White Chicken Chili 

I used chicken breasts with the bone and skin on to make to soup base. Just cook until tender, remove from heat and cool. Remove the bones and skin and shred the chicken to proceed with the recipe. Sometimes I also add a can of pinto beans or black beans along with the cannellini beans, which adds a bit of color to the white chili. It is delicious served with crushed tortilla chips, sour cream, and /or lime and cilantro.

I have been making a vegetarian version of this for years and it is a family favorite at gatherings! I always use 2 different kinds of white beans and hominy. It is so versatile—in the winter I cook it in my instapot and soak and cook dried beans and hominy. In fall I add freshly roasted hatch green chillies, roasted tomatillos and zucchini. Camping or river rafting in summer time I use all canned ingredients and add salsa verde and make it the last night out. Fresh squeezed lime is essential!

Brown the ground chicken in the Dutch oven (or whatever pot you are using) after Step 1. Then proceed with the recipe.

Delicious. Poached boneless skinless chicken breast in chicken stock. Once cooked, strained the broth to use in the chili. Used fresh corn and roasted in a dry skillet until charred. Added 1 diced red pepper and sautéed with the diced onion. Added 1 can of drained and rinsed beans but added a second can of beans without draining. Adjusted spice level to our liking.

This chili is perfection. Lovely combination of flavors and textures. Huge hit in our house. Bonus: easy recipe! This goes into the regular rotation.

A very versatile, tasty dish that really could be made in under an hour. Winning side accompaniments for us included chopped onion, shredded cheese, extra lime wedges and crumbled cheddar crackers. One successful substitution I made was to swap out the canned chiles in favor of a cup and a half of spicy green salsa. A great way to use up the salsas I make plenty of this time of year.

So good!! One of those rare recipes with an amazing effort-to-taste ratio. Comes together quickly since it's mostly pantry staples. Highly recommend adding avocado for more creaminess, crushed tortilla chips for salt and crunch, and a generous squeeze of lime to round it all out.

Always use a can of white beans to thicken soups and stews so don’t have to use cream. Use immersion blender with a little broth. Then make soup per recipe. I use instapot for broth. Put in rotisserie chip carcass, fill to max line with water. Hit soup button, instant stock. I freeze in ziplock bags in 2 cup or 1 cup portions and stack in freezer.

Slow cooker suggestion: if using fresh or even frozen chicken breasts, no need to precook. Simply place them whole at bottom of crock, pour other ingredients over and cook 4 to 5 hours on High. They’ll poach with all those good spices. At the end, remove chicken into a bowl and shred with two forks, then add back in. Also, couple of medium-sized potatoes diced in 1-inch chunks makes a great addition to this chili.

Sub 12 oz bottle of Mexican lager for some of the chicken broth. Serve with lime wedges.

This turned out kind of soupy (but delicious). Next time I’ll use less broth, or more bans.

I used kernels from 2 ears of fresh corn to the recipe. I added corn last minute so it stayed crunchy. Great texture contrast to the rest of the ingredients and delicious!

Don't think this would feed 6, maybe 3-4 with a salad and bread. Cooked a chicken breast right in the pot during the simmer and then pulled out and shredded to add back, so easy that way. Didn't add any of the chilies due to family taste buds, but added a bag of spinach like someone suggested. Definitely starts a bit soupy but keep smashing the beans against the side and will thicken up nicely.

Great flavor with sweet paprika. I poached a breast and used the liquid from that with a little "better than bullion".

Delicious and really easy to improvise and not screw up! I had some bacon, kale, and black eyed peas that I wanted to get rid of, so I threw those in and it was amazing!