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“Store-bought rotisserie chicken makes this spicy chili easy, but you could also cook your own. We like it with sour cream, green onions, cheese or salsa on top.” —Emmajean Anderson, Mendota Heights, Minnesota
Nutritional Facts 1 cup (calculated without optional ingredients) equals 424 calories, 21 g fat (11 g saturated fat), 113 mg cholesterol, 896 mg sodium, 26 g carbohydrate, 5 g fiber, 31 g protein.
Originally published as White Chili with a Kick in Simple & Delicious December/January 2011, p77
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Reviewed on May. 05, 2013 by Revelee
Great soup. Only thing I changed was because a local restaurant makes a similar soup and they roast pablono (sp?) peppers and puree them, which I decided to use instead of green chilies. I'm single, but like to make my own soups, then freeze in serving size containers for quick meals. The Senior Citizens I served this to really enjoyed it. Not to hot and spicy. Just enough "kick". Oh, I also used more chicken broth than recipe calls for.
Reviewed on Jan. 29, 2013 by debnbrian
Instead of green chilies I use 1 can of Hormel Green Chili with Pork, I leave out the corn, and add 1 cup Pace Picante Sauce (medium).
Reviewed on Jan. 29, 2013 by MomsCorner
One of the best White Chili recipes I have made. I did substitute Jalapenos for the chilies and left the seeds. I chopped them up and cooked with the onions
Reviewed on Jan. 13, 2013 by cmarie_1124
Substituted some chopped fresh cauliflower for the white corn (approx 1 - 1.25c) and reduced salt to 1/8 tsp. Used Northern beans. I put all of the ingredients that didn't go into the broth into the slow cooker and stirred to distribute the spices. When the broth was ready, I poured it over the dry ingredients and cooked in the slowcooker on low for 3 hours and served with oyster crackers. Hearty & delicious! Has a subtle heat.
Reviewed on Dec. 28, 2012 by Caren from Spring City
Loaded with calories, but worth every one! I left out the corn, but that was all I changed. The flavor is just excellent!
Reviewed on Nov. 10, 2012 by emorgareidge
I love this recipe and make it all the time! I add at least double the amount of chicken broth because it is WAY to thick if you don't.
Reviewed on Apr. 02, 2012 by moomers
This is our favorite soup now. My husband, who is quite health-conscious, rarely eats more than one serving of anything, but the first time I made this, he liked it so much, he went back for seconds. The flavor is wonderful, and by cutting up the chicken earlier, it's quick and easy to make after work for supper.
Reviewed on Mar. 13, 2012 by pajamaangel
This is the best white chicken chili recipe I've ever tasted! I will not be using any other recipes from now on. Definitely a keeper!!
Reviewed on Feb. 13, 2012 by vtrommer
My husband and I loved this chilli. I skipped the corn, used fat free 1/2 and 1/2 and chopped jalapenos instead of green chilies. It is delicious and alot less fat! Thanks for a great meal!!
Reviewed on Feb. 10, 2012 by stormiwinds
I just won a chili cook off with this recipe. The only changes I made were some that were suggested by other cooks in the reviewes. I added a can of Rotel in place of the canned chopped chilis, and added an extra can of beans, and more chicken broth (I added more flour since I increased the broth). For the fat patrol I used fat free half & half, and low fat pepper Jack cheese. I am not known for my chili, so I have to give credit to the recipe.
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