White Chicken Chili
Total TimePrep: 15 min. Cook: 25 min.
Makes10 servings (2-1/2 quarts)
Great recipe!!! I make it as written, freeze in individual 1 cup “cubes” and enjoy for lunch. I sometimes change it up with whatever beans I have on hand. Joyce Moynihan, Taste of Home Community Cook.
This recipe was absolutely delicious ... I used rotisserie chicken instead . I’ve never put cayenne pepper in mine before - it was the extra kick that was needed . I was planning to freeze half ... nope it won’t make it to the freezer .
1 1/2 tsp of cayenne in this - ruined it - so disappointed- couldn’t taste anything but heat and we love hot food. Had to add more chicken broth, more beans, more chili’s and eat on rice to get the flavor. I’ve made several of these white chili recipes and by far, this was the worst.
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Flavorful and easy.
This was how I used leftover turkey from Thanksgiving to give it a try. In a household of 2, I halved the recipe and it was a perfect amount. We both liked it and I will use this again. I forgot the cheese but will try that next time. I also used only a pinch of cayenne because neither of us can tolerate that much spice. Great easy recipe!
TOH TYSVMFS, we love this recipe --> DELISH! ?????? After taste, we find it to be an easy recipe to follow & execute; along with a pan of corn, cheddar, jalapeños cornbread it's a crowd pleaser for GameDay, warming up on a cold day, using leftover chicken, cooking & gifting with Family & Friends or stocking in the freezer for a rainy or busy day. THANKS AGAIN!!!
Excellent! I cut the cayenne pepper in half so it isn't too spicy. I serve it with homemade dinner rolls for a perfect fall or winter comfort meal.
This is our absolute favorite white chicken chili! While I do improvise on a couple items...like I add a can of corn and a can if creamed corn for sweetness and thickness....it is amazing. My hubby requests it frequently! Love it!
Tasty recipe - family devoured it (none left for a second meal)!