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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:
Contest Winning
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 Feb. 10, 2013 by Margbutler
A great change! Really good.
Reviewed on Feb. 02, 2013 by debjohns3
Very Very good and easy to make!!
Reviewed on Jan. 26, 2013 by chip1munk
Very good. Followed the recipe except didn't add the cayenne which would have helped. Will next time.
Reviewed on Jan. 23, 2013 by crysmitchell
First time I've made a white chili. We loved it. I used only one can of chilies and it was plenty of heat for us. Next time I may add another can of beans, but it is thick enough with the just the two.
Reviewed on Jan. 20, 2013 by Rotavele
This is great anyway but after making it at least 20 times now i have some suggestions. Add an extra can of great N. beans and thicken the soup with some cornstarch or flour. Use Tillamook brand sour cream there is a HUGE difference. Iv'e tried both.
Reviewed on Jan. 18, 2013 by Kristylynn0719
This recipe is amazing!!!! I wanted a unique chili to enter in my first contest and I wont third place. The top three chilis were very close in points and everyone was raving about this chili! I didnt hear ONE person complain about it. I doubled it because of entering it into a cook-off and I also added two jalepeno's to give it a little bit of spice. A+++ for this recipe!!!
Reviewed on Jan. 04, 2013 by ahd605
made just as it said to was great husband even asked about it and said it was very good.
made just as it said to was great husband even asked about it
Reviewed on Jan. 02, 2013 by BitoMom
This soup was a hit! It was easy and quick to bring together. The only thing I did different was add a fresh jalepeneo to the canned chillies. I think it could benefit from some more veggies, like corn. The other thing I noted was that to me, it seemed salty. I think next time I make it, I will cut back on the salt added and add some corn.
This Chili was a hit with adults and kids. Garnished with some grated mexican cheese, and it made it cheesy licious. The only thing I thought it lacked was some veggies...I thought maybe some frozen corn could be added...next time, I will try that.
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