Comments on: Simple, Hearty White Chili

By: Emily Schloerb

Emily Schloerb — Mon, 21 Oct 2013 20:44:23 +0000

Great flavor! It was a little thick and heavy on the beans. I would use 1/2 the amount of beans and possibly a little more chicken broth.

By: lhath08

lhath08 — Fri, 09 Sep 2011 14:10:38 +0000

I liked the end result, but I think the recipe needs a little tweaking. It certainly needs to be clearer about whether or not we should pre-soak the beans. I actually doubled the beans, quick-soaked the beans, and when using 7-8 cups of broth, needed to ladle off some at the end of 2 hrs simmering. I definitely got a soupy result.

By: missmelis

missmelis — Wed, 17 Nov 2010 04:36:43 +0000

DEE-Lish. I used about 1 1/2 cups more chicken broth, just for a little wiggle room and it turned out perfect. Enough liquid that the leftovers tomorrow won’t be dry, no one wants dry chili. Flavors were awesome, skipped the heat because of the kiddos and it was still enjoyed greatly by all, even the kids. Definitely going on the regular rotation.

By: pukingpastilles

pukingpastilles — Mon, 15 Nov 2010 01:51:17 +0000

Really delicious! I make it in my slow cooker (but half the recipe) so we can eat it after we get home from church. It turns out great every time! Kids love it. And the warm corn tortillas make it that much more yummy.

By: jcounseller

jcounseller — Thu, 04 Nov 2010 17:30:23 +0000

I thought the chili was a little too thick. I think I would thin it out a little next. But the flavor was good.

By: annrjohnson

annrjohnson — Sun, 17 Oct 2010 00:51:48 +0000

This has good flavor and everyone enjoyed it, I am just glad I started it early as in the higher elevations (Denver, CO) it took 5 hours to cook the beans–I would definitely want to soak them overnight next time in hopes it would be a little quicker. I also had to use about 12-14 cups of chicken broth to have enough liquid for the beans after all that time of cooking.

By: artteacherkp

artteacherkp — Mon, 12 Jul 2010 15:03:12 +0000

This is delicious comfort food. I followed the recipe without making any changes. Excellent, I’ll make it again.

By: muppetfeet

muppetfeet — Sat, 12 Jun 2010 16:11:35 +0000

This is super good, but it makes A LOT of chili. I think it would freeze really well, but I’ve never tried. I’ll have to next time, because even though I halved the recipe, there was just way too much for us.

By: kristinl

kristinl — Sat, 22 May 2010 00:28:04 +0000

I love white chicken chili recipes so was so excited to try this one. This is replacing all others in my recipe box.

By: concorde69

concorde69 — Fri, 19 Mar 2010 01:07:32 +0000

Very yummy! My husband and I are trying to go more vegetarian as of late and this works good without the chicken. Add a bit more Masa to thicken and you’re good to go. Also, the second time I made it I kept the heat a tad over what I would call a “simmer” and it cooked in 2 hours and was just as good!