It was a cold, damp snowy evening here in Denver and chicken chili sounded perfect for the weather. Like many other reviewers, I myself did a little "tweaking" as I usually do with recipes. I didn't have cooked chicken, so browned the cubed chicken in the Dutch oven with a little cumin, chili powder, salt and pepper then transferred to a bowl, to be added later. I then proceeded with the recipe adding the onions and garlic. I did replace the tomatillos with salsa verde and added an extra can of diced tomatoes. I added a bit more cumin than called for and a few dashes of Tabasco as we like a little more heat. I omitted the coriander (as I was out and didn't realize it) as well as the corn. I let it simmer for about an hour and a half which thickened the chili nicely and intensified the flavors. I served with cheddar, sour cream, avocado, crushed tortilla chips, and a squeeze of lime juice. AMAZING! I would have to say this is my new favorite chicken chili recipe (and I have tried many!). This will be a new favorite in our home as well!

Reviewed On: Oct. 21, 2009