Calories in White Chicken Chili Vs Beef Chili
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02/02/2015
Hello everyone I am the original poster of this recipe. and i just wanted to say that I have never added a can of diced tomatoes with green chile peppers. its always just been a can of diced tomatoes and then a jar of green salsa. I dont know why that was added to this recipe.Just wanted to let you all know. thanks Glad you guys are liking it.
02/04/2013
Fabulous! Spicy, filling and healthy...not to mention easy! Kids had a hard time with the spice, but after they added some cheese and crushed chips they were good to go. I used Rotel Mild tomatoes with chilis.
06/30/2014
OMG! This is absolutely delish but I did make some changes. I used one can of garbanzos along with one can of the white beans. In addition, added 2 cloves of minced garlic and doubled up on the cumin because I wanted to actually taste that smokey essence. To thicken it up a bit at the end and to add more of the salt factor I added some Queso Quesadilla. It adds an amazing background flavor along with a little creaminess. Served with sliced avocados and corn bread. Serious comfort food.
02/23/2013
easy but needs something
07/01/2013
One change - I've made this a couple of times and at the end I add either some tortilla chips, about a hand-full, or some cornmeal. It helps thicken it up a bit. Overall, a really good recipe. My husband actually asks for it - very rare for a guy whose stock answer to the question "What do you want for dinner tonight?" is "I don't know..." I get asked to make this about once a week and I don't mind at all because this recipe is fantastic. It's also inexpensive, especially if you start with dried beans, use a bullion cube instead of canned broth, etc.
11/24/2013
I needed something quick to throw in the crockpot and come upon this recipe. I had everything but the green salsa, so I improvised with what I did have and threw in a can of ranch style beans with jalapenos. I upped the oregano to 3/4, added a packet of dry ranch, and added some garlic for flavor. Put it on high for 4 hrs, and came home to deliciousness! Served with shredded sharp cheddar, sour cream, and warm flour tortillas. It was awesome! Would recommend to anyone. I'm sure if mine was thrown together and improvised that the original version with green salsa is even more delicious.
02/25/2013
Very yummy! I didn't change a thing and everyone loved it.
10/31/2014
I made this for our office 'chili cook off' Halloween party. I followed the recipe almost exactly and made a double batch. The only thing I changed was the amount of chicken broth. I used about a can and a half because I like my chili a little more chunky. I also used 'chili ready' tomatoes instead of diced with peppers (which I think are still about the same thing anyway). However, mine didn't turn out like the rest of the pictures show. It's definitely more on the red side rather than white like it looks here. After adding the cheese and sour cream to my bowl, along with crushed tortilla chips, it looked more like the picture. I turned my crock pot on at 9pm and left it on low. At about 6:30 the next morning I stirred it up and turned it to warm. The taste- AMAZING! I was actually surprised because I've never made chili before so I didn't know what to expect. Super easy and super tasty. Mine isn't that spicy (probably because I didn't use the rotel tomatoes) but I don't prefer spicy anyway. Definitely a great recipe!
08/03/2014
Do you need something to clear your sinuses?? This'll do it! Whew! That's some mighty tasty stuff! My general impression of this recipe is that it is an excellent and very versatile 'base' to start with; you can easily modify it with lots of different additions to make it *just like you like it*. The flavor and consistency reminded me more of tortilla soup than chili, but the beans make it chili. It would be excellent with any kind of 'Mexican' or Tex-Mex foods like tortilla chips, sour cream, avocado, black beans, etc. or cheeses like cheddar or Monterrey jack. I admit that I'm a wimp when it comes to all things spicy-hot, and I hate onions. Obviously I skipped the onions, and I also used mild Rotel and only a small 7 ounce can of salsa verde. That made the spice just right for me--very tasty but not overwhelming. I love cumin and oregano so I really heaped them up in the measuring spoons. Otherwise I prepared it according to directions and loved it. Its not something I'll make once a week, but I'll keep it in the recipe box to make every once in a while. It's good comfort food, and incredibly easy and versatile.
11/26/2013
This is so good I make it all the time so easy and really good! I like to add a can of black beans to the recipe. I serve with sour cream and grated cheddar cheese!
05/03/2014
Crockpot Chicken Chili Haiku: "This didn't 'wow' us. Green salsa overpowered. Soupy and so-so." I will try any variation of chili, and this recipe's only non-disappointment was that it was easy to have in the crockpot b4 work, but upon serving, we realized that the entire jar of salsa verde was just too strong, and that, coupled w/ the broth made it entirely too watery for us, resulting in using a slotted spoon. Happy to have given it a try though!
10/17/2015
First off, I'm rating it 5 stars with my changes, because I've only made it this once: I bought petite diced tomatoes, and rinsed them before adding, I also used 3 cans of white beans, 1 lg can of white hominy, and half a pound of frozen white corn. At the end I added a little water, and some cayenne pepper for heat. Toppings were sour cream, cheese, diced avocado, chopped cilantro and Fritos. It was delicious and we are now ditching our old chili recipe in favor of this one. Everyone agreed this was amazing!
06/13/2015
Excellent! This recipe is a much lighter and not as heavy as traditional red bean, chili powder type chilis. Skip the chicken broth if you want it really thick. I added just 1 cup of broth which at first seemed watery until I removed the chicken, shredded it then put it back in---it was perfect! Also added two cloves of minced fresh garlic. I used as much no salt ingredients as possible; beans, tomatoes and corn. The salt in the green salsa was plenty for the whole recipe. Also used diced tomatoes and not the rotel type to keep the spice down. Doubled the cumin to ½ tsp as many reviewers suggested, a must and used a mild Green Salsa Verde from Trader Joe's that is actually mild. This chili was not the least bit spicy which is how we like it.
04/11/2014
It's delicious..a bit spicy but I love it and my family loved it too.
09/19/2014
This is yummy! I've made this recipe several times and my husband calls it tortilla soup vs chicken chili because we like to squeeze half of a lime in it and also garnish it with cilantro, avacado, tortilla chips, cheese and sour cream!
09/06/2013
Tasty, but I omitted the corn and added some jalapeños and added avocado after it was cooked for some more flavor. I would skip the salsa Verde next time, it makes it soupy with the tomatoes too. The flavor seemed only a little bland without some added spice and texture.
10/15/2013
We did not care for this recipe. The recipe, which I made as presented, was bland and soupy. We ate it over rice, with cheese, sour cream and avocado.
01/04/2015
This was my first time using a slow cooker and I must say that this recipe made it a great experience. I followed the recipe but had to add some cornstarch to thicken it up...it was way too soupy for my taste,otherwise great and tasty recipe.
01/24/2015
we've used it a bunch of times with some minimal changes. we used real tomatoes and green chilies (using the cans of it really made it way too salty for our taste), tripled the cumin and added garlic and lots of cilantro. we also prepared our own white beans. but absolutely delicious!!!!
03/27/2015
This was SO GOOD with a little cheese and sour cream!!! Yummy!!!!!
09/24/2014
Gave only 3 stars because it was SO spicy. Even our friends who like spicy food thought it was just a tad hotter than necessary. However, made with a 1/2 jar of Salsa Verde, or less would probably be great. Then it would definitely warrant 4 stars.
12/29/2014
My husband made this recipe based on the simplicity, ingredients and the star rating. He used skinless, boneless chicken thighs instead only because we had them on hand (I know that adds some calories and fat). This recipe was fantastic!! It's definitely a keeper!
12/27/2014
Loved it! Added some black beans, a couple yellow squash, some carrots, and a jalapeno pepper.
11/28/2017
I would give this 6 stars if I could. One of the best recipes I have ever tried on here. I used 1 can regular diced tomatoes (as the original contributor said in a comment) and substituted 4 tablespoons of dried minced onions for the fresh onion (less cooking odor). My wife and I killed this in one dinner plus lunch the next day. We couldn't stop eating it! Thanks Starr!!!
02/24/2015
Following the directions exactly, it turned into soup. I removed about 1.5 cups of liquid (you can probably just leave out the broth) and then it was pretty good. The spice level is spot on and the flavoring is pretty good.
01/16/2015
It was so I easy to make and great for leftovers... I used the recipe that was listed and added a dash of chili powder for a kick... I recommend this recipe...
01/31/2015
Easy and delicious.
01/09/2015
This was a good recipe, but I heeded other reviewers advice regarding how spicy it is. Instead of Rotel, I used plain diced tomatoes. The salsa verde provided enough flavor and kick for our family.
06/04/2015
I used chicken thighs. They have so much more flavor. I upped all spices to 1 teaspoon each and added 1 teaspoon minced garlic. After tasting, it was soupy, so I added 1/4 cup cornmeal to thicken. Also it was a little bland, so I added another teaspoon of oregano and salt and 1/2 teaspoon thyme. It turned out great!
03/05/2018
I barely ever make a recipe exactly as it's written. Get over it. haha My husband likes soups and chili that are meaty so I used 3 chicken breasts instead of two. I would agree that you need at add 3 Tbsp of cornstarch at the end to thicken it up. A few tsp of lime zest really perk it up too.
12/15/2015
Came out really good. I did make sure to use the diced tomatoes without the chilies like the original author said to. It is really good and my kids love it. Thanks!
01/20/2015
This was delicious and very easy to make. I'm a wimp when it comes to spice so only used half the bottle of salsa verde and my husband who likes spice thought it was just right; I did too. Will definitely make again however next time I will add some green pepper and/or change one of the cans of beans to black beans because it needed a little more color.
01/29/2020
As much as I don't like rating something that I don't follow to a tee I decided to rate this based on the changes I did. Instead of 2 cans of white beans I used 1 can of white and 1 can of black beans just due to personal preference. I also used a can of cream of chicken soup rather than chicken broth just to make it a little creamer/less runny. I also used ground cilantro rather than oregano. I think this recipe was exceptionally good and was very quick to put together. I served it over white rice with fiesta cheese, sour cream and crushed tortilla chips on top. Loved it..I would definitely make it again
06/03/2015
My brother made a similar dish which called for zested lime. Really picked it up.
06/06/2015
This is a good and easy recipe. I made this without a crockpot and it Was better and thicker. I used all the ingredients as stated without any additional salt but with a 3 pepper mix fresh ground. I sautéed the onions and I added garlic until just a little bit browned, cut the chicken into small chunks and added into the onions and garlic with double the cumin ,dried oregano and sautéed until chicken was cooked thru. Then I added the green chili and tomatoes and let simmer. Then I added the beans and corn, salsa verde and chicken broth. Brought to a boil on medium high then turned to med low and let simmer for 4-5 hours. In the last 30 minutes I added 1/2 cup queso quesadilla this added a nice creaminess to it, server it with sliced fresh avocado and tortilla chips. If you have the time I recommend this as an alternative to the crock pot. I got a lot more flavor and the house smelled amazing All day!!????
09/24/2019
I made this chicken chili my family loved it I did not Put oregano. You will need to and some other spices. I added cheese on top and served With tortillas.
11/14/2015
I didn't have diced tomatoes with chilies so I added two small cans of mild green chilies. The flavors just get better over time.
11/21/2016
It was good and I'll make it again. The following are changes that I will make for my own reasons. Fire roasted corn drained because the batch I made was a little to watery for me and I think the fire roasted taste might be nice. And add another can of beans plus one chicken breast.
01/13/2015
This recipe has really great flavor, and is so easy to cook! Note that chicken chili will be more "soupy" than meat chili. My picky kids loved it so I will definitely make this again.
11/10/2016
We love this recipe and so far, so does everyone we share it with. When you have a lot of people, use it to top some rice.
02/26/2017
The flavor is good, but the soup is very thin. If I made it again I would add more beans, corn, and cornstarch to thicken the chili.
03/10/2019
My family loved it! I am Weight Watcher. It fits the program perfectly.
01/07/2016
I actually loved this recipe. It's very flavorful and my kids ate the whole pot that evening, however, it is more like a soup/stew than a chili. I didn't bother to thicken it because it turned out great as a soup, but I wouldn't make it as a chili unless I added something to thicken it. Also, I would suggest using low sodium chicken broth if you don't make your own, and rinse the white beans. It was a tad salty.
09/28/2016
I have made this exactly as it says. It is a very delicious recipe that I wouldn't mind again. However, to make this a regular part of my cooking, I add my own twists. I always cook my crock pot recipes for 10 hours or so. It just makes the spices work together a lot better. I usually don't use this website as a verbatim cookbook. I use it as a base that I add to, and that's what I would recommend to everyone else to get the most out of sites like these.
06/05/2015
Made it tonight. My husband and I both loved it!!
09/08/2019
We made this with extra oregano and cumin. Very soupy added cornstarch to thicken but next time will decrease broth. On night two I added 1 1/2 adobo pepper that made the flavor pop. Will make again.
10/30/2018
Super simple to make. I didn't change a thing and made this recipe exactly as written. We like the rotel tomatoes in it. However, for those worried about the spice factor diced tomatoes would work well. This recipe freezes very well as I
01/10/2019
I made this exactly according to the recipe and it was excellent. It was a nice change from the tomato-based meat chilis I've made before. I will keep this in rotation.
01/14/2019
Oh My Delicious! I did read the reviews while creating this delish meal. I used two cans of white beans (instead of one), added crushed red paper flakes and 2 tablespoons of cornstarch and half cup of milk to thicken. Served with shredded cheese and sour cream. Enjoy!
03/25/2016
This is great!I used white and navy beans with grilled corn.Also threw in a sun dried habrinero and the juice from half a lime!I'll make this again!
12/23/2019
Something to note about this meal is how diet friendly it is! I gave the recipe to a friend who was doing Weight Watchers, and this meal is 0 points in their system! I figured it was low on the WW point scale, but didn't realize it was THAT low!
04/05/2016
This was very good, easy to prepare and will make again. I followed the recipe exactly (maybe a bit more cumin was added) and the jar of salsa verde was pretty spicy so it really perked up the dish. At first it was a bit juicier than I like but once the chicken was shredded that wasn't an issue. My son really enjoyed this when he dropped by unexpectedly and talked me into fixing a care package w/cornbread for him. This was my first experience with spicy chicken and white beans being called 'chili' but an old dog can learn a new trick once in a while. Thanks for sharing the recipe and for the always helpful/interesting reviews. Viva Allrecipes!!!
01/08/2020
I used leftover roasted chicken and added two more spices; cilantro and paprika. Also left out the salsa (personal preference). This was a hit for a cold winter night. Served in soup bowls with mexican cheese on top.
01/13/2018
I made a few modifications and everyone, including two picky kids, really enjoyed it. I used plain diced tomatoes, only 4oz of broth, a little less cumin, corn with poblano and red peppers, and added minced garlic. It cooked in the Crock-Pot for 8 hours and the chicken was perfect. Will add this one to my favorites.
10/28/2018
Made this dish exactly as it is listed. I'm not a chef and I wasn't sure about the type of "white beans" so I used whatever beans looked like white kidney beans. Turned out perfect!
12/22/2016
Loved this! Easy and tasty. The whole family really enjoyed it, and I've been asked for the recipe. No changes.
04/17/2016
Very nice, has a little kick to it. Be careful to drain all the liquids from the canned vegetables. The chicken broth, green salsa, and diced tomato add enough liquid. Otherwise, you'll get more a soup than a chili.
08/11/2018
Fabulous! I used about 7 oz of the salsa verdi and 8 oz of chicken broth. I used diced tomatoes and a can of green chilies. I rinsed every thing to avoid a salty taste. (Including the tomatoes and chilies and corn. It is exactly the right consistency and sooo good with sour cream!
04/11/2019
NO CHANGES GOOD AND EASY
10/27/2018
5 stars with my additions. first I used my favorite salsa (about 2 cups) I also added a can of cheddar cheese soup. I doubled the Cumin and finished it up by making a cornstarch slurry to thicken it up at the end. IT WAS AMAZING !! I also cut my chicken into chunks, but that's my personal preference.
10/22/2015
Great recipe! My whole family loved it!!! My 15 year old daughter even had it for breakfast! I added 505 southwestern medium flame roasted green chili sauce to it. Topped it with shredded Mexican style cheese and sour cream! Was fabulous! thank you so much!
08/12/2018
added more chicken broth and tomatoes. super yummy
06/24/2015
LOVE it! It had a little kick to it, but just the right amount. Even my weak husband said it wasn't too spicy for him. Looking forward to making it for company and potlucks.
02/26/2019
I just made this. Even my super-picky 12 year old loves it!!! I didn't have any corn, so used chick peas & black beans instead. It turned out fabulously! Thank you for the recipe! I'll definitely be making this again
01/26/2016
I doubled the cumin, but that was all. Made it several times. Everyone loves it. Same here
05/21/2020
I have made this several times, without changes, and it is fantastic. It is easy to make and is always a crowd favorite. Thank you for posting it!
05/18/2017
Tastes great! I've made it twice and have used chicken breasts for one recipe and pork sirloin for the other. Both are very good. I added Rotel's Diced Tomatoes with habinaros and also some cilantro to give it a bit more flavor and kick. It's so easy to made real quick in the morning and ready for me when I get home from work.
09/23/2015
A bit too spicy for me! A few changes and I would love it
06/05/2015
Very good 'chili' served over rice. Nice balance of ingredients and textures. Not too spicy and not too bland. Excellent with tortilla chips and slices of avocado. Will put this in our regular rotation. Good stuff!
05/25/2020
This recipe was very good, even on a warm spring day. The only thing I had to do diffierently, since I did not want to go to the grocery store during the Covid, I used two 12.5 cans of chicken that I drained and shredded in the strainer. Otherwise, I put everything in the crock pot and cooked on low for 6 hours.
06/21/2015
Very good & very easy to make! I was cooking for two people, so I cut the recipe in half...adjusted my recipe for 3 servings and used common sense. I took other reviewers advice; I did use (Chi-Chi's mild) salsa verde as directed and I don't think it was overpowering at all. You could cut salsa verde in half to prevent too much heat/spice (salsa verde is basically just green chiles anyways). We also only use Dei Fratelli Seasoned Diced Tomatoes in our house and those have a small amount of mild chiles, then I doubled the garlic, and also only used half the chicken broth called for (which was a perfect amount of broth to give it the right consistency, which you will notice once the chicken is shredded after about 5 hrs of cooking and put back into the pot). I then also doubled the cumin. Keep in mind that cumin & green chiles are key flavor ingredients in white chili/chicken chili. You can play around with both to give more or take away heat/spice as preferred. I rated this 5-stars! Terrific recipe... made it much easier than my previous recipe that was extremely time consuming... soaking beans, 99 different ingredients, yada yada yada... this took very little effort with the same result in flavor... it really was amazing and we were pleasantly surprised... and we are very picky!
01/18/2016
Followed the directions exactly and it turned out great, a little spicy though.
02/01/2018
Love this! I make it about 1x/week in the winter! I substitute shredded rotisserie chicken & just make it on the stovetop, starting by caramelizing a diced onion. I add an extra can of diced green chilis too.
04/04/2020
Do not understand the raves on this recipe. I made it EXACTLY as directed. The result was thin and soupy, with one dimensional flavor. After the result was sub par, I salvaged this by adding a good bit of fresh garlic, some flour to thicken it and about a cup of shredded sharp cheddar to bring in a creamy and contrasting flavor to this boring chili that had bland beans, chicken and a little spice from the salsa. After my significant adjustments I'd give this a 3.5.
12/11/2016
This was absolutely fantastic! I made it for work yesterday and it was a big hit. I made it again today for my husband and he loved it. I made a few changes to up the flavor. I added one tablespoon of garlic, two teaspoons of sea salt, changed the oregano to two teaspoons and increased the cumin to one teaspoon.
06/06/2017
I thought this had great flavor for a quick and easy week day meal!
04/12/2017
I cooked the chicken in the broth, spices and tomatoes in the crock pot for 4 hours. Then I shredded the chicken and added the beans (kidney and navy), frozen corn, more spices and more diced tomatoes an hour before serving. It a nice chili, just wished I would have added some "heat" to the mix. Next time.
02/14/2020
I make a lot of soups and chilis, but this one won't make the cut for a repeat appearance. We all gave this a solid "meh" rating - flavor is pretty mild (too mild for our tastes), and I can't explain it, but think the appearance is unappetizing. I added some additional spices (after tasting it), but it just wasn't obvious to me how to doctor it up further. (I'd say normally we are a middle-of-the-road spice family: not afraid of spice, but we don't go overboard.) I imagine the brand of salsa verde could make a big difference in the flavor, so maybe a different brand would change the outcome.
12/26/2018
One of my husbands favorites that I try to make at least once a month!
09/25/2015
This has been a family favorite for years! I made as written. Delicious
09/26/2016
I doubled the recipe. I added 2 cans of black beans drained along with 2 tsps garlic salt, 2 tsps chili powder, 1 extra tsp cumin and an extra can of chopped green chilis. Served with cheese, sour cream and avocado slices. So delicious!
03/14/2020
This recipe is AWESOME. My family and I all loved it. It's flavorful and delicious. I doubled the recipe but only used one can of chicken broth. I also omitted the white beans and only used two cans of black beans. I cooked minute white rice separately at the end and then mixed it into the chicken chili that was ready. I was thinking about trying this mixed with egg noodles some time. My husband loves rice though. I will be making this a staple in my household for dinners. Thank you for an awesome, easy recipe!!!!
07/22/2020
Excellent recipe, this chicken chili is very good. Followed recipe and suggestions from reviewers to increase the amount of cumin and oregano. Also added most of a small can of chopped green chilies and a teaspoon of minced garlic. Served with cheddar chili cornbread.
01/05/2019
I made this exactly as described. It was wonderful. I even got asked for the recipe! Used this salsa. It was a bit spicy but oh so yummy!
05/30/2019
This recipe was very easy and tastes delicious the only thing I added was cherry tomatoes cut up .
06/27/2021
I didn't have green salsa so I used regular. It's very good!
04/30/2021
Excellent recipe! It is full of delicious flavor. Thank you for sharing.
10/16/2021
Made as listed except only 1 can of white kidney beans (is there a bean called white bean??). I used mild chile verde and cooked at high for about 6 hours. It was perfect and delicious!!! Thanks for a new recipe. Not sure how much you all eat but probably enough for 8 people in our house (used 1.25 lbs of chicken).
10/27/2020
Very tasty! Made according to recipe with the exception of the green salsa, as we don't care for it. Next go round, we're going to swap one of white beans for black beans, and add cilantro
09/26/2020
Loved it!
01/29/2018
I was really low on chicken broth so I reluctantly used beef broth instead with the small amount of chicken broth that I had and lo and behold it was fabulous! I also happen to have on hand a home a jar of green chili salsa so I added the entire jar into the recipe. Very very good and I ate leftovers for days.
07/08/2019
Simple and delicious!! I have made it 3 times in the last month and am always sorry when the leftovers run out. The only change I made was due to my preference for tiny white beans. I served it with sour cream and cheddar but it can just stand on its own without any accompaniments. SOOOOOO GOOOOOD!!!
10/06/2016
I made it just like the original recipe called for! Everyone in the family loved it!
01/08/2020
I doubled this recipe for a party. It was very easy to make and tasty, but I think it would be even better with a creamy base - sour cream or even a creamy chicken soup.
04/05/2020
I love this chili. I've made is twice now and second time I changed the chicken breast. When chicken was almost done I removed and cut it into chunks, then put back in to complete the cooking. I didn't shred.
11/11/2018
It was really good and easy to make. I had like 7 million pounds of chicken to make and this was one of the ways I made 2 of the chicken breasts. Did it as is and turned out awesome. Served with rice and cheese and all the deliciousness.
12/14/2015
It was good but nothing spectacular.
05/05/2019
I made it and made a few changes to it and my whole family loved it.
06/21/2015
So easy and so yummy! The only change I made was to add a can of black beans. It turned out very flavorful without being too spicy. We topped it with cheese and served it with tortilla chips.
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Source: https://www.allrecipes.com/recipe/230792/crock-pot-chicken-chili/
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