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You are here: Home / Most Popular Recipes / Award Winning White Chicken Chili

Award Winning White Chicken Chili

September 2, 2018 Updated April 26, 2022 by Lisa 321 Comments This post may contain affiliate links

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bowl of award winning white bean and chicken chili
pinterest pin: award winning white chicken chili in a white bowl

It's easy to cook a big pot of this award winning white chicken chili, and it's the absolute best! Tender chicken, chilies, white beans, spices and a few more goodies in this winning recipe.Bowl of white chicken chili with sour cream, cheese and scallions

Winning the office chili contest is an annual objective for my husband. Eddie has a really great, very meaty chili recipe that he's been perfecting over time. Last year Eddie's chili took first place and time before he came in second. In both cases the contest was decided by one vote and in both cases the other contender was his colleague Dean.

When Dean's white chicken chili took first place, Eddie came home with his empty pot a bit dispirited by his second place status but couldn't stop raving about the winning chili. I said "let's invite Dean over for chili -- his chili!"

Eddie watches Dean make his award-winning white chicken chili

THE BEST White Chicken Chili Ever!!!

Dean came over and cooked chili for us and it was INCREDIBLE - rich, creamy, flavorful, loaded with tender chicken and white beans, and just the right amount of heat. Easy to see why this chili is always a favorite at the office chili cook-off.

How to make Award Winning White Chicken Chili:

There are multiple layers of delicious flavor and spice in Dean's white chicken chili. The first layer is baked right into the chicken.

Cumin, chile powder, a bit of cayenne and salt are spread over boneless chicken breasts and they go into a 350ºF oven for 30 minutes.

roasted spiced chicken breasts for making award winning white chicken chili

While they bake you can get the rest of the chili cooking - onions, garlic, beans, broth, chili peppers, spices.

The cooked chicken is shredded and simmered for a bit with everything else.

pot of award winning white chicken chili with white beans

Then, for the final (knock-your-socks-off) layer, shredded cheese and sour cream get stirred into the mix. And the result is truly spectacular! This white chicken chili is one of those savor-every-bite kind of dishes.

Now, I have to admit that I tweaked Dean's recipe the tiniest bit in this area of cheese and sour cream. I stayed with the quantity of cheese and sour cream that Dean prescribed but I only added half of each into the soup. I left the other half for adding as a garnish. My reasoning for doing this?

  • Firstly, after I made this chili a few times and experimented a bit, I discovered that it's still totally amazing with only half the cheese and sour cream.
  • Secondly, I love adding exciting garnishes to the top of my chili, so better to reserve lots of cheese and sour cream for that.

I can also appreciate that many of you may want to follow Dean's white chicken chili recipe to the T and so I've explained how you can do that, if you wish. Delirious food happiness will be yours no matter which version you choose.

Dean and Eddie have been work associates for many years, and over that time he and his wife Kathy have become our friends. But even as a friend, Dean was extremely generous to share his secret winning white chicken chili recipe with us and with the world (PTG's followers).

I am so appreciative! Also, how about a friend who you invite to dinner and he brings all the groceries and does all the cooking? Dean is the best! Thank you Dean!

Champions of Chili

Dean's white chicken chili is great for a crowd and just the thing for Sunday football.

It's also perfect if you're looking for a delicious festive dish that you can make ahead. It will keep for several days in the fridge. Just remember to reheat it slowly and gently.

award winning white chicken chili with white beans

 

Exciting news flash - Eddie's award-winning pork and beef chili recipe is now on the blog!

Also, check out Eddie's other great recipes on Panning The Globe:  Eddie's olive bread, Eddie's linzertorte, Eddie's Swinging Sultan Cocktail, and Eddie's Perfect Manhattan, Eddie's Basil Vodka Gimlet

Here's the recipe for Dean's award winning white chicken chili. If you make it I hope you'll come back to leave a star rating and a comment and let us know how it turned out!

Print

Award Winning White Chicken Chili

It's easy to cook a big pot of this award winning white chicken chili, and it's the absolute BEST white chicken chili! Tender chicken, chilies, white beans, spices and a few more goodies in this winning white chicken chili recipe.
Print Recipe

★★★★★

4.9 from 100 reviews

Spicy and delicious white chicken chili!

Adapted from Dean's Award Winning Chili Recipe

  • Author: Lisa
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 mins
  • Yield: 8-10 1x
  • Category: Main Dish
  • Method: stove top
  • Cuisine: Tex-Mex

Ingredients

Units Scale
  • 3 pounds boneless skinless chicken breast halves
  • 3 tablespoon olive oil, divided
  • 2 tablespoons plus 2 teaspoons chile powder,*divided
  • 3 tablespoons cumin, divided
  • 1 teaspoon salt, divided, plus more, to taste
  • ½ teaspoon cayenne pepper or to taste
  • 3 cups chopped onion (2 medium)
  • 3 tablespoons minced garlic or more if you love garlic (4-5 large cloves)
  • 3 15-ounce cans white beans, drained
  • 2 4-ounce cans chopped green chiles (hot or mild, depending on your preference)
  • 2 teaspoons oregano
  • 4-6 cups low-salt chicken broth
  • 6 cups shredded cheese, divided (half Monterey Jack, half cheddar)
  • 2 cups sour cream, divided
  • Garnish:
  • Chopped scallions
  • Chopped cilantro leaves
  • Your favorite hot sauce
  • Sour cream
  • Shredded cheddar or Monterey Jack cheese
  • • A note on chili powder: One of my secrets to great chili is to use two or three different chili powders for a great depth of flavor. For this chili I used New Mexican and Chipotle chile powders.

Instructions

  1. Spice and Roast the Chicken: Preheat the oven to 350ºF. Spread chicken out in a roasting pan. Drizzle with 1 tablespoon olive oil and season with 2 teaspoons chili powder, 1 tablespoon cumin, ½ teaspoon salt and a pinch or two of cayenne. Roast for 30 minutes. Shred or cut into bite sized pieces. Set aside.
  2. Cook the Chili: In a large pot heat remaining 2 tablespoons olive oil. Sauté onion and garlic over medium heat for 5 minutes or so, until tender. Add beans, shredded chicken, chilies, oregano, 2 tablespoons chile powder, 2 tablespoons cumin, ½ teaspoon salt, and ¼ teaspoon cayenne (or more, to taste). Add 4 cups of chicken broth, reserving the rest for thinning the chili to your desired consistency. Stir to combine and simmer gently on low for 20 minutes. (to keep the chicken tender, do not let the pot boil)
  3. Remove the pot from the heat and let it cool for 5 minutes or so before proceeding. With the pot still off the heat, stir 3 cups of cheese into the pot, 1 cup at a time. Then stir in 1 cup of sour cream. (Or for Dean's richer, creamier version, add all 6 cups of cheese to the pot and 2 cups of sour cream) Bring the pot back to a gentle simmer over low heat (to keep the dairy products from separating, don't boil). Simmer the chili for 15-20 minutes, adjusting with additional chicken broth, if you like. A method I like to use for great added texture is to use a potato-masher in the pot to mash half the chicken and beans. Then stir to combine with the rest.
  4. Serve chili in bowls with garnishes on top or on the side.

Notes

Nutritional information for this white chicken chili recipe is calculated assuming you're following the lighter version of the recipe.

Nutrition Information shown is an estimate calculated by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.

Keywords: chicken chili, award winning chili, white bean and chicken chili

[Originally published January 2016. Updated September 2018. Same delicious recipe with added nutritional information]

Award Winning White Chicken Chili Recipe

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Filed Under: All Recipes, Chicken, Entertaining, Fall Favorites, Lunch and Brunch, main course, Mexico, Most Popular Recipes, North America, Soup, Special Features, Stew Tagged With: best entertaining recipes, chili, gluten-free

Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Brenda

    October 17, 2020 at 9:53 am

    FANTASTIC!!! I have officially tossed out all other White Chili recipes. This is the only one you need. Couldn’t wait for soup and stew season to roll around again so I can crack this one out again. Thank you so much for sharing.

    ★★★★★

    Reply
  2. Maria

    October 01, 2020 at 12:08 pm

    Has anyone tried using chicken thighs rather than breasts? My family loves chicken thighs.

    Thanks, Maria

    Reply
    • Lisa

      October 01, 2020 at 12:57 pm

      Hi Maria, I haven't tried this with chicken thighs but I bet it would be delicious. I agree with your family. Chicken thighs are the best!

      Reply
  3. Jamie Steffen

    September 25, 2020 at 7:06 pm

    Wondering if you have any thoughts on making this a crockpot recipe?

    Reply
  4. Tracy

    September 20, 2020 at 1:24 pm

    I am planning to make this a week ahead and freeze it until the night before we eat it. I’m wondering if I should wait to add the sour cream and cheese until I thaw and reheat in the slow cooker or if it would work to add it all, freeze, thaw and reheat?

    Reply
    • Lisa

      September 20, 2020 at 2:57 pm

      Hi Tracy, Though I've had success freezing the completed chili, freezing dairy is always a little risky. I like the idea of freezing the chili without the cheese and sour cream and then adding all the dairy when you reheat it in the slow cooker. That should work well. I hope you enjoy!

      Reply
      • Tracy

        September 21, 2020 at 9:27 am

        Thank you Lisa! That’s is what I chose to do. I tasted it without the dairy prior to cooling and freezing and it was already delicious! I can’t wait to share this with my friends next weekend!

  5. Gayle

    July 17, 2020 at 4:02 am

    Incredible recipe. One of my all time faves

    ★★★★★

    Reply
    • Lisa

      July 17, 2020 at 12:34 pm

      So happy to hear that Gayle! I really appreciate that you took the time to leave a rating and a comment. 🙂

      Reply
      • candice

        August 30, 2020 at 2:30 pm

        Amazing! Always get rave reviews whenever I make this recipe.. Thanks for sharing.

        ★★★★★

  6. Brooke W

    June 23, 2020 at 5:30 pm

    This is the absolute best white chicken chili I've ever made OR had. It is regularly requested by the family, especially when we have guests. (Making it for the um-teenth time tonight!)
    I loved the suggestion to mix up the types of chili powders, because that makes a huge difference in depth! I made the lighter version, but reserve the remaining three cups of cheese for people to choose to top theirs with more. Absolutely DELICIOUS.
    Thank you, author.

    ★★★★★

    Reply
    • Lisa

      June 24, 2020 at 9:24 am

      Hi Brooke, I'm so happy to know you and your family and friends are enjoying the chili so much! I always make the lighter version too 🙂 I really appreciate that you came back to leave a comment. Happy cooking!

      Reply
  7. Karen Suchar

    June 06, 2020 at 8:19 pm

    This was fantastic. I added one diced jalapeño because I only had one can of diced green chilies. Also added 2 tbsps of corn flour to the sour cream, 1/2 cup chopped cilantro, juice of two limes and one cup of frozen corn to the final product .

    ★★★★★

    Reply
  8. Sue

    May 23, 2020 at 8:41 pm

    Made it tonight and it was great. I used the lighter version and substituted Greek yogurt for the sour cream. Thank you for the recipe!

    ★★★★★

    Reply
    • Lisa

      May 24, 2020 at 6:48 am

      I'm so glad you enjoyed Sue. I really appreciate you coming back to leave a rating and a comment. Thank you.

      Reply
  9. Kiran

    May 21, 2020 at 9:12 pm

    Amazing Chili! Would recommend 10/10

    ★★★★★

    Reply
  10. Christina

    April 28, 2020 at 8:22 pm

    I tried a different recipe many years ago that turned me off from making white bean chicken chili. That is until I found THIS recipe. I cooked this tonight for my husband. We both loved it! I followed the lighter version and it is amazing. Thank you for sharing and restoring my faith in this dish.

    ★★★★★

    Reply
    • Kelly Short

      May 10, 2020 at 7:46 pm

      I followed the recipe- but it’s really watery. Any ideas?

      Reply
      • Lisa

        May 11, 2020 at 7:22 am

        Hi Kelly, did you mash half of what was in the pot (step 3)? That usually creates a lot of good texture to the chili. if you're still not happy with the texture you can thicken it with four or cornstarch. Cornstarch will work faster, if you have it. With flour: Put 2 tablespoons of flour into a small bowl, add 1/4 cup of water and whisk until combined. Stir the mixture into your chili and simmer gently, while stirring, until the chili thickens. with Cornstarch: thoroughly mix 1 tablespoon of cornstarch with 1 tablespoon of water. Stir into the chili while simmering. If it needs more thickening, repeat with the process with an additional tablespoon of cornstarch. I hope this helps!

  11. Tracey

    April 06, 2020 at 3:56 pm

    Absolutely love this recipe
    Big thanks

    ★★★★★

    Reply
    • Lisa

      April 06, 2020 at 5:44 pm

      I'm so glad to hear it. Thank you so much for your comment Tracey.

      Reply
  12. Debi Martin

    March 07, 2020 at 11:08 am

    Best White Chicken Chili I ever made. I am entering it in a Chili Cook-Off next weekend. One question, do you cover the chicken when in the oven?

    Thanks, Debi

    ★★★★★

    Reply
    • Lisa

      March 08, 2020 at 2:45 pm

      So glad you enjoyed! No, i don't cover the chicken.

      Reply
  13. Renata

    February 18, 2020 at 9:27 pm

    Can I halve the recipe?

    Reply
  14. Lance Todd

    February 18, 2020 at 9:13 am

    I’ve made this multiple times over the years. With a few altercations, this week I will be entering it in a club chili competition and I’m using smoked chicken we’ll see what happens.🤞

    ★★★★

    Reply
  15. Amy

    February 09, 2020 at 1:48 pm

    Just wondering if I can make this chili but not add the cheese or sour cream or just leave them to add on top after? Will it be too thin without it?

    Reply
    • Lisa

      February 10, 2020 at 6:45 am

      Hi Amy, I've never tried to make it with none of the cheese and sour cream mixed in - I usually add half and then offer the rest as a garnish. I suggest that you cook the chili all the way through without the dairy. Taste it and see if you're happy with the flavors and consistency when it's all done. My bet is, it will be delicious that way too!

      Reply
      • Amy

        February 10, 2020 at 11:18 am

        Thank you! I will let you know!

  16. Cathy Lawson

    February 01, 2020 at 3:50 pm

    Making this ahead and wondering if I should hold off on adding cheese and sour cream until ready to reheat and serve. Just an overnight make-ahead
    Thanks
    Cathy

    Reply
    • Lisa

      February 02, 2020 at 7:20 am

      You certainly can to that Cathy. Or you can make it with the dairy and chill it overnight. Either way works. Enjoy!!

      Reply
  17. Jen

    January 30, 2020 at 1:30 pm

    Any instructions for slow cooker?

    Reply
  18. Melinda Schneider

    January 26, 2020 at 9:57 pm

    Oh my gosh.... totally the best white chili ever!!! I did however, we love tomatoes so I added two cans of Rotel tomatoes. Follow the recipe and the chicken comes out juicy.

    ★★★★★

    Reply
  19. Etzel Stopher

    January 25, 2020 at 1:38 pm

    I'm going to make this. Is the measurement correct for the cumin? I want to be sure because too much or too little cumin can make or ruin a recipe.

    Reply
    • Lisa

      January 25, 2020 at 5:29 pm

      Yes, it's correct.

      Reply
  20. Alice

    January 24, 2020 at 7:03 am

    Does the nutritional info include the cheese and sour cream? It’s pretty high in fat otherwise. Thanks!

    Reply
    • Lisa

      January 25, 2020 at 4:33 am

      Hi Alice, yes, the nutrition info includes 3 cups of cheddar and 1 cup of sour cream!

      Reply
  21. Andrena Jones-Sharp

    January 22, 2020 at 12:45 pm

    I am going to make this for a church chili cookoff this weekend. Question: Is it 2-4oz cans of green chilies or is it REALLY 24 oz of green chilies?

    Reply
    • Lisa

      January 22, 2020 at 1:06 pm

      Sorry for the confusion - it's two 4-ounce cans. I guess it's hard to see that little dash. Best of luck in the cook-off!

      Reply
  22. Taylor

    January 22, 2020 at 1:08 am

    THIS IS THEE BEST RECIPE...NOT JUST BEST CHILI...BUT ALL AROUND "RECIPE!!" My parents are in their 90's, so I come stay with them for 6 months out of the year to help with everything. When I leave, I have about 70 dinners in the freezer, THIS ONE...i doubled, YES DOUBLED!!! I froze it in zip lock freezer bags (they lay flat, so it's easier!)...and they must have ate it for 10 days straight!!! Taking just "1 more" bag out of freezer...nightly!! Hahaha!!! EVERYONE loves this recipe!!! I follow it to a tee!!! It is perfect!!! Only 1 bad thing...tommorow, my daughter in law is making a batch, as I make a batch...(she too loves loves loves it!!)...bad thing? She is going to realize how easy it is to make...i will no longer be the hero!!!! 1 thing I do differently, I start with dry beans. Thank you for this delishous...ness!!

    Reply
    • Lisa

      January 23, 2020 at 6:57 am

      Haha, I can totally relate Taylor. I was no longer the hero when my youngest son started cooking for himself and discovered how easy it was to cook some of his favorite recipes that I used to make for him. Oh Well, C'est La vie. Anyhow, I'm SO happy you are loving this chili. And what a treat to have loads of it in the freezer!! Thank you for coming back to leave a comment.

      Reply
  23. Clemma

    January 19, 2020 at 2:12 pm

    Trying today...cumin seed or ground cumin?

    Reply
    • Lisa

      January 19, 2020 at 5:46 pm

      Sorry for the confusion. Ground cumin. I hope you enjoy!

      Reply
  24. yandex

    January 13, 2020 at 5:15 am

    White Chili is a favorite at my house. This recipe has some nice variations I need to try it too. Thanks!

    Reply
  25. Jason Thomas

    January 09, 2020 at 6:17 pm

    Great recipe! I made this for a chili cookoff at work and it wasn't even close! Even the other people that made chili had to vote for this one!

    ★★★★★

    Reply
  26. Tracy Lizano

    January 07, 2020 at 11:34 am

    I made this recipe for a chili cook off at my daughters college and she took 1st place!

    Reply
    • Lisa

      January 08, 2020 at 5:43 am

      woohoo! congratulations on your big win Tracy!! Thanks so much for coming back to leave a comment.

      Reply
  27. Swen Nater

    January 06, 2020 at 11:10 am

    I've made many version of white chicken chili and this is the best. Sour Cream and cheeses (half Monterey Jack and half Sharp Cheddar) make this creamy and more flavorful. I do have a suggestion about the chicken breasts. Use Barbara Tropp "Velvet Marinade" overnight to tenderize the chicken breasts.
    1 TBS sherry
    1 TBS cornstarch
    1 tsp Kosher Salt
    1 egg white
    Then crock pot with 2 cups chicken broth, Some chili powder (half Pasilla and half Ancho), and some cumin. Leave salt for at end of cooking because the marinated chicken will provide some salt.
    Nice Job. My wife was impressed.

    ★★★★★

    Reply
  28. Dve

    December 27, 2019 at 6:29 pm

    Don't worry about making extra. Like all chili recipes, it freezes and tastes even better.

    Reply
  29. Christy Lyon

    December 26, 2019 at 8:01 pm

    I made this the first time with a double recipe. I did the chicken the day before and so it took longer to heat up again but I had great feedback. I did this with low fat Greek yogurt and no one noticed.

    Reply
  30. Gail

    December 23, 2019 at 7:54 am

    Have you or anyone tried halving this recipe? It is only my husband and me and I would like to make your recipe in a smaller quantity. Thanks! I got this recipe from a friend who said it was amazing so I cannot wait to try it!

    Reply
    • Noreen

      December 29, 2019 at 3:12 pm

      Hi Gail,

      All you will need to do is 1/3 all the ingredients., I simmer longer than the recipe says for even better flavor. Chili is one of those foods that taste great reheated and you can freeze it as well. Also, I use lean ground turkey in place of the chicken as well to make turkey chili and keep all the seasoning the same., It's a delicious recipe and is my favorite chili recipe so far!

      Reply
  31. Peter

    December 19, 2019 at 9:27 am

    Looks like a winner! Can boneless chicken thighs be substituted for breasts? I have a package of three of those in my freezer I'd like to use. If so, any adjustments necessary? Thanks!

    Reply
    • Lisa

      December 19, 2019 at 11:45 am

      Hi Peter, yes chicken thighs will work well! They've got loads of flavor. You'll be fine if you stick to the same weight - 3 pounds of boneless skinless thighs. Let me know how it turns out!

      Reply
      • Peter

        December 19, 2019 at 12:07 pm

        Thanks, Lisa - will do!

  32. JAck

    December 11, 2019 at 6:01 pm

    Outstanding recipe. We look forward to cooking it every year. Definitely half the cheese and sour cream and add more if you like.

    ★★★★★

    Reply
  33. Dawn

    December 04, 2019 at 9:22 pm

    Made this tonight it was incredible. A forever keeper in my recipe book

    ★★★★★

    Reply
  34. Elizabeth

    December 03, 2019 at 7:14 am

    I made this for family visitors the weekend before Thanksgiving. Absolute winner! All have badgered me for the Recipe. .Even reheated numerous times it held up beautifully and was still great.

    Reply
  35. Rachel

    November 21, 2019 at 10:30 pm

    I made this recipe for my son's high school chili cook off. I walked away the winner of the best chili in the meat category! This recipe was fantastic tasting...I received many compliments and and an almost empty pot.

    Thank you for sharing this delicious gem...I will be sure to mention where I got the recipe from to anyone who asks!

    ★★★★★

    Reply
    • Lisa

      November 23, 2019 at 10:55 am

      Congratulations on your big win Rachel! That's so exciting!! Thanks for taking the time to leave a comment and thank you for telling people about Panning The Globe - that's very sweet of you and much appreciated.

      Reply
  36. Lisa H.

    November 21, 2019 at 9:39 pm

    I love the ease of how this recipe comes together! The first time I made it, I was camping. So I grilled the chicken on the BBQ. Then proceeded with the recipe, and it turned out supremely tasty! The best white chicken chili I’ve ever had!
    Note: For me, the quality of the white canned beans is important. I didn’t realize this until the second time I made it (which happens to be right now). The first time I bought the store brand Cannellini Beans from Smart & Final grocery store. They were perfectly tender! Tonight, the cannellini beans were by a brand called Simple Truth Organic, which I find to be very tough!
    Thanks so much for sharing this recipe!

    ★★★★★

    Reply
  37. CELESTE NORRIS

    November 19, 2019 at 10:45 pm

    Loved this recipe because it didn’t include cream cheese or half and half. It was healthy and delicious 😋

    ★★★★★

    Reply
  38. Alisha Love

    November 14, 2019 at 9:57 pm

    I decided to enter the chili cook off at my job and have never made chicken chili. It tastes great to me, so hopefully they will love it tomorrow. Regardless of whether I win or not, we are raising money for charity. Thank you for the awesome recipe!!

    ★★★★★

    Reply
  39. Mary Christman

    November 13, 2019 at 9:18 am

    How much will the recipe change if I used boneless, skinless thighs? Or maybe a combo of thighs and breast? I have a chili contest I MUST win this year and going in a totally different aspect. Usually do venison chili. Won one year 🙂

    Reply
    • Lisa

      November 13, 2019 at 9:42 am

      Hi Mary. I happen to adore chicken thighs. I think they will be a bonus if you use them here. Maybe go half and half, thighs and breasts. I love mixing it up because it adds a richness of flavor and texture. I hope you win! Keep us posted.

      Reply
  40. Pat

    November 08, 2019 at 2:55 pm

    Just made a batch today with a few minor tweaks and it’s delicious and definitely a keeper!!!!

    ★★★★★

    Reply
  41. Heather

    November 04, 2019 at 5:49 pm

    Hi there! This is absolutely delicious. Thank you for sharing. One question...what is the serving size?

    Reply
  42. Emily

    November 03, 2019 at 7:07 pm

    Does it freeze well?

    Reply
    • Lisa

      November 03, 2019 at 8:25 pm

      Yes Emily. It freezes well. To reheat, defrost it and reheat it slowly, on very low heat, so the milk solids don't separate.

      Reply
  43. Kelli

    October 30, 2019 at 9:46 pm

    I followed the instructions and I still have soup not chili. Dairy didn't incorporate.

    ★★★

    Reply
    • Kelli

      October 31, 2019 at 1:07 pm

      Update--I might be too hard on myself. Despite consistency issues, this chili just placed a close 3rd place out of 14 at the office.

      ★★★★

      Reply
  44. Marcy

    October 29, 2019 at 12:16 pm

    This was an awesome chili. It will be my go to for white chili now!!!!! Thank you!

    Reply
    • Lisa

      October 30, 2019 at 1:57 pm

      Yay! That's great to hear Marcy. Thanks for leaving a comment.

      Reply
  45. Emily

    October 28, 2019 at 8:33 pm

    Do you mean fresh or dried oregano?

    Reply
    • Lisa

      October 29, 2019 at 7:41 am

      Hi Emily. I'm sorry for the confusion. The recipe is asking for 2 teaspoons of dried oregano. But if you would like to use fresh, I'm sure it will be delicious. Since dried is more potent than fresh, I would suggest using 4 or 5 teaspoons of fresh chopped oregano.

      Reply
    • Hunter

      November 10, 2019 at 9:28 am

      Hi, is it safe to make this in the morning and then put in the slow cooker on low or keep warm until dinner time?

      Reply
      • Lisa

        November 10, 2019 at 1:11 pm

        Hi Hunter, I'm not an expert on slow cooker safety but here's an article from a reputable source https://www.thekitchn.com/the-5-safety-rules-of-slow-cookers-224313 -
        They say it's best not to leave food on warm in the slow cooker for more than 2 hours. I bet you can get away with a little more than that but I wouldn't suggest leaving it on all day. Could you put it in the fridge after it's done and then reheat slowly before dinner?

  46. Dawn

    October 26, 2019 at 8:44 pm

    Score card from our household- A+!! I was running short on time so I used a rotisserie chicken- shredded him up and went on to the chili prep part of the recipe- delicioso!! I will make next time as called for as it sounds yummy!! Thanks for passing the award to me from my family!!

    ★★★★★

    Reply
  47. Margaret Dushenko

    October 24, 2019 at 3:21 pm

    Shopping in Canada...can you please tell me what kind 'white' beans are? White kidney beans?
    Thanks.

    Reply
    • Lisa

      October 24, 2019 at 3:48 pm

      Hi Margaret. Sorry it's not clear. White beans refer to cannellini beans which are the same thing as white kidney beans. So whichever ones you find at the store will work.

      Reply
  48. Brenda

    October 17, 2019 at 10:23 am

    Can I make this with chicken thighs?

    Reply
    • Lisa

      October 17, 2019 at 10:37 am

      Hi Brenda, Yes you can absolutely use thighs. Thighs have so much natural flavor - I bet they will be delicious in this chili!

      Reply
  49. Lila

    October 11, 2019 at 12:08 pm

    I’m thinking about making this but will adding the chili powder make it spicy? Is this a spicy chili? THank you!

    Reply
  50. Katie

    October 08, 2019 at 7:03 pm

    I made this sans 1 can of beans and I added a red bell pepper, poblano pepper, Serrano pepper, jalapeno pepper, and Anaheim pepper. I also took out the sour cream and cheese. At the end, in bowls, I added a tablespoon of reduced fat sour cream and reduced fat Mexican cheese mix. When I get rid of my little muffin top I'll make the original recipe, but to be honest, the modification was beyond good. Thanks!

    ★★★★★

    Reply
    • Lisa

      October 09, 2019 at 7:06 am

      Nice Katie! I'm glad to know the low-fat version is great too!

      Reply
    • James

      October 25, 2019 at 4:35 pm

      Reduced fat foods don't make you lose weight. You're misinformed.

      Reply
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