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Folks will enjoy a change from the traditional when they spoon into this flavorful blend of tender chunks of chicken, white beans and just enough zip. —Taste of Home Cooking School
Nutritional Facts 1 cup (calculated without jalapeno) equals 219 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 644 mg sodium, 21 g carbohydrate, 7 g fiber, 19 g protein.
Originally published as White Chicken Chili in Taste of Home Cooking School Collection Fall 2006, p21
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Reviewed on Apr. 04, 2013 by sooperwife
Ok my Kindle does a few things without me! This is a keeper! I used rotisserie chicken and let it simmer for 1 hour!
LWhen our (120
Reviewed on Mar. 30, 2013 by MammaTracyinSTL
I followed DebLovesJoe's suggestion and added a can of cream of chicken soup. REALLY helped! I also added an additional can of beans and did NOT drain them because it helped thicken the chili. Finally, I omitted the green chiles and used only a scant tsp of cayenne. I did add a tsp of chipotle chili powder and a little more cumin. It was chili consistency and absolutely awesome! Thanks!!!!
Reviewed on Mar. 29, 2013 by 12sophie
Yum
Reviewed on Mar. 20, 2013 by Jandph
Taste great.
Reviewed on Feb. 22, 2013 by carrieannie33
It has been a Hit everytime I make this,,,great for parties!
Reviewed on Feb. 03, 2013 by porkpen
I added cheese tortellini to it and there were no leftovers
Reviewed on Feb. 02, 2013 by lclendenin
We were hungry for chili, and tomato products spike by hubbies blood sugar; I was looking for an alternative. I was skeptical . . . our only complaint is that it wasn't thick enough! My son said, "Just add cornstarch; it thickens everything!" Going to try it again tomorrow for the Super Bowl.
Reviewed on Jan. 26, 2013 by BamaBookwyrm
This is a go-to recipe in my house. I use rotisserie chicken or occasionally leftover turkey.
Reviewed on Jan. 09, 2013 by mjstarrs
My family LOVES this recipe! I have to cut the spices in half because it is a bit much for us, but still worth it!
Reviewed on Jan. 01, 2013 by beann01
I've made this several times now. This is a favorite at our house.
Reviewed on Oct. 22, 2012 by DebLovesJoe
I substituted a can of cream of chicken soup for one of the cans of chicken broth and it had more of a chili consistency.I would useless cayenne next time, also.
I substituted a can of cream of chicken soup for one of the cans of chicken broth and it had more of a chili consistency.I would use
less cayenne next time, also.
Reviewed on Oct. 01, 2012 by aleanak
Made a few minor changes. Made the chicken broth with cilantro. Only added a dash of cayenne pepper. Would also label as a soup instead of chili.
Reviewed on Sep. 25, 2012 by tonibomp
very good- however i added a big can of green enchilada sauce and it gave it another layer of flavor!!
Reviewed on Feb. 19, 2012 by lefty11
Fantastic! I love how the chicken cooks in the soup!
Reviewed on Feb. 16, 2012 by chocoloco
I was craving a tortilla soup, and this definatly isn't what I was craving:-( However my husband liked it and wants me to make it again.
Reviewed on Feb. 10, 2012 by curlysue024
I used 32 ounces of chicken broth and more chicken. I also added about 1/2 cup of water. The soup definitely had more liquid, but it tasted great. Next time, I will use less cayenne pepper. This soup is delicious!
Reviewed on Feb. 08, 2012 by Hannajo23
I won a chili cook off with this recipe! I put in about 1/2 of the cayenne the recipe calls for. Great alternative to regular chili!
Reviewed on Dec. 29, 2011 by sheric@wowway.com
this did not turn out like a traditional chili. it was more like a soup. way too much broth.
Reviewed on Oct. 27, 2011 by Kelly Seidel
Very good! Might only put 1 teaspoon of cayenne. The chicken was nice and tender! Never thought white beans could taste this good ;)
Reviewed on Sep. 14, 2011 by Bella's_Mom
A huge hit with everyone in my family, even the ones who aren't big chili fans. It is one of my fall and winter standbys.
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