(1002)

Cha Cha's White Chicken Chili

Delicious white bean chili. Cha Cha says: 'It's kinda spicy, so watch out!' Substitute mild green chiles for the jalapenos if you're scared! Use more chicken and cheese as desired.
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11/18/2010
Reviewed By: Chris
I made this for my husband and he loved it!! I omitted the cayenne pepper and jalepeno peppers, used Rotel with mild green chiles instead. I have not tried it because of the diet I follow, but it smelled wonderfu!
11/17/2010
Reviewed By: moaa
Good but not as good as my favorite white chili w/ ground turkey here in AR. Well, both has some similarities. The hubs do like this one more than me though because it has more heat.
11/14/2010
Reviewed By: sab640
Wow! Great Chili! Caution very spicy!! I used on TBSP of the jalapenos, 2 cans of the mild green chilies, 2 cans of beans, 2 med onions, and mounded the cheese on each serving individually. This is a keeper! Oh yeah, I completely omitted the cayenne, for me (and I like spice) it would have been way to hot with the additional cayenne.
11/12/2010
Reviewed By: atclark
Awesome!!! We used green chile peppers instead of jalapenos. It was perfect!
11/11/2010
Reviewed By: Wreinie
Very nice flavor and tasty. I had wanted to try out the “White Chili” for some time and this was a simple and easy recipe. The only thing that I would do different is cut down the amount of red pepper. Not because I don’t like the heat, but that the red pepper detracted from the awesome taste of the chili in my opinion. I think ½ tsp. of cayenne will be just perfect. Will definitely make this again! Thanks for the recipe!
11/10/2010
Reviewed By: abbi
WHOA! I made this exactly as written. They aren't lying when they say it's spicy. We really like spicy food but, whoa, this was hot. I added some cheese and sour cream on the top and it took the edge off. I'd probably cut down a lot on the jalenpeno's. :)
11/09/2010
Reviewed By: JENNHALES
I love this soup. I used two cans of chile peppers and didn't add any jalapenos. Cut the cayenne peeper to 1/2 tsp.
11/08/2010
Reviewed By: KARPOWELL
I made this recipe as it was written. I found it to be very good but HOT AS heck! It's on the spicy side and I would leave out some of the jalapeno's but if you like it hot, this is it! I served w/ cornbread. I will make this again, but I will cut down the spices.
11/08/2010
Reviewed By: Adorkable
This was good. I did add extra cumin and some fresh cilantro from the garden. I also mashed half the beans because it was too soupy for me. We had it with a dollop of sour cream on top. I think next time I will add more spices...
11/04/2010
Reviewed By: Sbar8
Followed directions exactly and it was awesome! My husband loved it! Will definitely be making again.
11/04/2010
Reviewed By: SalamiWagon
I love this recipe but a few modifications are a must. If you add more than a can of chopped tomatoes and chilies, you'll be breathing fire like a dragon. The one can was enough. I used the beans from the bag since I'm not a fan of the sodium that comes with the can. Once the beans we're ready, I simmered the broth, chicken, and other ingredients from the original recipe. I used thighs since they don't dry out. I definitely recommend adding some corn. It’s a nice touch. Added a can of cream of chicken to thicken it up (diluted with a 1/2-3/4 can of cream) 5 minutes before it was ready to serve. I forgot to add the cheese. It wasn’t missed.
11/02/2010
Reviewed By: The cook!
Just in case anyone is wondering this makes 9 cups (when you use 4 chicken breast's) and it is 3 Weight Watcher points per 1 cup!!!!!!!!! Love this soup it is great!
11/02/2010
Reviewed By: MeganH
Perfect.
11/01/2010
Reviewed By: BB
A lovely white chicken chili. Based on others' comments, I only added about 1/3 -1/2 of the broth to make it less soupy. A few comments: the jalapeno bite was very nice but the flavor behind it didn't offer as much depth as I like in my chili. The added cheese and cilantro (both as garnish) helped but it was still one dimensional. I made this and the "meatiest vegetarian chili" for a crowd and the flavors in my vegan option beat this chili hands down. A nice alternative, but not a blue ribbon option.
10/31/2010
Reviewed By: HARTMR
Awesome recipe! I would've preferred a little less spice . . . maybe two cans green chiles instead of using the one can of jalapenos or just decrease the amount of cayenne pepper. My husband said he would've liked it better if it was a little thicker. I had drained the beans, so maybe if I just would have used some or all of the liquid it would have thickened it up. I served with a dollop of sour cream. Oh, and instead of using cooked chicken, I just opened up two 12.5 oz cans of chunk chicken and added to soup. Very easy and flavorful. I made this again using 2 cans diced chiles which tamed the heat down a little. Also pureed one can of beans to thicken it up. And started with 1/2 tsp cayenne and increased to taste. Much better!!!
10/27/2010
Reviewed By: hmattingly
I thought this was pretty good. I did have to make some changes only because I didnt have the items but I think it would be great with them. I didnt have either the green chilis or the jalapenos so i simply added some ancho chili powder. I didnt add but a dash of cayenne. Didnt want it hot so the kids would eat it. I added a half cup fresh chopped cilantro and I didnt add cheese. My 6 year old and husband both really enjoyed this. I madecorn bread to go with it. Will make again.
10/27/2010
Reviewed By: middekibby
Great pretty fast and easy.. Delicious
10/27/2010
Reviewed By: nky_lisa
New fave!!! I make it, freeze portions, and its perfect for a quick lunch with a salad. I blend 2 of the cans of beans... makes it creamier, and richer... if you want it more broth-y, leave them as beans. Thx for great recipe!!! Perfect for winter and fall!!!
10/26/2010
Reviewed By: bnoble
I added 1 tsp parsley when you add all the rest of the spices.I also cut the jalapeno pepers to 2 oz and 1/4 tespoon cayenne pepper. Then when you are doing the chicken i added 1/2 salsa also. At the end I added 1 1/2 tablespoon corn starch. It turned out good. My husband loved it!!!!
10/12/2010
Reviewed By: VISTAR1
I just made this today and it was exactly what I was looking for. I did make a couple of substitutions: 2 fresh jalapenos instead of canned, I roasted two poblano (mild) peppers and threw those in, and used a pre-made roasted chicken from the grocery store. I did cut back on the cayenne pepper as well. It is very tasty and can be customized for your likes/dislikes. Will definitely make again! The only reason I gave it 4 out of 5 stars is because it's more of a soup than a chili. But by pureeing a bit of the beans or adding potato, it can be thickened to chili consistency. Happy eating!
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