Here is Glenda's recipe. I think I added another can of beans (both cans drained).

Posted by glenda_al (My Page) on
Sun, Oct 21, 12 at 16:46

Anne, here's the one I have used many a time

Here's white chili with my rendition:

1 can chicken broth
1Tbl olive oil
2 boneless chicken breasts, shredded
1/4 cup or more chopped onion
1 4 oz can green chiles, chopped ***I puree mine with my hand blender WITH juice
1 19 oz can navy beans, undrained
1 tsp garlic powder
1/2 tsp cilantro ***I use instead 2 tsp chili powder
1/2 tsp oregano
1/8 tsp red pepper

Saute onions in olive oil until translucent
Stir in spices, broth, simmer about 15 minutes, then add beans and shredded chicken and simmer 5 more minutes, to get the flavors blended.
We love it topped with fritos, shredded cheese, and a dollop of sour cream

This may be too simplistic for what you are seeking, but it's pretty tasty.... Check out a packet of McCormick White Chicken Chili Seasoning Mix and follow the recipe on the back. You can use cooked chicken or canned chicken. Cook your own beans, or use canned beans.

This happens to be my "emergency" adaptation of the recipe when utilities are out for a quick heat-and-eat meal that makes 4-servings.

White Chicken Chili

1 can white (cannellini) kidney beans, UNdrained
1 can chicken breast meat (13-oz.), UNdrained
1 c. water
1-2 T. McCormick White Chicken Chili Seasoning Mix (or to taste)
Bring to a boil; cover. Reduce heat and simmer 10-minutes.

-Grainlady

This is the one that I use. Shared by Lorijean.

The Dove's Nest White Chili
==========================
Source: Lori at All That Splatters
2 tablespoons olive oil
1 medium onion, chopped
3 cloves of garlic, minced
2-1/2 cups tomato, chopped or 2 cans (10 ounces each) of tomatoes with green chilies, undrained
6 fresh tomatillos, chopped
1 medium jalapeno, seeded, minced
2 cups chicken stock
1 7-ounce can green chilies, chopped
2 cups chopped cooked chicken
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup (heaping) chopped cilantro
2 19-ounce cans cannellini or Great Northern bean, undrained
1 tablespoon fresh lime juice
salt & pepper to taste
sour cream
shredded Monterrey Jack or Cheddar cheese
Fried tortilla strips (optional)

Heat the olive oil in a large stockpot over medium-high heat. Add the onion. Saute for 3 to 5 minutes or until softened. Add the garlic. Cook for 1 to 2 minutes longer; do not brown.

Add the tomatoes, tomatillos and jalapeno. Cook until the tomatillos are tender, stirring occasionally.

Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice. Cook until heated through, stirring frequently. Season with salt and pepper to taste.

Ladle the chili into serving bowls.

Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips (if using).

Yields 8 to 10 servings

I was with a friend last night who made this for dinner - it was fantastic and I can't wait to make it in my kitchen. Definitely a keeper...

Alexa

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Vegetarian Chili Verde
Recipe courtesy of Giada De Laurentiis
Total Time:2 hr 10 minPrep:40 minInactive:10 minCook:1 hr 20 min

Yield:4 to 6 servings
Level:Easy

Ingredients
1/4 cup extra-virgin olive oil
1 cup chopped onion
One 8-ounce Yukon gold potato, peeled and cut into 1/3-inch cubes
One 8-ounce yam (red-skinned sweet potato), peeled and cut into 1/3-inch cubes
4 large cloves garlic, flattened, peeled and chopped
4 large tomatillos (8 to 9 ounces), husked, rinsed, cored and chopped
2 large poblano chiles (8 to 9 ounces), stemmed, seeded; 1 diced, 1 cut into 4 strips
2 tablespoons dried Mexican oregano
1 tablespoon all-purpose flour
2 teaspoons cumin seeds
Kosher salt and freshly ground black pepper
One 28-ounce can hominy with juices (preferably golden)
1 cup vegetable broth
One 7-ounce can diced mild green chiles
Garnishes, such as crumbled feta cheese, chopped green onions, sliced avocados, lime wedges and chopped serrano chiles)

Directions

Heat the oil in a heavy, large pot over medium heat. Add the onions, potatoes, yams, garlic, tomatillos and poblanos. Cover and sweat until the onions are tender, stirring often to prevent browning, about 8 minutes. Mix in the oregano, flour, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Add the hominy with the juices and the broth and bring the chili to a simmer.

Place the green chiles in a processor. Using tongs, transfer strips of the poblano chile from the pot to the processor; blend just until smooth. Scrape the chile sauce into the pot.

Cover and simmer the chili 20 minutes. Uncover and simmer until the potatoes and yams are tender and the chili is reduced to desired consistency, stirring often, 20 to 25 minutes longer. Season with more salt and pepper if desired.

Here is a link that might be useful: Giada's Vegetarian Chili Verde

That looks really good Ann! Most white bean chilies are much more like over-cooked stews. That actually looks like a chili. Could even add some garden veggies, and/or some edamame, diced sweet potato.
I use black beans and sweet potato and lots of spice and finish with masa and chocolate like a beef chili...so not what liz is looking for.
Using tomatillos is a great idea. Would be good roasted in the oven with the garlic and onions.

Here's another I got from my sister that's completely different and I made it once a LONG time ago:

Turkey Chili

1 lb. ground turkey
1 lg. onion, chopped
1 lg. clove garlic, minced
1-2 tbs oil

Saute the above ingredients. Add:

1 can Italian stewed tomatoes
1 can sliced stewed tomatoes
1 box frozen chopped spinach, thawed and drained
1 can mushrooms (or fresh or frozen)
1 cup chopped celery
1 can kidney beans
2 tbs. chili powder
2 tbs. oregano
1 tsp. cumin
1 tsp. thyme

That ends her recipe, so I'd assume you then simmer it for at least 10 minutes to let the flavors mingle. :)

Thanks for taking the time to dig out and print your recipes. They all sound so different and so good. That is a great looking bowl of chili in your photo Ann!
When it's cold I can't ever get enough soup. With this never ending snow, I may get to try them all!