White chicken chili from What to Cook When You Don't Feel Like Cooking (page 148) by Caroline Chambers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute zucchini, bell pepper, broccoli, cauliflower, spinach, or chard for kale.

  • rachael_18bc7s on April 24, 2026

    Made this a million times. Perfect recipe

  • claire_txa051 on April 06, 2026

    Yummy! I did end up doubling the amount of stock for the soup because it ended up being too tight for me. Added some leftover cauliflower (raw) and it fit right in!

  • averythingcooks on March 09, 2026

    This was a good (if not the best I've made) white chicken chili. I used ground serrano chile powder, a big handful of chopped roasted poblanos, shredded zucchini & a home canned salsa verde. I always start slowly with salt and this time used a mix of kosher & a chili/lime/salt blend.

  • jill_cbb1ci on March 08, 2026

    A go-to quick meal for a crowd. Perfectly delicious without slow cooking. Yum!

  • AllisonML on March 01, 2026

    This is super easy and good. Don’t add any salt until the end! I think the salsa verde is salty. I oversalted the first time and had to add in a lot at the end to mask it.

  • ldyndiuk on February 17, 2026

    This came out really well! I agree with the person who mentioned starting low with the salt. Two teaspoons seemed like a lot to me so I used 1.5 and it was a bit salty for my taste (but my husband thought it was perfect.) I also didn’t use the entire bunch of kale as it would have been ridiculously kale-y, but I guess that depends on how large your bunch of kale is. Delicious, and I will make it again.

  • TFall21 on December 10, 2025

    Very solid, simple recipe. Quite tasty especially with all the toppings (I'm partial to sour cream and fritos).

  • mdagl on December 06, 2025

    This was delicious. I used leftover Thanksgiving turkey in place of the chicken thighs, which made it an incredibly fast meal too! Probably the best white chicken chili I’ve had/made.

  • EatinSnax on November 09, 2025

    Delicious and easy! But I have a note about salt. I only added half the salt specified in the recipe, and still thought it was almost over-salted. How much salt you actually need will probably depend on which brand of salsa verde you use. I recommend starting low with the salt and adjusting to taste!

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