19 Reviews of White Bean Chicken Chili

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.

From: sunbutterfly80

On Mar 7, 2007

I LOVE this recipe!! The only change I made was using southwestern flavored grilled chicken breasts (packaged and precooked). This chili was so full of flavor and SOOOO good just as it is. THanks for the great recipe!!!

From: Ingy

On Feb 11, 2007

Wow, wow, wow this was good! I added some green tabasco for extra kick. So easy to make and the flavor is fantastic! I think I'll make this again next week! Thank you!

From: Chef #595975

On Sep 24, 2007

This is delicious. I added an additional can of beans, spinach and green beans. Tastes great and even better the next day.

From: Chef Beth

On Aug 6, 2006

This was WONDERFUL chili! I actually forgot to add the cilantro at the end, but it was still delicious. My 22 year old nephew is staying with me, and he couldn't stop raving about it. Thanks for a great new addition to my repetoire!

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: Ninna

On Jun 28, 2006

Thanks DiB's for a great dinner. I used red kidney beans, because that is what I had on hand. We didn't use the cheese either for dietary reasons but enjoyed it very much.

From: Melvin'sWifey

On Jan 22, 2008

I've been trying a lot of new chili recipes lately trying to find some good ones, and last night this really hit the spot!! DH had 2 helpings and there were barely any leftovers. I had no jalapenos on hand, so I added some ground red pepper for heat. I also added a can of red kidney beans for color and because we like beans. I forgot the cheese, but topped our bowls with a little sour cream and chopped green onion and this was very tasty. I love how it has plenty of liqid for dipping crusty bread or crackers. Thanks!

From: Chef #243078

On Dec 20, 2006

This was really good and very easy to make. I left out the jalapenos (personal taste), and also didn't use the cheese (cholesterol) but it was really good.