took a triple batch to a work party and was left with one small bowl to take home. It was safe to say that it was a crowd pleaser. The recipe is the best I have tried. Alterations were minimal, but I did use some 505 southwest green chili salsa because I only had one small can of green chilis, and no tomatillos. Some good green salsa can definitely make up for the little “verde” effect, I you aren’t stocked up. I baked some seasoned chicken breasts for the meat, and added the little bit of drippings from them to the broth as well.

This is a traditional recipe that I make for potlucks, I cook it in my InstaPot and cuts the time to make down to 20 mintues. The longer it sits in the refrigerator after the first day u eat it the better it is. The flavor’s marry together, it’s sooo delicious! When it’s done cooking before serving I squeeze a lime, to taste into my bowl then I add a few black olives and a sprinkling of cilantro and a handful of chips. I put the montrey jack cheese and cheddar into the soup when its done cooking the, Enjoy and Bon Apetite!

Delicious. I used a Tyson pack of chicken tenderloins – seasoned with salt and pepper and cooked on the stove top with a little vegetable oil. Then, shredded them up with a knife on a cutting board.

Delicious! I made this using a Costco rotisserie chicken, one cup of Del Real fresh green salsa and used frozen sweet corn. After sautéing the onions and garlic, I added the green chilis and tomatoes and used an immersion blender to puree (my kids don’t like tomato and onion chunks). I then added the salsa, beans, chicken and corn. Very thick and plenty of heat! Garnished with fresh cilantro and sour cream. Made “Grandmother’s Buttermilk Cornbread Muffins” from this site. Great combination of flavors!

Easy to prepare and delicious.

Great recipe. I made a couple of changes, I used fire roasted hatch chiles in place of the can of diced chiles. which gave it a little heat, and I replaced the canned tomatillos with fresh tomatillos.

This is a fantastic recipe for when you feel under the weather and you don’t have a lot of time/energy. I have made this with ground turkey as a replacement for the chicken and it’s just as good! If you don’t feel like dealing with chopping/dicing/shredding the chicken, you can most certainly warm up the ground turkey in a separate pan and toss it in there at the same time the recipe calls for the chicken.

Great white bean chicken chili SOUP. As others have commented, really needs tweeking to get it to a TRUE chili recipe. But it is not bland as is to many people. I would drain an additional can of beans and run them through a food processor or similar as a basic addition. We must remember that the recipes passed on here usually have the seasonings held back to a minimum level so there will not be any complainers “its overseasoned” – easier to tweek up adding more seasoning as you get near done, than to realize it is already seasoned way to strongly for your personal taste.

I didn’t have tomatillos but I used the rest of the ingredients, and we loved it! Instead of separate tomatoes and green chilies, I used diced tomatoes w/green chies (Rotel). I served the chili with rice for my family members who like it that way.

Very tasty! I left out the corn, added diced carrots, red bell pepper, diced jalapeno, salsa verde (as others mentioned, because I did not have any tomatillos), and added extra cumin, plus a dash of chili powder (not necessary). It was very spicy, so I put a dollup of plain yogurt from the farmer’s market on top. YUM! This is a very versatile recipe!

Very bland but also very sour. Not nearly enough seasonings and the amount of tomatillos is excessive. Thankfully, I had just made homemade chicken broth so I was able to remove around 1/2 of the sour broth and replace it with chicken broth to which I added way more seasonings/herbs than called for in the insipid recipe. It tasted better with the remediation but I’ll let the flavors bloom in the fridge overnight and see what else can be changed and/or added. I think it would have been tastier if a small can of verde enchilada sauce and stewed tomatoes were used rather than canned tomatillas and diced tomatoes.

Great recipe! I made a few minor changes. I substituted fresh Hatch fire roasted Chiles for the can of green Chiles. I used frozen corn as it was handy, and I replaced the canned tomatillos with fresh ones. Finally, I used Ro-Tel instead of the diced tomatoes.

Easy to make great change from beef… really good

I have to disagree with the “most helpful critical review”. I’ve been making this recipe for years, and it is a family favorite. I have made it many times exactly as it is written. No it’s not a chili or stew consistency–it’s more of a soup, but it’s so, so good. The only tweaks I’ve ever made is if I don’t have the can of tomatillos on hand, I use an extra can of Rotel. Also, the past couple of years I’ve grown my own Anaheim chili peppers. I roast or smoke and then freeze them for recipes like this. Feel free to doctor it, but it’s absolutely not necessary.

Great, healthy, gluten-free recipe! I used hot green salsa instead of tomatillos, extra cumin, frozen corn, and garbanzo beans. Will make it again.

Very tasty! I used reg diced tomatoes and half a jar salsa verde, per the other reviews. My family really liked it and thought was lighter then reg chili

Third time making this absolutely delicious recipe! It gets better each time. Last time served it for a dinner party with tortilla chips, guacamole, sour cream and cheeses. This time for live in family members (covid19 approved) only with homemade cornbread bowls. I took a picture, but it’s over 2MB ,so this app won’t accept it. I’ll try to get my phone savvy daughter to figure it out and then post pic. No matter how you serve this “comfort meal” it cannot disappoint. Thank you Thea!

Easy and delicious!

I have made this several times. My daughter made it some years ago and it was a hit with everyone and I enjoy it. If I am out of a ingredient I use what ever is close to what that ingredient I am missing is. It still comes out great.