White Chili

Simple and easy to throw together on a weeknight rush. I like to add green chilis for flavor and a little color.

INSTANT POT Version: I like to sauté the onions in garlic in the instant pot, add the stock and chicken. High pressure for 10-12 minutes.
Remove the chicken and shred with bear claws.
Prior to adding the chicken back to the pot I add the cornmeal and the beans and let sit 5 minutes then mash half beans.
Add chicken and just prior to serving I add 1/2 cup of plain yogurt.
Serve with cilantro, lime and avocado.

I made this recipe to the letter because I didn't want to alter nutritional value. Unfortunately, I should've trusted my instincts when reading the ingredients. This recipe is fine if you REALLY like green Tabasco because that is literally all it tastes like. It could use a lot of tweaking. Possibly some cilantro, cumin, more garlic, more beans. But as is, it's very boring and I won't be making it again. There are others out there that are much better. 

I added fresh cilantro and diced red pepper. next time I will try green onion as suggested above to see which way I like it better.

Loved it

This is really good - my husband was very weary to try this because he is a very traditional chili guy (our favorite Chili recipe is CL's All American Chili) and thought 'what's the point' in trying this because he loves our regular chili so much. This was so tasty - the cornmeal really adds that special touch that makes this so good. I made the spicy jalapeño cornbread as a side and it was a great, easy, weeknight meal! Definitely a keeper!

Really good. The chicken came out really tender.

This is an easy version of White Chicken Chili that you can quickly throw together and it's great. I have modified as follows to serve more people and it turns out great. My family LOVES this recipe and I serve it with sweet corn-bread. 4 cups low sodium chicken broth (instead of 2) 6 t green tabasco sauce (instead of 5) 2 cups chicken (I cut up a whole rotisserie cooked chicken to save time) 2 15-oz cans cannellini beans drained and rinsed (a little more than called for) low-fat sour cream (instead of yogurt)

Besides using a little more chicken (1 1/2 lbs) and less beans (15oz), I followed the recipe this first time and my husband and I both loved it. I was worried that he was going to find it too bland, but the green Tabasco gave it a nice subtle, spicy kick....he actually said it was, "restaurant quality" and "one of the best new things you've made in a while." (and I try LOTS of good recipes) Will make again, no alterations, and will cook for company for sure! ...and to be sure your sauce is thick, bring to a boil then simmer after you've added the cornmeal.

This was very good and easy to make. I left out the green Tabasco, only because I have a 2 year old eating it. My husband added hot sauce to his bowl. Otherwise, i followed directions. I did shred the chicken b/c so many recommended it and we liked it shredded. Next time I will double the recipe, we like to be able to freeze some.

My husband and I both love this dish. I'm not a big fan of spicy dishes - especially white chili, which I think of as more of a mild dish - and this one fits the bill for me! It's so quick and simple, too. I highly recommend it, even without any substitutions or changes.

Very good and stores well for leftovers.

Great, easy recipe. Freezes well!

I've made this chili twice, and I've altered it both times because the way the recipe is written doesn't lend a lot of flavor to the chili. I added a large green bell pepper (chopped), 1 1/4 tsp. cumin, and 1/2 tsp. chili powder. Both times, it was delicious, and my husband is begging me to make it again! In my opinion, it definitely needs the added flavor from the cumin and chili powder, and the lime juice at the end is a must!

Yum. A simple recipe that will become a household staple. I reduced the total amount of beans and upped the chicken for a less carb-y meal, still high in lean protein.

This is a solid recipe - but not fantastic. A good, family meal with potential for more pizzazz by adding extra garlic, diced red bell pepper, some marjoram. I also used chipotle Tabasco sauce (4 teaspoons) that imparted a nice smokey flavor.

I give this recipe 5 stars, but I did modify it a bit. I added pinto beans in addition to the white beans and I also added half a can of diced green chiles (just because I like their flavor in white chili). I also used scallions instead of regular onions and shredded the chicken before adding it back in. I also mashed some of the beans a bit near the end of cooking to help thicken the chili. I served this with buttermilk cornbread and it made a fantastic tasting and pretty easy to prepare meal.

I was a bit disappointed with the recipe. At first it seemed to be onion chicken broth with beans. I had to thicken with cornstarch and probably over did it, but at least it was a chili and not a soup. I thought it had too much onion. Other than that, it's a good recipe. I used great northern beans because I live in a small town and it's hard to get ingredients that seem common, but aren't here. I wonder if I would have seen a difference using the beans called for in the recipe. Didn't have the type of cornmeal called for either, used regular. My husband liked it and had 2 servings.