Creamy White Chicken Chili

I always use more chicken (~1.5 lbs), use an 8oz block of cream cheese, and add a 2nd jalapeno. Must serve with avocado, cilantro, and fresh squeeze of lime!

Added a lot more spices and cheeses. Turned out great.

We doubled the recipe because we were serving a group of 7, and have two bowls left over for lunch :). It was a big hit!! Everyone loved it, we added some tortilla chips to the garnish and served with some warm crusty bread and salad. Highly recommend for a game night or dinner with friends and family.

Adding corn could be good. Also be sure to double/triple the spices

The whole family loves this! I use rotisserie chicken to make prep a little easier. A flavorful salsa verde is key.

It was good but it felt like it was missing something

Doubled all the spices the other comments said and came out great

Absolutely delicious! I doubled the spices as recommended by other commenter. It was 10/10.

Needs added spices.

If you have a sous vide - I did seasoned chicken in a sous vide for 1.5 hrs at 150F. Then shredded and added to the final product. It makes the chicken much more moist and delicious. I also doubled the spices.

This would good but I needed more spice. Maybe I got some mild jalapeños as I left the seeds in.

I used smoked Turkey instead of chicken. I added 1 more small can of green chilis and 1 more can of drained (white) Great Northern Navy Beans. I substituted sour cream dollops for the yogurt topping. I didn’t use the green sauce. Every spoonful of this delicious soup is a delight!

I changed a couple things. I did sweet peppers instead of jalapenos. Used chicken drums, and fresh parsley, and bay leaves. To add a little kick i added cayenne pepper.