Reviewed: Nov. 9, 2009

Awesome way to use up leftover roasted chicken! My modifications: 5 cloves garlic; 1/2 fresh diced jalapeno instead of the can; 1/2 tsp cayenne; 2 cans of beans (plenty); added two fresh pablano peppers and a couple shakes of hot pepper flakes. I didn't measure the liquid, but I used water + 3 tsp of chicken bullion, and it was still too watery. Mine turned out mildly spicy, just about perfect, tho I think next time I'll use the whole jalepeno.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JHUBB

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2009

LOVED this with a few modifications: After reading reviews, I only used about 1/2 the jalapenos, and instead of the green chile peppers, I used Herndez salsa verde (about 1/2 cup) because I usually have it on hand. I also only used 2 cans of beans (and fork-mashed about 1/2 of the first can). SO SO SO good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

paigems

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2009

Absolutely delicious! I used the basic recipe except for a few simple adaptations - I used 4 cans of White Northern Beans (pureed one for thickness) and added a bit more chicken. Other than that, I followed the recipe exactly. Yes, it is very spicy, but that's the way we like it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DOTSBARRETT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2009

It was okay but I still have left overs nobody wanted to eat. I have another white chili recipe I prefer much more than this one. Thank you for the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SONYAWOOD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2009

Delicious! Followed suggestions and pureed 1 can of beans to thicken.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BIGALIBABA

Cooking Level: Expert

Living In: Edmonds, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2009

took it to tailgate party at UL football game, everyone loved it, great recipe, kinda spicy

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MICHAEL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2009

This is delicious! I have a 2, 4 and 6 year old and they loved it. Because of the boys I left out the jalapenos and cayenne, so this can be made for mild palates and still taste great. Added a can of black beans and topped with sour cream and homemade tortilla chip strips. A fall favorite!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

joypip

Cooking Level: Expert

Home Town: Puyallup, Washington, USA

Living In: Wenatchee, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2009

Very good after reviewing some of the recommendations. From the original photo it looks way too thin so I also pureed one can of the white beans. I also added a tsp. of Cipolte Chili Seasoning. I used the 50% low sodium chicken broth too. Oh, the fiesta corn was awesome added to this! ;) 2 cans of broth is perfect amount. I did not add the Jalapenos because I was afraid it would be a tad to spicy but I personally would love that. My kids thought it was too spicy but young kids can't usually tolerate heat but I thought it was mild. Next batch I will add the Jalapenos and add a full tsp. of Cayenne Pepper. I only used 1/2 tsp. for this one. It wasn't hot at all to me! The texture is very good. Not too thin or too thick. Perfect...IF you follow some of the recommendations. The taste is very good and the spices are perfect. A must try! Just add/subtract ingredients to your personal liking. ;)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Shiraz

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2009

Amazingly easy - has a bit of a kick to it. I made it (almost) true to the recipe 1st time around, as I always do. It would be very easy to make different variations. I am usually a "from scratch" cook, but I will use this shortcut recipe again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NJ Sherry Wine

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2009

Great! Whole family loved it. I reduced the jalapenos to about 1 T. (will use the rest for the super yummy popper dip that's on this site). I cut out the green chiles (because I don't like them that much), used 1 teaspoon cumin, and just dolloped some low fat sour cream on top and sprinkled with cheese. A very low fat recipe if made that way. Made this way I thought it was a perfect amount of spice and great with corn bread! Thanks for the great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Annie

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2009

Unfortunately, this was very bland. I liked the spice, but spice alone does not make the dish enjoyable. I doctored this like crazy and was unable to make it great. I'll stick with the Slow Cooker Chicken Taco Soup on this site. Close, but a bit different and absolutely wonderful. **Just an update, if you really want to save this as I did, add a can of cream of chicken soup. Not very authentic for chili I know, but it did add a good chickeny something.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sarah

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2009

yummy!!! i changed a few things though - i used 1 can black beans, 1 can white beans and 1 can pureed white beans to thicken it up and used 2 1/2 cups broth. i also used 1 fresh chopped jalepeno instead of canned and didnt have any cumin on hand so i left it out. served with monterrey jack, sour cream and fresh tomatoes on top with cornbread. delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mollyh

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2009

Yum!! Beware, this is really hot. I added additional mashed beans because we like a thick chili.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DEBMCE4

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2009

Used rotissarey chicken and just a smidge of the jalapeno and chili peppers taking warning from other reviewers. Just enough of a kick. At the last minute through in a can of drained corn for a lunch crunch. Just fantastic and pretty healthy too!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mcckath

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2009

Really good - but too hot (and I really like hot things). I only put about 1/4 of a jalepeno pepper in diced and it was WAY HOT!!! I think just doing green chilis would be the best route to go, but maybe 2 cans to give it more flavor. I also thought it was more soup consistancy than chili consistancy, so I may cut back on the liquid next time too. BUT THERE WILL BE A NEXT TIME!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2009

This is the most delicious chili ever! We like things hot so we add a 1/2 can (4oz) of diced jalepenos and 2 (4oz) cans of green chiles. Delish! Plus I put all of the ingredients into a slow cooker and cook on high for 4 hours. Then, I take the chicken out and shred it with a fork, and return it to the crockpot for another 30-1 hr. YUM!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Julie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2009

This was delicious! We had to mild it down for the kids, but it was still fabulous. Just subbed green chiles for the jalapenos and just a dash of cayenne. So tasty.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JQ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2009

Since all my cooking excursions come from AllRecipes.com I noted this recipes had many good reviews thus I tried it. I only had two cans of cannellini beans thus the mixture came out slightly watery. I added 1 tablespoon of Quinoa which created a thicker texture while adding additional protein and whole grains. I also used a slow cooker for this recipe. The outcome was wonderful; a thick wholesome chili. I do recommend this recipes too all that are curious to try it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lisa.barsotti@comcast.net

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2009

amazing!! I made mine in the slow cooker. I cooked it for about 7 hours. We had the leftovers the next day and it was even better. Next time I will add hominy for a change. I loved the simplicity of the chili!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Tucson, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2009

Very good recipe....love Mexican food and this has those flavors, it is very spicy though but the hotter the better! I did not change a thing, love it!

Was this review helpful? [ YES ]
0 users found this review helpful