White Bean Chicken Chili

From: foodgoblin

On Nov 14, 2009

I started with this recipe, doubled it, and tweaked it quite a bit. It was AWESOME. For starters, I picked up a precooked rotisserie chicken at the grocery store and pulled the meat of that. Instead of jalapeno, I used two cans of diced green chilies and opted for monterey jack instead of jalapeno jack. I simmered mine for at least 30 minutes once the beans were in, because I wanted the beans more tender. I might use a smaller white bean next time At the end I cooked in a couple cups of half and half to give it a creamier texture, flavor and appearance. Eveyone who ate it loved it and it was even better the next day.

From: Midwest Mama

On Nov 9, 2009

Really liked this chili — nice and spicy. The only substitutions were: -Extra Virgin Olive Oil instead of Vegetable Oil - Extra clove of garlic - Extra stalk of celery - Organic, low-sodium chicken broth Overall, it was a hit, and we'll have it again!

From: Gay Gilmore

On Dec 6, 2004

Made this for dinner tonight because we just happened to have everything on hand — thank the lord for Costco bags of frozen chicken breasts. The flavor is great — I knew it would be when I started measuring out the spices, I love when I fill a small dish. I topped with the cheese and a dollop of sour cream and chopped scallions. Will definitely make again — I'll have to, Troy ate almost all of this batch

From: RedHotBeads

On Oct 25, 2008

This is great. Here are the changes I made: one cup of broth instead of two (I wanted a slightly thicker soup), red pepper flakes instead of the jalapeno. I also threw this in the crock pot and it turned out GREAT. Thanks so much for posting it.