Cooked chicken is combined with cannellini beans, green chillies, onion and garlic in this quick and easy chilli dish.
This is a great way to use up leftover chicken. Try it with turkey, too!
wonderful recipe. My whole family loved it especially my three kids. I have another white chili recipe and plan to get rid of that one in place of this recipe. The only thing that I changed was to add only 2 cans of chicken broth and I took the advice of other people and put 2 cans of the beans in the blender to make the chili thicker. Other than that, I did everything else the same. This is definitely a keeper. - 26 Oct 2007 (Review from Allrecipes US | Canada)
This was great on a cold, rainy day. To thicken the chili I pureed two of the five cans of beans in the blender. I also used Hot Pepper cheese instead of the Monterey Jack. I served it to 4 people and barely had enough left for lunch the next day for one. - 05 Nov 2002 (Review from Allrecipes US | Canada)
Made as written? A watery, chock-full-of-onions, overly spicy dish. Made again with the following modifications? FIVE STARS! : 1 large onion instead of 2, cut down cayenne to 1/2 tsp, puree 2 of the cans of beans for a creamier/thicker texture, decrease broth to 2 cans, add in the cheese while on the stovetop to melt/thicken, and, finally, add about a Tbsp of cider vinegar for a touch of acidity. THAT was the best white chicken chili I've ever made/had! - 20 Oct 2011 (Review from Allrecipes US | Canada)