Lori's is delicious.
Here's the link to it on her page so you can see the pic.

Here is a link that might be useful: Dove's Nest White chili

THis isn't a White Chili, but it is the best Chicken Chili I have ever had. It is an Ina Garten recipe.....

Chicken Chili from Ina
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
1 hr 45 min
Level:
Easy
Serves:
6 servings
4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
For serving:
Chopped onions, corn chips, grated cheddar, sour cream
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Thanks! They both look good!
Maybe I'll make them both and give one to her and keep one! LOL

Linda

Linda, I don't remember where I got this recipe (it may have been from here), but I tried it once with great success. I used spinach instead of the kale.

CHICKEN CHILI

This versatile chili is a perfect follow-up to a dinner of roast chicken. Make the chicken stock from the chicken bones, and toss the leftover chicken in the chili. Or use a rotisserie chicken. ItÂs also totally adaptableÂuse spinach in place of kale, any kind of canned beans (even hominy) and any combination of chicken or turkey. Serve it with cheese quesadillas or cornbread and a green salad.

2 Tblsp. olive oil
1 cup chopped leeks or onion
3 garlic cloves, chopped
2 tsp. ground cumin
1 tsp. cumin seed
1 lb. ground turkey sausage
3 cups chopped cooked chicken
2/3 cup barley
2 (16 oz.) cans garbanzo beans
2 tsp. pickled jalapeno
6 cups lower sodium chicken broth
4 to 8 cups chopped kale (optional)
½ cup shredded Monterey Jack or Cheddar cheese
Chopped green onions, sour cream

Heat oil in a Dutch oven over medium heat. Add leeks and garlic; sauté 5 minutes. Add cumin, cumin seed and turkey sausage. Cook until sausage is browned. Add chopped chicken, barley, beans, jalapeño, broth and kale, if desired. Bring to a boil and simmer about 20 minutes or until barley is cooked. Serve topped with cheese and green onions. Serves 10.

Source: Relish the Holiday, October 2006.

Heres a Green Chicken Chili I cam up with for a pot luck. Everyone raved about it.

GREEN CHILI WITH CHICKEN

4 Chicken Breasts, cvut into ½" cubes
1 Medium Onion, diced
4 Cloves Garlic, minced
2 Jars Salsa Verde
2 Cans Cannellini Beans, drained and rinsed
1 Can Chicken Stock
4 Cups frozen shredded Zucchini, thawed and drained
Adobo Seasoning, to taste
Cumin, to taste
Brown Sugar, to taste

Season the Chicken Breast liberally with the Adobo, sauté in a bit of oil until completely cooked. Add the Onion and Garlic and sauté until Onion is translucent. Add Salsa Verde, Beans and Chicken Stock. Add Cumin and Brown Sugar to taste. Add Zucchini and stir to combine all.

The Brown sugar is because the Salsa tended to be too sour, and I wanted to add some depth to the flavor. You donÂt want it to be sweet, just not sour. The Zuchinni cooks to nothing and adds body to the broth. I used frozen because I had it in the freezer, but you could easily leave it out or use fresh. I ended up adding the whole second jar of Salsa just because it seemed to need it.

Steve

Here's white chili with my rendition:
1 can chicken broth
1Tbl olive oil
2 boneless chicken breast, chopped ****Use WalMarts, and use breast only shredded. Or any rotisserie chicken.
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
Sauce chicken and onions 4-5 minutes in olive oil **If using Wal Marts cooked, saute onions only till 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

Here's the one I made for tonight.

White Turkey Chili

2½ lbs. ground turkey
1½ cups dried beans (I used Cranberry Beans because I grow them in my garden. You can substitute a can of black beans rinsed and skip precooking the beans.)
1 cup smoked roasted peppers or roasted peppers (I used yellow, red & orange for color)
1 cup red onion, diced
6 garlic cloves
¼ cup fine corn meal
¼ cup Recaitro (Goya)
1 tbs. olive oil EVOO
3 cups chicken or turkey stock
Sea salt to taste

Garnish:
Scallions, chopped
Cheddar or Jack cheese, grated
Tortilla Chips (I love the Food Should Taste Good Multigrain or Lime chips)

Simmer beans in water until tender, drain and rinse. In a pot, sauté ground turkey in oil until cooked through, breaking meat apart as it cooks. Add garlic, onions, peppers, beans and stock. Simmer Chilli about 1 hour. Add corn meal and Recaitro and simmer until corn meal is cooked and Chili thickens about 20 minutes. Serve with scallions, cheese and tortilla chips.

Here's one from Rachael Ray

Here is a link that might be useful: Most popular downlaoded recipe