Healthy White Chicken Chili

This was delicious, I'll probably double it next time. I definitely recommend tortilla strips as well Edit: I doubled it!!

This is great. Only change I made was to use 6 cups of broth and I added a tsp of granulated garlic.

I added a crunchy chili oil to the blended garbanzo beans. added a nice kick.

We usually add an extra 2 cups of broth for a soup-ier effect. But our whole family loves this recipe!

Made it twice already. Soooooo good. I used white kidney beans, and added a can of black beans too for a bit more beaniness.

By itself, this was pretty good but it was awful when served on mashed potatoes. I'd recommend eating it alone instead of on potatoes. I also added more flour at the end to thicken.

This was good. It was a bit spicy for the kids, but they are both young.

My 13 month old and 4 year old approve. I did add a can of white beans. I can't have chilli without beans

Very good. Really like the spices and chickpeas. I made it in my crockpot and added rice at the end. Made it very easy.

It tastes good. I substituted the chickpeas for cannellini beans, and added the extra blended beans for a little bit thicker consistency. By the way, it does call for using a blender.

I made home made tortilla chips to go with, it was excellent. I will be doing this again soon it's a fall favorite! Would also be good with cornbread!

Very tasty and healthy soup! Definitely an easy go-to in the Fall/Winter. The recipe says 4 servings but more like 6 in my opinion.

This is my go-to chili that I make all the time in the Fall/Winter! What I do different from the recipe is that I use a jar of salsa verde instead of the can of green chilies, and it turns out great! Everyone I’ve made it for loves it. I also sometimes sub canned corn for the frozen corn as well as rotisserie chicken for the raw chicken thighs. Today I added quinoa and pinto beans. Turned out great! I made it in my InstaPot on Pressure Cook (High) for 10 minutes, but I used rotisserie chicken so chicken didn’t need to cook & canned corn instead of frozen. I love that this recipe is easily adaptable if needed! 10/10 recommend!

Lovely! Didn't have 2 tins of chickpeas so blended 1 tin and a tin o butter beans with a stock cube for the sauce, didn't add any whole. Just cooked in a big saute pan. Added diced pepper, spinach and spring onions. Probs didn't use as much stock as it said- just blended stock cube with beans and added a bit more hot water as needed. Used approx 450g chicken, made 4 decent portions. Grilled 8 small sliced wraps and served 2 of these and 1/2 an avocado with each portion.

Cooked it in instant pot with added peppers and spinach. Added one tin of chickpeas to cook then a second blended at end to thicken. Served with Creme fraiche . guacamole and grated cheese - amazing!!

Loved it! Loved using the extra cam of chick peas to thicken the broth. Yum