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Amateur's Light Breeze Chicken Chili

SUBMITTED BY: Todd Hunt

"The cumin's the king here. I used to make this stuff during college because there is enough of it to last me a long time. This recipe is VERY hot."

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Read Reviews (25)

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PREP TIME	30 Min
COOK TIME	1 Hr 15 Min
READY IN	1 Hr 45 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 (10 ounce) cans chunk chicken, undrained
2 (16 ounce) cans chili beans, drained
3 (14.5 ounce) cans Mexican-style stewed tomatoes
1 (12 ounce) jar sliced jalapeno peppers
1 large onion, chopped
2 large green bell peppers, seeded and chopped
1 1/2 tablespoons chili powder
2 tablespoons ground cumin
10 cups water, or as needed
1 (14.5 ounce) can chicken broth
salt to taste

What to Drink?
	Zinfandel

DIRECTIONS

In a large stockpot, combine the chicken, chili beans, tomatoes, jalapenos, onion and green bell pepper. Season with chili powder and cumin. Pour in the chicken broth, and enough water to cover the ingredients. Stir well, and bring to a boil. Reduce heat to medium, and let simmer for one hour. Season with salt to taste.

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REVIEWS

Reviewed on May 22, 2007 by Nicole Burdett

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.

Nicole Burdett
May 22, 2007

Here's how to make it a five star: As it was, this recipe was likely about a four star, but with a few improvements, it's easily a five. Canned chicken creeps me out too (as one other reviewer stated), so I used 3 real chicken breasts. While boiling the breasts, I sauteed the onions and peppers for about 5 minutes prior to adding them to 2 cans Mex stewed tomatoes (which I had chopped), 2 can of chili beans, and a half jar of jalapenos (which I had chopped). After the chicken was cooked through, I melted about 1 T of butter and sauteed 2 cloves of garlic, then added the shredded/cubed chicken and seasoned it with about 2 T of Frank's Red Hot. I then added it to the pot along with 1T of cumin and 1T of chili powder. Then added 1 can of chicken broth and 1 can of water. About 20 minutes into simmering, I noted the soupiness, so I mixed about 3T of cornstarch and 3-4 T of water together, and then added it to the pot and mixed well. It turned out amazing... thick, healthy, delicious, and just the right amount of spiciness not to interfere with the flavor. I also served it over a slice of wheat bread w/ a piece of fat free cheese on top... outstanding :)

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20 users found this review helpful

Here's how to make it a five star: As it was, this recipe was likely about a four star, but... MORE

Reviewed on Sep. 10, 2003 by IRISHROSE1205

This chili was a little more soupy than what I'm used to, but it tastes GREAT!! MORE

Reviewed on Feb. 2, 2006 by Nae

This was amazing! I added an extra onion, lots of garlic, used less jalapeno and cumin and... MORE

Reviewed on Sep. 10, 2003 by chikeechiquita

I thought this chili was very good and flavorful. It was much soupier than I am used to, but... MORE

Reviewed on Apr. 28, 2004 by Julie1271

I took a chance on this recipe because it sounded spicy and I'm glad I did! It was WONDERFUL!... MORE

Reviewed on May 19, 2005 by ANGELAKOMLJENOVIC

This was excellent very easy to make. It was more of a soup than a chili but it is a great... MORE

Reviewed on Feb. 10, 2005 by Elizabeth

This was very easy and delicious. I did however use only half the jar of jalapenos, and it... MORE

Reviewed on Sep. 25, 2004 by Cam Mac

So great! I agreed with the other reviews...too much water, I cut the recipe in half, and... MORE

Reviewed on Jan. 20, 2007 by Jaclyn

I made this chili but it came out more like a soup. I only used 5 cups of water and it was... MORE

Reviewed on Feb. 21, 2006 by SYDNICONNALLY

I have to be honest... I was looking forward to this chili all day. The first batch I made... MORE

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