Reviewed: Jan. 12, 2013

i did not love this. the flavor was ok but it just wasn't all there. i think i will look for a "white" chicken chili next time.

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: May 2, 2012

Absolutely DELISH! I did boil 3 chicken breasts then shredded it instead of the canned chicken and only added 1 cup of water. I also added 2TBS flour mixed with 1/4 cup of cold water to thicken it just a bit. I let it simmer only 30 minutes because I was short on time. The flavor is soooo good and it does have 'heat' but we like it that way - even my 10 year old daughter! Will make again and again...yummo!

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Reviewer:

mkubitski

Cooking Level: Intermediate

Reviewed: Apr. 23, 2012

Amateur's Light Breeze Chicken Chili Haiku: "Gasp! 10 cups water? That's gotta be a typo. This still tasted good." So I used about 2 c. of shredded chicken that I'd frozen a couple weeks back, drastically cut back on the water (maybe 1 c. at most) and I had to use 1 can chili beans, and 1 can kidney. Dumped it in the crockpot b4 work, and came home to a chili that was still on the watery-side, due to well, the 3 undrained cans of tomatoes, the chicken broth, and the water, that as I said, I'd reduced. I thought it was pretty dang tasty, and probably one that I'd consider making again w/ 1. add garlic 2. drop all water 3. fresh jalapenos, or no jar at all and 4. fresh chick, not canned.

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Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Apr. 15, 2012

This was very easy, hearty, and healthy.

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Reviewer:

Tammy Jean

Cooking Level: Intermediate

Living In: Crystal Lake, Illinois, USA

Reviewed: Feb. 4, 2012

Soooooo spicy!

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Reviewer:

hlj1109

Reviewed: Sep. 1, 2010

Good! Hot & Spicy! Thanks For The Recipe. Will Make Again

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Reviewer:

Erica

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

Reviewed: May 22, 2010

I cant believe how yuumyy this is. I had a can chicken and found this. To keep it super simple I used dried shallots and dried green and red pepper. Delicious! I'm so surprised. Given the simplicity and flavor this is 5 stars!!

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Reviewer:

foodiebootie

Reviewed: Feb. 24, 2009

Did recipe mods based on another member's review. Used precooked chicken fajita meat (was in my freezer). Sauteed onion, green pepper. Added tomato, beans, mild chile. Sauteed some garlic with chicken - into the pot with the rest added a bit of hot sauce, cumin. Had it with nice fresh bread.

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Reviewer:

Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

Reviewed: Feb. 16, 2009

This was awesome! And I even used the canned chicken! Didn't have jalapenos so added more red pepper flakes.

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Reviewer:

Wawa_md

Reviewed: Sep. 15, 2008

I think those that were freaked out by the canned chicken missed the part where you were in college. This sounds like a poor mans chili! It was actually really good. But, having graduated from college twice, I don't do canned anything anymore if I can help it. So, I did mesquite smoked chicken breasts (4 medium) and I had a few chicken legs left over that had been cooked over smoke the previous night. I combined that with some turkey sausage I smoked with the breast and went from there. I didnt use near the liquid required. And I used chicken stock the whole way. Six cups I think and I still had to thicken it with some cornstarch (but not much). Also tossed in a little cayenne, ground mustard. This was a good recipe and it tasted even better the next day. Thanks

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