White Chicken Chili

This is a tasty recipe. I mashed up some of the beans too and simmered longer than 30 minutes. For the 2 cans of chiles, I used one "hot" and one "mild." I used Pacific free range organic chicken broth. The cheese and sour cream at the end are a nice touch! I used black pepper since I did not have white, and it worked fine. 

Maybe the best ever!

It's delicious. I mistakenly added 1 & 1/2 teaspoons of white pepper and it was great. Not to hot and gave it great flavor. It was a little watery so I took out some beans and mashed them to thicken it up. Some corn starch would also thicken it up. If you like a little kick, you could add a little cayenne pepper. I didn't use canned chicken broth, I used "Better Than Bouillon" which is all natural chicken base that you can buy in the same area as broth. It's not Olga's White Bean Chicken Chili but it's very tasty. I will spice it up next time and use real chicken breast instead of canned chicken. I also added 2 more cans of chicken!!!! A GREAT RECIPE THAT WILL BE IN MY RECIPE BOX!!

This is not bad. It is filling and cheesy. However, it is very bland. It needs something--more spice, maybe taco cheese instead of jack--I don't know. It tastes nothing like chili, more like a cheesy bean soup. But it's warm and comforting, and my kids really like it.

This is absolutely the BEST white bean soup I have ever tasted. My Husband said over and over an over again how good it was. That's saying something for him. Only thing I added was a couple of tablespoons of flour mixed with about 1/4 cup if water to make it a little thicker. I made 2/3 of the recipe and it was absolute perfection!