Comments on: Southwest White Bean + Chicken Chili

By: Jessica R.

Jessica R. — Mon, 13 Feb 2012 17:08:04 +0000

Just made this Saturday night–loved it! So easy to make and so yummy! I did shred the chicken to make it more of a southwest style. Our family loves soup and this recipe is now added to the soup rotation.

By: Victoria

Victoria — Tue, 31 Jan 2012 04:15:40 +0000

I made this two nights ago and it is A-MAZING! My only regret is that I didn’t make a larger batch! Never fear, I will be making this again when I run out. This was my first time cooking with leeks and at first I was a bit nervous, but they completely make this dish! Thanks for sharing, I’ve already shared this page with some friends :)

By: Ann

Ann — Tue, 31 Jan 2012 01:13:27 +0000

I made this chili last week and it will be added to the regular meal rotation. I added a bit of lime juice and it brightened it up nicely. Next time, I’ll buy fresh limes and add some zest as well. I think some roasted green chilies would also be a nice addition.

By: Ellen

Ellen — Wed, 25 Jan 2012 03:30:34 +0000

We tried this recipe this weekend and thought it was great! Surprisingly flavorful for the small number of ingredients. There are two things I’d do differently next time. First, I’d shred the chicken, and second, I’d puree some more beans and add them as a thickener.