I wouldn't really consider this "chili" it's more like a soup. I added cornstarch to mine to thicken it up a bit. I followed the recipe and it turned out pretty spicy though it was still edible. Probably won't be using this recipe again.

By Miss Ann on February 28, 2012

My family loved this dish, I cook it frequently.

By laurabrown on February 25, 2012

love this recipe...I've made it Paula's way...I only left out the white pepper since I don't like it ...and it was absolutly wonderful....my jalapeneos were pickled, out of a can ...I did soak the beans overnight though ...my beans always take a long time to cook and I made it in the slow cooker until the beans were soft....about 5 hours ....but it was worth the time ...love it !! love it !!

By murielle on February 25, 2012

I have had this kind of chili before But it's been along time ago.It ws really good too.Thanks for recipe.

By Rebecca on February 17, 2012

do you have a crock pot version?

By jastina on January 29, 2012

MMMM This was really good! I used canned Navy beans to save time. I also added celery and bell pepper! I used fresh jalapeno to make it spicier! I am a southern man that loves his food with a kick!

By Cody Thomas on December 28, 2011

Answer to Paula LeFleur: Yes, cook chicken first, then chop. I have made this on several occasions using canned cannellini beans, and a can of chopped green chilies...saves a lot of time. I also add a little cornstarch to my chicken broth (before it goes in the pot) to thicken...it is a little thin. I use less than half of the cilantro the recipe calls for...it's overwhelming if not. Other than those few changes that suit our family better, the recipe is great. Someone mentioned tarragon...not sure where that came from...it's not in the ingredients!

By Donna on December 13, 2011

Not a good recipe. I mistakenly followed the instructions to the letter, and ended up with tough undercooked beans. 2 hours soaking time for navy beans seemed wrong...and it was. Dry beans are best when cooked overnight. I won't try this recipe again.

By Scorr on December 04, 2011

Tried the white bean chili. Husband loved it. Will be a family favorite. I served with corn chips.

By LoAnne Savage on October 07, 2011

Mannnn this is awesome....I made it tonight..but a little different. My chicken was already made and I used canned navy beans so I sauteed the onions and garlic with the chicken and added the rest....so fast...so good! This recipe is a KEEPER

By Jacquie on September 14, 2011

Tried the white bean chile and it was delicious!!!Thanks!

By Anonymous on July 16, 2011

I always look up new recipes to try and normally they are the best. But I made this and it was incredibly gross. Sorry but I about got sick, I think it would be alright without the cilantro, the smell of the taragon made me sick at my stomach so I think that is why this was so gross to me. But you wont know unless you try.

By Stella on April 26, 2011

I've made your White bean Chili, my husband loves it!! But the beans need to soak more than 2 houes and cook longer than 1 1/2 hours. I've cooked it about 6 hours and my husband says its much better. Sorry, I don't like it because I don't like white beans! I thin next time I'm going to soak the beans overnight!! We love your recipes, thanks!!

By Kim on February 15, 2011

Havent tried this chili yet but it looks delicious. I came online to hopefully get the nutritional information but didnt find it. Was wondering how I could get that?

By Lisa on February 07, 2011

Could you please include the nutrition information on recipes--especially the "healthy" ones like This great White Bean Chili? Thanks, and we look for re-appearances of THE LADY in SO CA after such a grand Rose Parade!!!!!

By Margaret on February 02, 2011

By Judy on January 21, 2011

I have a question about the White Chicken Chili! Do you cook the chicken before you put it in the pot? or does it cook enough when placed in the pot for 1 1/2 hours? Thanks

By Paula LaFleur on January 18, 2011

I just have a question. Do you put the chicken in raw, or do you cook it some?

By Regina Godfrey on January 18, 2011

dearest Paula, for Christmas I recieved your kitchen Classics cook book from my Daughter. and was so happy to get it. I honestly watch your cooking show every chance i get. and must say what a delight it is to watch you cook, because you cook with so much LOVE i can tell you cook from the heart.I love the way you and your sons bond in life as well as in the kitchen (by the way Jamie and Bobby make lovely brides maids) do you have a recipe for HAM CHOWDER. i found a recipe for this from another cooking website and it was delicious and was wondering if you have your own version of this. im into the old school country cookin as well as ITALIAN.My mother was from Arkansas (god rest her soul)as well as grandma (god rest her soul) and my father was from ITALY.(god rest his soul) I love to cook and i have created some of my own recipes.most people cook with a teaspoon of this and a tablespoon of that. but when i cook i use a pinch of this and a dash of that and it usually comes out great..what do you think. would my cookin be more enjoyable if i used exact measurments? always looking for ways to improve my cookin so any tips you can give would be great.BEST DISHES to you and your family

By Jeff De Angelis on January 08, 2011

I just made this and it is delicious! I just made a few changes. I think 1 1/2 cup of chilies is too much though...I only put 2 tablespoon of canned green chilies also I used three 9oz cans of chicken chunks. I also added 6 oz of shredded monterey jack cheese to make the soup thicker!

By Anonymous on November 04, 2010