Cha Cha's White Chicken Chili Recipe

We loved this recipe but it is soooooo hot! Per a previous review, I cut down to 2 cans of beans, and only used 1/4 tsp of cayene pepper and added some sour cream to cool it down but still...HOT! I will make again but I will eliminate the jalapeno peppers altogether (I'm not a huge fan of them anyways), cut the cumin down to 1 tsp and omit all cayenne pepper. Really, the taste is fabulous...if your not weak of tongue. I was practically sweating just eating a bowl! Still, will make again with my alterations.

I've made this recipe for years, without the cayenne pepper, and it's a family favourite. Instead of adding all three cans of beans at once I put one can in the blender and then add it. It thickens up the chili a bit without the extra calories of using something like cream cheese (if you care about calories).

I love this recipe! Had it in my back pocket for a while now. I loved to eat this when I was single because I love spicy food but now that I'm married with kids, had to adjust the recipe a little. I added only a 1/4 teaspoon of cayenne and 1 fresh chopped jalapeno instead of canned. I drained and rinsed the beans, added 1/2 teaspoon of liquid smoke and 1 teaspoon of smoked sea salt because I used the 32oz box of chicken broth instead of 2 cans (total 29oz). I also blended some of the beans to add more creaminess as someone else suggested. My family loved this recipe!!! Served with cornbread.

This turned out great! Good flavor. I made it a crockpot soup. Sautéed the onion and garlic first in oil on the stove for a few minutes. Then threw them on top of a large chicken breast (raw) and added remaining ingredients. Cooked for 6 hours on high. I left out the jalapeños and doubled the green chilies. And used 3 chicken bullion cubes with 4 cups water instead of chicken broth/stock. I think the cayenne is a key ingredient. Once completed i pulled the chicken breast apart with a fork to make it shredded in the soup.

Threw all in a crockpot for chicken breasts to cook all day, added cream cheese toward end for creaminess. Topped with fresh cilantro and chives. Will use the 3rd can of beans next time. So good!

I made it this evening for tomorrow's dinner and it really is very good. I cooked 2 skinless, boneless chicken breasts in a quart of store bought chicken broth. I wanted the chicken to be more shredded than chunky so by the time it was done, the broth had reduced to 2 cups. Then I followed the recipe almost exactly. I chopped a medium size jalapeno pepper because it had it and only used a quarter teaspoon of cayenne but I might add another quarter tomorrow. Mine turned out quite thick, perhaps because I didn't drain the beans and so I might add more broth. It deserves all the 5 stars it's received and by tomorrow it might well be a ten. Oh, how I love finding a really good recipe. Many thanks!

This is a great, flexible chili, especially given how easy it is to prepare. I didn’t have any canned jalapeños, so I added a second can of green chilis. I also put in half as much cayenne as it called for and an extra tsp of the other spices. With these changes, it was spicy but still very edible without adding sour cream or anything. I had a bunch of pulled pork prepared, so I added a pound of that in place of the chicken. I only had 2 cans of white beans on hand, so I used a can of chickpeas in place of the 3rd and it worked great. I used to a large onion and there were already some onions in my pulled pork, so I ended up with a pretty onion-heavy soup!

Delicious! We’ve made it by the recipe and it’s good, but this last batch was excellent! Here’s what we did differently this last time: added 2 fresh jalapeño peppers, 1 serrano pepper, and 1 poblano pepper, and 8-10 ounces frozen corn. We also used a rotisserie chicken, 3 cans white chili beans (blended half), shredded a block of Monterey Jack cheese and added about 1 cup to the soup, and added 7oz of canned green Chile’s instead of 4. We did not add canned jalapeños. To garnish we added diced avocado, tortilla chips, sour cream, and a sprinkle of cheese and cilantro on top. Yum!

Excellent!! Did a mix of ground turkey and shredded chicken because my husband loves lots of meat in his chili. No Jalapeños, 2 cans green chilies, 1/2 teaspoon cayenne because we’re a bit wimpy but it was PERFECT! Oh and took the advice of others and puréed half of the beans. Thank you Cathy for my new, favorite go to meal!!

I somehow managed to buy regular chili beans (pinto) instead of white beans for this recipe. I decided to try it anyway. Still turned out wonderful. I adjusted the spices to my family’s liking and since I was being lazy, just threw the chicken breasts into my crockpot with all the other ingredients (except oil) and let it cook all day. When dinner time came round we shredded the chicken and put it back in the pot. The sauce was way too thin for us, so I took a cup (or more) of frozen diced okra and puréed it in my blender until no okra was seen. Tossed that back in the pot and we had a thicker (and healthier) chili. No one was the wiser and everyone loved it. I also just sprinkled the cheese on top, as not everyone in my family is a fan. I put the leftovers in to-go bowls for lunches and threw them in the freezer. Now I have yummy lunches in a snap.

Delicious!! I always cook the chicken while I cook the onion, and also add a bit more of the seasoning while the chicken is cooking, I’ll use the same pot while doing this and also use about a cup of chicken broth while letting g the chicken cook. Once that’s done I’ll pull the chicken and while it’s cooling to chop add the other ingredients into the pot. I also use rotel instead of the separate jalepenos and green chili’s-it’s better suited to our toddler’s spice preference. Top it of with cheese and sour cream if it’s your preference, and you have one yummy meal with some cornbread!

This has been a long-time favorite of ours. Simple and full of flavor. We do two cans of chilis instead of jalapeño to lessen the spice. I cut up chicken thighs and cook them in the saucepan first, then set aside to cool, and add the onions and scrape up the brown bits. It’s adds nice depth of flavor.

Fantastic, easy recipe that is a hit with my family any time of year!

Excellent!

This is a winner. Really good flavor.

I have been making this recipe for 15 years ... I found it in a local supermarket style magazine at Albertsons. Family loves it!

I love this recipe and have been making it for years!! I add tomatoes with green chiles in place of the green chiles.

Doubled it. Mashed one can of the beans for thickness. No jalapenos. Only used 1 tsp of red pepper which still had enough hotness.

Quick, simple, and unbelievably good.

This made my day! 😍