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My friend Caroline Gray and I came up with this delicious slow-cooked chicken chili. It's unusual because it calls for Alfredo sauce. —Cindi Mitchell, St Marys, Kansas
Nutritional Facts 1 cup equals 336 calories, 15 g fat (9 g saturated fat), 69 mg cholesterol, 772 mg sodium, 27 g carbohydrate, 7 g fiber, 24 g protein.
Originally published as White Chili in Taste of Home April/May 2010, p49
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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.
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