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I got this wonderful recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. Plus, it's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. —Laura Brewer, Lafayette, Indiana
This recipe is:
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Nutritional Analysis: 1 cup equals 334 calories, 16 g fat (8 g saturated fat), 81 mg cholesterol, 1,045 mg sodium, 24 g carbohydrate, 7 g fiber, 22 g protein.
Originally published as Creamy White Chili in Taste of Home February/March 2001, p25
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Apr. 18, 2013 by Shoes58
will do this again--except next time I will use more beans. very tasty. just a trifle thin for us. mushrooms sound like a good idea too.
Reviewed on Apr. 17, 2013 by mmiracola
So delicious! The only thing I changed, was I added a can of corn and I only used 1 can of green chilies.
Reviewed on Apr. 07, 2013 by 2oodles
Very good, simple & quick white chili recipe. I added 1/2 tsp of cinnamon.
Reviewed on Mar. 12, 2013 by georgiegirl33615
My husband and I love this. Instead of cayenne and green chilis, I use a can of Rotel. It comes out great.
Reviewed on Mar. 08, 2013 by J-Fischer
I made it for our staff lunch. It was really good. Thanks for the recipe.
Reviewed on Mar. 02, 2013 by Michele.Hester
This one was a hit with all the family. I used evaporated milk, instead of heavy cream and didn't add sour cream during cooking. Everyone added their own sour cream at the table.
Reviewed on Feb. 22, 2013 by dozer77
This is my first time to make a white chili. This is wonderful. It is so easy to make. I used an already roasted chicken from the deli and also added a can of mushrooms. Everything else I kept the same.I made some Honey Beer Bread to go with it.. What and awesome dinner.. The wine was good too.
Reviewed on Feb. 20, 2013 by CaseyPrince
This was definitely a hit. I didn't use the Heavy cream at all, I only used the sour cream, and I added a can of mushrooms. Also, I have to wonder if it is coming out different for people that live in different places. I live in Southern New Mexico, we are in the desert and elevated like 3500 ft. It wasn't thin for me, nice and creamy and DE-LISH!!
Reviewed on Feb. 18, 2013 by parksville
We were disappointed after all of the great reviews for this recipe. The only changes made were to add 1 tsp minced garlic and use 33% less sodium chicken broth. This was just okay for us. Perhaps we prefer beef chili instead!
Reviewed on Feb. 12, 2013 by christycincy
There's another White Chicken Chili from Taste of Home that I usually make that is done in the crockpot and starts with a jar of alfredo sauce. I decided to make this one because I wanted something that I could make quickly that didn't have to cook all day. This tasted similar and we really liked it because it was quick. I think I will double next time for more leftovers.
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