By: Stan
Blah
By: Amanda Allen
This is a great recipe! I have made it several times. I never have coriander, and have yet to miss it.
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/white-chicken-chili/comment-page-183/#comment-741379">Jane</a>.
Yes it can be frozen.
By: Jane
Can you freeze this chili?
By: Marie
This is my favorite white bean chicken chili! Blending the beans makes a huge difference and throwing the cream cheese in there would help melt it better agree. I had to add a little more chicken broth at the end though as after I cooled it for 15 min there wasn't much liquid left! But as this type of chili can be so watery I would rather have it on the thick side and be able to add in moisture. Thanks for an awesome recipe!
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/white-chicken-chili/comment-page-182/#comment-739784">Melissa</a>.
There are crockpot instructions down the page just a ways. :)
By: Charlene
I blended up some cottage cheese broth and garlic salt instead of the cream cheese for extra protein
By: Shawn
In reply to <a href="https://www.cookingclassy.com/white-chicken-chili/comment-page-183/#comment-739812">Jay Bilmon</a>.
Adding the bacon would be a game changer! I agree about the melting of the cream cheese.
By: Jay Bilmon
This is an epic recipe - I use fresh corn off the cob and added chunked bacon. Was surprised the cream cheese was difficult to melt / liquefy completely - next time, I'll use the food processor with some broth to puree it similar to the beans.
By: Julie
In reply to <a href="https://www.cookingclassy.com/white-chicken-chili/comment-page-182/#comment-738489">Gaylene Doherty</a>.
I've made this recipe for years but recently went plant based. I changed it and it's still delicious. Here are the changes:
Vegetable broth
Three cans of beans
Whole bag of corn (I use riced cauliflower)
Two chopped med potatoes
Plant based cream cheese (heat in microwave before adding as it takes longer to melt)
Other than these changes, I follow the recipe.