White Bean Chicken Chili Recipe

Reviewed on Apr. 10, 2013 by rockinrobynski

Perfect recipe for anyone on a dairy free-gluten free diet. Really tasty! I used frozen precooked chicken the first time I made it to save on time.

Reviewed on Feb. 08, 2013 by Coop1023

Loved this chicken chili! I did substitute a roasted chicken for the chicken breast as I was in a hurry, and it was FAB! Doubled the recipe and ate it for a week! Kids, husband, everyone loved it. Great recipe!

Reviewed on Feb. 05, 2013 by crclk14

This was really good. I omitted the cheese and sour cream and served it with cornbread. Mmmm.

Reviewed on Jan. 28, 2013 by Kathy Dotson

So good! I also added another can of beans and that helped to thicken it. I also used just rotisserie chicken and added it at the end. We topped the dish with a little Mexican shredded cheese, sour cream, cilantro, and hot green salsa. Cornbread on the side!

Reviewed on Jan. 27, 2013 by kerrynjames

This dish had a great flavor and was easy to make, but I ended up with more of a soup than a chili. Next time I make it, I'm using 3/4 of the suggested liquids and I'm making it on the stove rather than in the crockpot so it has a chance to simmer down a bit.

Reviewed on Jan. 21, 2013 by Jenna6225

One of my favorites! I make this all the time. My dad is a very picky eater and he even eats this. Highly recommended!

Reviewed on Jan. 20, 2013 by woyelk

This recipe was very good. We ate it with biscuits, so we didn't mind that it was a little soupy. It was not as spicy as many chilies, but had an excellent blend of flavors. Yum!

Reviewed on Jan. 20, 2013 by Matteo83

Hey guys, I am in the planning stage of attempting this recipe in my crock pot. I was wondering how much should I increase the ingredients of the recipe by if I wanted to fill a 5qt crock put? Should I double the recipe?

Reviewed on Jan. 17, 2013 by jociadam

I can see why this recipe is contest winning! I followed the original poster's suggestion about doubling and adding an extra can of beans and it is extremely good. I have made this for guests and they always want the recipe. We have this at least once a month, but I could eat it every week.

Reviewed on Jan. 16, 2013 by jumpseatjen

I doubled this and used 1 can of black beans in place of the kidney beans. I also cooked chicken tenderloins and then shredded them before I added them to the chili. Served it with cheesy Italian monkey bread. The flavor was GREAT!!! My only complaint was that with the broth, it was a thinner consistency than what I was hoping for, and I guess I didn't mash my beans enough to make it thicker. Otherwise we really liked it!!!!

Reviewed on Jan. 09, 2013 by cheeriogirl

My stars aren't showing up, but I give it 2*. Too thin and soupy to call it a "chili" in my book. And as previous reviewers said, it's lacking something. Maybe a little acidity (lime juice)? I won't bother with this recipe again.

Reviewed on Dec. 04, 2012 by Mama0602

This was the perfect crock pot chili recipe for game day. I doubled it and added a can of beans. It was still a little on the soupy side so I will add more chicken next time. It needs more than 3 1/2 hours to cook for the chicken and onions to get good and tender. I would recommend 6 hours in the slow cooker.

Reviewed on Oct. 30, 2012 by abbiesunshine71

Too soupy. Needs more flavor.

Reviewed on Oct. 26, 2012 by jchockley

Make with a few modifications to make it a little thicker and spicier since our family likes spicy.

Reviewed on Oct. 20, 2012 by mjlouk

I was expecting something thicker.

Reviewed on Oct. 15, 2012 by smithhc

Followed the recipe - seeded the jalapeno and added 1 pickled (from the jar). It was SO amazing! My kids even ate it! This will be a new monthly dinner!

Reviewed on Oct. 01, 2012 by tngirl77

My husband loved this recipe...will definately make it again.

Reviewed on Sep. 22, 2012 by lmcbwc

This has become one of my "go to" recipes for cool weather. It's delicious, tastes just as good heated up and just an overall killer recipe.

Reviewed on Aug. 24, 2012 by Karen.Buske

I love this chili. The only change I made was to add a jalapeno with the seeds. My brother-in-law was asking me the other day to make that "soup" meaning chili that has the white beans. Ha! So I guess I'll make it again. Thank you.

Reviewed on Apr. 29, 2012 by cyd-lou

it turned out really good--i may have added to much broth but still really good

Reviewed on Feb. 05, 2012 by layla noel

I found this recipe to be lacking something, so I threw in a few extra things and it turned out pretty well. I used only 1/4 tsp oregano, instead of 4 garlic cloves I used garlic powder, I also added a handful of spinach, and some wild rice. I added a little of a seasoning blend, and added fresh ground pepper.

Reviewed on Jan. 16, 2012 by risej

Like the pervious reviews, I left the seeds in the jalapeno to turn up the heat (which really worked well). However, I agree with the review regarding flavor leakness. I will make the chili again but with a few changes to kick-up the flavor. I added more salt and pepper to taste, as well as lime juice (1 fresh). I perfer my chili thick, so I also thicken the chili. I added a mix of wide rice, as well. Yum. Next time I will add more beans and lime juice, and the wild rice.

Reviewed on Nov. 25, 2011 by amiemendenhall

SOOO good. I will for sure be doubling next time. It was very flavorful and it satisfied my guests!! Perfect for a cold day!

Reviewed on Nov. 25, 2011 by Linda Witt

The recipe just seemed to lack a little something. I will Tyrone more time but next time I'm roasting my peppers. It will probably intensify the flavor and it won't seem like it is not fully cooked.

Reviewed on Nov. 25, 2011 by Meggomyeggos

We make this recipe frequently. It's a classic and guests always love it. For a little more flavor, I leave the seeds in the jalepeno. I usually always double the recipe to feed six adults. We prefer the cannellini beans because they're larger and softer. We love to serve it with cheese, sour cream, and tortilla chips.

Reviewed on Nov. 16, 2011 by saralynnrusher

Amazing. Everyone at my small group asked me for the recipe.

Reviewed on Oct. 31, 2011 by ekatiakarpova

Wow, my husband told me that it is the best chili he had! I am very happy!

Reviewed on Oct. 20, 2011 by Kristin3

This one was a hit with my boyfriend and our kids. Everyone was asking for more. I think I'll double the recipe next time so we have enough to take to work for lunch.

Reviewed on Oct. 11, 2011 by Ashley Nichole

I've used this recipe a number of times and it is always a crowd pleaser. It is packed with protien and perfectly filling. I add 1 cup of cooked brown rice and 1 can of mexicorn (you can find it at most grocery stores, its a mix of corn and red and green bell peppers). I usually double the recipe because it is so popular and when I do, I like to sub out one of the cans of white kidney bean (left whole) with a can of red kidney beans for some more color. These modifications keep it healthy as well as add a little more hardiness to the dish. I will always have this one in my recipe box! LOVE IT!

Reviewed on Oct. 02, 2011 by armyav8rwifeoh58

Very easy to make! I did not use the jalapenos or cilantro, but it was still absolutely tasty and filling! My husband IS NOT a bean person and he loved it! which says a lot, since he only likes meat and cheese! I would definitely make this again!

Reviewed on Sep. 24, 2011 by jm_robertson

My mother and I both pulled this recipe this past year -- and it has become a favorite! We both make it with homemade bread and everyone loves it!

Reviewed on Jul. 09, 2011 by swagner

Absolutely wonderful and so easy to make!

Reviewed on Jun. 27, 2011 by mother of 3

This was very good. I reduced the chicken broth amount to a bit over a cup and used a white chicken chili boxed mix. It was devoured by our fellowship.