White Chili Recipe

Reviewed on Feb. 16, 2013 by Jenno721

This is wonderful! My 4 year old son loves it and asks for it all the time. To tame down the heat, I just add a bit more sour cream to his bowl. Super easy, very yummy!

Reviewed on Feb. 08, 2013 by Rshipman

Made this at work and even the picky eaters loved it. There were no leftovers. I did add some potato flakes to thicken.

Reviewed on Jan. 24, 2013 by Bensmomma

Really good flavor! A little soupy.

Reviewed on Jan. 20, 2013 by soboms

this was a delicious white chili recipe! I had been trying many others to come close to one that a local restaurant served but took off their menu. I cooked this very slowly on top of the stove and stirred every 30 minutes or so. The consistancy was perfect! Whole family loved it ! I think next time I might try it with ground chicken.

Reviewed on Jan. 19, 2013 by Blooming flower

Sooo, good

Reviewed on Jan. 01, 2013 by pjpete

This was an amazing white chili. I have tried

several and this is my family's favorite. Thanks.

Reviewed on Dec. 09, 2012 by LarryJo

My first, and probably only, White Chili recipe! Very, very good! I did find it a bit thinner than we usually like chili, so I did as one reviewer did and added some instant potato flakes. It does have a kick to it, so if you like a spicier chili, you'll like this. Next time I make it, I will only use about 1 C. of broth, and maybe 2 cans of beans, and increase the corn to 2 C. I didn't have yellow pepper, so I used some red and green, and the chili was so pretty!

Reviewed on Oct. 13, 2012 by kris26

This was my first attempt at making any white chili. It is a keeper! I had some jalapeno chicken sausage on hand so I used that and it added even more flavor. Great recipe!

Reviewed on Sep. 25, 2012 by cookmama300

I just made it tonight and it was wonderful. Best white chili I ever made. My son can't wait to have leftovers tomorrow. Hats off to the creators of this recipe. Great job!

Reviewed on Sep. 24, 2012 by Tiffinyw12

This recipe is wonderful. I made it for a bonfire/hay ride and after being out in the cold for a few hours everyone was very happy to this warm and delicious chili. It's excellent and I will definitely make it again. The hard please kids even liked it. I did omit the red pepper so it wouldn't be too spicy for them.

Reviewed on Sep. 03, 2012 by RhondaK65

Very good soup . I whirl the beans and broth around in the food processor so my picky kids don't know it has beans in it. I usually make it with light sour cream and alfredo sauce and reduced fat cheese, you can't even tell it is lightened up. A family favorite!

Reviewed on Jan. 24, 2012 by marciedarcie

There is a reason this rating is so high! As I was putting this in the crockpot I didnt think it would be something I would like. PLUS I accidentally put the chicken in raw and couldnt taste it before it cooked. On high for four hours the chicken cooked just fine. This chili tasted awesome. My whole family actually ate it. Only thing is we used cheddar in place of the pepper jack.

Reviewed on Jan. 19, 2012 by Sophiesmom78

My husband loved this recipe. I made a white chili recipe before and it was not nearly as good as this one. It is an excellent alternative to the usual red chili.

Reviewed on Jan. 16, 2012 by Fsucourt

I made this recipe for a Halloween soup party and out of about 30 soups.....I won first place!! I recommend this recipe to everyone!!

Reviewed on Dec. 31, 2011 by OMArchitect

As good as this recipe is, it needs a healthy makeover. I will make a "version" of it again...but I will use my own "lighter" alfredo, omit the sour cream, and reduce the amount of cheese.

Reviewed on Dec. 26, 2011 by kelgram1

I used this recipe for a chili feed (give an option other than red chili) and it was a great hit! Tripled the recipe for each batch and had no problems.

Reviewed on Dec. 20, 2011 by Saucygirl

Awesome recipe! I made it for a family function and everyone raved! I had to share the recipe with everyone, even the men who rarely cook! I shredded the chicken, rather than cubed. also cut back on the cumin and green chiles.

Reviewed on Dec. 20, 2011 by Saucygirl

Awesome recipe! I made it for a family function and everyone raved! I had to share the recipe with everyone, even the men who rarely cook! I shredded the chicken, rather than cubed. also cut back on the cumin and green chiles.

Reviewed on Dec. 14, 2011 by emarkwell

A great recipe but defiantly too spicy with two cans of green chile. My husband didn't mind it and ate it all but I will use less next time so I can enjoy seconds as well. :)

Reviewed on Nov. 27, 2011 by sherryblair

I made this recipe and took it to work to feed the team I work on about a month ago. I try to take a meal into work (approximately 12 people to fed) each Sunday and this was perfect. It was requested as the main dish this week so I am taking it along with cheesy muffins. I also take a bottle of hot sauce for those who want it spicer. Definitely a great go to meal that I can assemble at work in my crockpot and have ready to eat in a few hours.

Reviewed on Nov. 02, 2011 by Bob Wakeman

What an awsome chili

Reviewed on Oct. 29, 2011 by howeavenue

Fabulous! Easy, very flavorful with a little kick. I left out the corn because I don't like corn flavor overpowering all the others. It was delicious and is going in my list of go-to recipes for sure.

Reviewed on Oct. 27, 2011 by snoopylittlegirl

Really good!!

Reviewed on Oct. 26, 2011 by jnjrok

Very Tasty! I used just one can of the chopped green chilies and just a 1/2 teaspoon of the cayenne pepper and no toppings. It was plenty spicy for us, I'm glad that I read the other reviews before making it! I will cut back a little on the white pepper also the next time I make it.

Reviewed on Oct. 18, 2011 by TinaRobin123

This soup is great. My daughter loved it. So good will make it for church.

Reviewed on Oct. 17, 2011 by cooperpkc

Just made this over the weekend while camping. Everyone loved it. Used can chicken, no cayenne pepper and canned corn. So easy and yummy

Reviewed on Sep. 22, 2011 by shecooksalot

A great recipe! I wish I would have read the reviews before I made it though because it was a little too spicy for my crew. I will probably only use 1 can of chilis and reduce the cayenne pepper amount. However, I will definately make again because it was a great busy day recipe.

Reviewed on Sep. 01, 2011 by tea-talk

I followed the advice of other reviewers and made this chili less spicy. For one, I only added on can of green chilies, I also used half the cayenne pepper and substituted black pepper for the white pepper (and still only used half of what the recipe called for!). I also used only Monterey Jack cheese and no pepper Jack. With all that, the chili was still about as hot as I could have eaten it. I mean, it was good, but if I had added any more pepper, I couldn't have eaten it. I will probably add even less pepper next time I make it and it will be amazing. Definitely worth making and making again, but as I am not a spicy foods person, I will have to adjust it. Great concept though! Loved the alfredo sauce and sour cream - super yummy!! Thanks!

Reviewed on Apr. 20, 2011 by meghabs

To make this recipe a bit less spicy I seasoned with chili powder and crushed red pepper. Turned out great!

Reviewed on Apr. 20, 2011 by tbent

Very tasty; a nice change from the standard tomato based chili.

Reviewed on Mar. 29, 2011 by shauschel

I thought this recipe was very tasty. Can't wait to have the leftovers for lunch tomorrow.

Reviewed on Mar. 25, 2011 by Mary Katherine Schober

Delicious! Both I and my sister loved the spice, but everyone else around the table was reaching for their drink! Next time I'll have to cut down on the spice for their sake. I loved the spice combination: just perfect!

I took it to our church potluck meal, and our pastor told me that as he lifted the lid and smelled it, it burnt the back of his throat! lol

Reviewed on Mar. 25, 2011 by bet-z

Although this recipe was too hot to suit my tastes, (even after reducing the cayenne pepper by half)it was definitely very tasty. Next time I will take more steps to reduce the heat

Reviewed on Mar. 14, 2011 by little_chubby_02

I love this chili. Get tired of the same old same old. This was a very nice change. Did not use as much cayenne pepper as recipe called for. Turned out great. A definite keeper.

Reviewed on Mar. 14, 2011 by little_chubby_02

I love this chili. Get tired of the same old same old. This was a very nice change. Did not use as much cayenne pepper as recipe called for. Turned out great. A definite keeper.

Reviewed on Mar. 05, 2011 by ccolor1

This is a great recipe and very open to changes. I eyeballed everything, cutting most in half because there are only two of us, but outside of it being a little more runny than I like (added some potato flakes, worked like a charm!) it is absolutely wonderful. I hope it freezes well because I still ended up with a boatload!

Reviewed on Mar. 04, 2011 by wellsklan

While this was good, I have had better, especially if you factor in the cost and time involved. The consistency and taste was mor like a soup than chili. I have 2 recipes that I like much better than this recipre. Good, but not great.

Reviewed on Mar. 03, 2011 by AndreaH8510

The strange ingredient (alfredo sauce) had me worried about this recipe, but the high reviews convinced me to try this. I LOVE this chili!!! I made it on the stove rather than in the crock pot - - -only because i prefer my onions and peppers sauteed and had the time to let it simmer on the stove.

Reviewed on Feb. 27, 2011 by Bsager892

I made a recipe very similar to this for a chili cookoff for the Superbowl and won best overall chili. My husband loves it so I have made it several times since.

Reviewed on Feb. 27, 2011 by keri_frey

My family of five plus two college students loved this White Chili! Modified the recipe by first sautéing onions and yellow pepper about 5 minutes, added garlic and mild green chilies about 3 minutes more. Finally added cumin, white pepper, cayenne pepper (less than ½ teaspoon) for 1 additional minute. Transfer to slow cooker and add beans, chicken breast, alfredo sauce, chicken broth, corn, both cheeses. I didn’t skimp on onions, yellow pepper, or chicken. Saved sour cream to put on top. Served with salsa verde and tortilla chips. Consistency was perfect and spice was just right by cutting way back on the cayenne pepper.

Reviewed on Feb. 26, 2011 by lorifromky

This was wonderful! Everyone in the family loved it! I left out the corn and the garlic cloves. I used pre-cooked chicken cubes that you can buy in a bag in the refridgerated meat case at the grocery store. I did have to cook it on high for a couple of hours, then I switched it to low, but that just may be my crockpot. Thanks for the recipe. I will definitely make it again.

Reviewed on Feb. 12, 2011 by grammasherri

I know many people has rated this too 'soupy'. I have solved this problem. I added 1/2 cup instant mashed potato flakes to mine. It was great! Thanks for the wonderful recipe.

Reviewed on Feb. 02, 2011 by 4Huskers

I thought this recipe was excellent. As much as we like spicy food I only used 1/2 tsp of cayenne and white pepper and my boyfriend thought it was pretty spicy with just that amount. Myself, I would have added more but wanted to be a little careful the first time making this. It was very good and I know we'll make it again.

Reviewed on Jan. 27, 2011 by BIlari

I liked this recipe alot, I made it on the stove top. I sauteed the onion, green-pepper, and garlic with the chicken, then added the rest of the ingredients. My husband loved it and between him and my teenager, the whole batch was gone with no leftovers! I did serve the sour cream and cheese on the side. Next time I will divide it because it is a little spicy for my five-year-old.

Reviewed on Jan. 24, 2011 by haileesmama

I was disappointed with this recipe.

Reviewed on Jan. 23, 2011 by tarheelgyps

I believe the best white chili recipe I've used. My family loved it. I saved the sour cream and cheese for each one to add in rather than in the pot as it tasted so good without them. I even used "lite Alfredo" sauce.

Reviewed on Jan. 23, 2011 by cjohnikin

Absolutely wonderful!! I followed the recipe as written (didn't change a single thing), and it turned out perfect. The spice is just right; we loved the "kick".

Reviewed on Jan. 22, 2011 by lenavoth

Wonderful! However I ventured from the recipe a little since I am in Japan and a tad limited with ingredients. I used just one can of chicken broth, 1 can of chopped green chilies, 1 cup of monterey Jack and 1/2 cup cheddar, 1 cup plain greek yogurt, 1 large green bell pepper, no onion or garlic, a heaping teaspoon of cumin, a teaspoon of garlic salt, 1 teaspoon of black pepper and no cayenne pepper. The spice was just a touch above mild, nice warm feeling.

Reviewed on Jan. 20, 2011 by Nana Irene

I made this last night and it was very good. I followed several of the reviewers suggestions and dialed back the heat by cutting the cayenne in half and only used one can of chopped green chilies. Due to dietary restrictions, I left the corn out completely. The taste was wonderful and the consistency was good.

Reviewed on Jan. 19, 2011 by lsal86

Sounds yummy, cant wait to try but can you use ground chicken for this???

Reviewed on Jan. 03, 2011 by spenc5

Best white chili ever, even my mother in law had to have the recipe...I omit cloves though. Enjoy!

Reviewed on Dec. 28, 2010 by lightedway

I was the first to review this recipe. I said I wouldn't make it again because there was no enjoyable flavor just BURN BURN and every bite tasted the same. I did however decide to make it again because I have never left a negative review.This time I used 2 cups Monterey Jack and omitted the pepper jack completely. I don't recommend using the chicken broth if you like it thick. Instead I used two jars of the Alfredo. I cut back on the cayenne and this time the family loved it more than I can express. This is now my go to recipe for white chili. When the poker guys play at my house this recipe is requested. :)

Reviewed on Nov. 13, 2010 by 2DogLuvr

Excellent chili. Made it for the first time for a group of women and all said it was good. I did not use the pepperjack cheese, but an Italian cheese mixture, only one small can of green chile peppers and half the cayenne pepper. Had a kick but not too bad.

Reviewed on Nov. 12, 2010 by Snowqueen0923

This is my favorite recipe for Chili

Reviewed on Nov. 03, 2010 by chubbygirl58

Best recipe I have found for chicken chili. I do cut down on the pepper jack cheese by about half. The first time I made it it was just too spicy and it was very hard to cut the spice down.

Reviewed on Oct. 19, 2010 by ewains

As others have mentioned, it is spicy - but we LOVE spice in our house! I used about 3/4 tsp. and will probably scale back to about 1/2 tsp. of the cayenne next time. And there will be a next time! My only other change was to use black pepper instead of white pepper, just because I didn't have any on hand. Thanks for a great recipe!

Reviewed on Oct. 07, 2010 by Trinodino

This chili was delicious and full of flavor! I only used an 1/8 of a tsp. of cayenne pepper and it was spicy enough! I can't imagine using 1 1/2 tsp. as the recipe calls for. That is waaaaay too much! I am certain it would practically be inedible with that much. I also thought it was a little runny so I added 1-2 T of cornstarch mixed with a little water and let the soup simmer to thicken it up. It worked out perfectly!

Reviewed on Oct. 04, 2010 by rinad8244

I have made this recipe twice in the last 2 weeks. Everyone LOVES it! You can make it as spicy as you want it... it's perfect!

Reviewed on Sep. 07, 2010 by Lauriebells

I also forgot to mention that I added 2 cans of Large Butter Beans and 1 can of Small Butter Beans, milk to the consitancy I disired and the chicken I used was some frozen chicken tenderloins that needed to be used. I would not hesitate putting some white rice or barley in this also. Let me know your thoughts or things you have added/replaced. lauriebells@yahoo.com

Reviewed on Sep. 07, 2010 by Lauriebells

I'm one of those people that cannot follow a receipe to a "T" so that being said, in this receipe I didnt have any sour cream left so I subsituted a block of cream cheese instead...I didnt use any of the actual cheese they mentioned and since I make soup when the fridge needs cleaning out, I also added some diced white mushrooms, a few peeled baby red potatoes and a large can of diced tomatoes....I know...its not a true "White Chili" anymore but more like a gumbo....but I made an 8 Qt pan of it and only have 1-2 bowls left after comming off the river on a cool Labor Day Weekend on the Missisippi River... My Grandma always made the best soups when she was cleaning out the fridge!! Be brave and experiment!!! You never know when someone might want your receipe!!! (and only you will know it! ;-)

Reviewed on Aug. 07, 2010 by GailCordell

This is my most favorite White Chili. I took it camping. I doubled the recipe and fed over 20 people. Everyone raved about it. SOOO good!!!

Reviewed on Jul. 09, 2010 by justmeemaw

We all LOVE this recipe. Have made it 2 times already and am planning to make it again for someone else. Easy.

Reviewed on Jun. 26, 2010 by Linda Connor

My family requests this recipe at least once a month. Sometimes I will add corn chips.

Reviewed on Jun. 20, 2010 by wende1122

Oh my gosh! This was so tasty! My family loved it and as soon as cool weather is back, I will be making it again.

Reviewed on Jun. 10, 2010 by jenniemsrich

I cut way back on the white pepper and the cayenne pepper, using only about 1/4 tsp. of each, and it was still too hot for our liking. I won't be making this again.

Reviewed on May. 19, 2010 by jennyjoz24

This is my favorite White Chili recipe! It was a little too peppery for me so I would lower the amount of pepper by a bit next time.

Reviewed on Apr. 29, 2010 by Papa n Me

My husband loved this and even shared it with his friends at work. They all loved it and said to share again with them anytime. My husband said that it was even better reheated the second day.

Reviewed on Apr. 17, 2010 by tibaker

I made this right on the stove top and it was fabulous! I used my own Alfredo sauce and skipped the cayenne pepper since I'm not a spicy fan but let my family sprinkle it on. We loved it!! After I added the onion and yellow pepper I just simmered it for several minutes.

Reviewed on Apr. 12, 2010 by mom4tim

My neighbor made this soup and it was a winner! We actually pour it over white rice. The extra kick in adding salsa verde & cilantro made it complete. This is a great crockpot recipes for us working girls.

Reviewed on Apr. 12, 2010 by kristinaward

Love love LOVE this recipe! Followed the recipe and it was fabulous! Family loved it!

Reviewed on Mar. 31, 2010 by struiksma

I just made this the other night and it was delicious - I made a couple of modifications since I didn't have all the ingredients - I used black pepper for the white, and I used white cheddar for the cheeses because I didn't have pepper jack or jack cheese on hand - it had a kick but not overwhelming - we are adding it to our frequently made recipe book!!

Reviewed on Mar. 30, 2010 by alimoe39

I also used pre-cooked roasted chicken meat which was great. It is warm temp (spicy)but just adjust the cayenne pepper to a 1/4 if you want it light.

Reviewed on Mar. 30, 2010 by alimoe39

This was excellent and so full of flavor and ease of making it was outstanding. I cooked mine on the stove.

Reviewed on Mar. 27, 2010 by lightedway