Reviewed: Nov. 21, 2008

Yum. I ate this at a friend's house and it was a huge hit for all. I had to have the recipe and can't wait to try it.

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Heather

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Reviewed: Nov. 21, 2008

This is sooooooooooo good. I love this chili. My children love it too.

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TACLARK73

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Reviewed: Nov. 21, 2008

Great base recipe. I like to use fresh chili's and jalapenos. I saute them with the onions. We like our chili a little thicker-so I added 2T of flour with the spices and cooked for a few minutes. Just served the cheese on the side with sour cream. Yum-We like it hot!

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Lori VE

Cooking Level: Expert

Home Town: Saint Cloud, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Nov. 20, 2008

Not bad! Added garlic salt, doubled the oregano. I think hominy or corn would be a good addition. Will make again. Super easy & quick.

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Nov. 20, 2008

Aside from shredding the chicken, I followed Hawesa's recommendations. I thought the chili tasted pretty good. My only complaint is that it was a little on the thin side. However, the following day it thickened quite a bit. It tasted better the 2nd day as well.

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Lana

Cooking Level: Beginning

Living In: Clearwater, Florida, USA

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Reviewed: Nov. 20, 2008

Tried 2 times & not going to waste time trying anymore. The 1st time I made as written, but didn't like white beans & it was overpowering from the heat of the cayenne pepper & jalapeno. Last night I used different beans which worked, didn't use cayenne pepper & seeded jalapeno pepper & it was still to hot. We added sour cream so we could eat it. We like flavorful food, spicy is great, but we like it where one ingredient (jalapeno or cayenne if using) doesn't overpower everything else. We felt that the jalapeno did just that - you couldn't distinguish anything. We'll stick with regular chili or a chicken taco soup from now on. Very disappointed.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Nov. 17, 2008

I made this for my Bible Study group and they loved it!! I didn't use the jalepanos, but the recipe had just enough kick without it. I'll make it again.

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CleveCook

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Reviewed: Nov. 14, 2008

I make this once a month - and I always freeze a ziploc of rotisserie chicken or roasted chicken to make this so much easier. I do not added jalenpenos... hubby can't have the spice. I sometimes double this for a great family chili gathering! Always bake fresh cornbread muffins. We always put sour cream, cliantro and monterey cheese fresh grated! Thank you!!!

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MoJo

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Reviewed: Nov. 13, 2008

I've made this recipe at least 4 times now. Its taste varies with what I have in my cupboards but it's always good! I've learned to leave out the jalapeno's. I usually puree 1 can of the beans to thicken it and add a can of corn. One time I finely chopped some carrots and added them to the batch. No one even noticed! My vegetarian loves this without the chicken and I do too. Thank you for this tasty recipe!

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alwaysbetty

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2008

Overall it was a good recipe but TOO spicy even for my taste and I didn't add the cayenne or all of the "devil peppers" as my husband calls them. I added a can of corn to the batch which did cut some of the bite out of it. Overall I liked it but would leave out the "devil peppers" completely.

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lacylue

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 7, 2008

Awesome recipe! I would've preferred a little less spice . . . maybe two cans green chiles instead of using the one can of jalapenos or just decrease the amount of cayenne pepper. My husband said he would've liked it better if it was a little thicker. I had drained the beans, so maybe if I just would have used some or all of the liquid it would have thickened it up. I served with a dollop of sour cream. Oh, and instead of using cooked chicken, I just opened up two 12.5 oz cans of chunk chicken and added to soup. Very easy and flavorful.

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HARTMR

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2008

Very easy and fast- I had to use canned chicken and veggie broth, but it came out great- i left out the jalapenos for less heat, and the green chilies were plenty to flavor and spice it for the less spice tolerant! I added corn for color. Great for a fast no fuss dinner!

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patty l

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2008

Great recipe! I added a can of corn and a diced green pepper. Omitted the green chilis. Husband really liked it and he usually doesn't like chicken. Will make again.

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Sarah D.

Cooking Level: Intermediate

Living In: Grandville, Michigan, USA

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Reviewed: Nov. 2, 2008

My whole family LOVED this, as did I. The only reason why I rated it a 4 was I thought there was too much liquid and was more like a soup. So I added a little rice to soak up some of it. Flavor was wonderful. I did as some others suggested and only did half of the cayenne pepper and used two cans of green chilis instead of the jalapeno peppers and it certainly didn't lack anything in taste. I have already bee asked to make it again!

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N. Clark

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Reviewed: Oct. 30, 2008

This chili is delish! I added left over corn and black beans as one reviewer suggested. I didn't have any green chili's on hand but I adde more cayenne and some Kosher salt to taste. Yum.

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Reviewed: Oct. 29, 2008

This was very, VERY good. My 4-year-old even liked it! Skipped the jalapenos (used two cans of chiles instead), and added only a dash of cayenne. Pureed one can of beans to make the broth thicker. This will definitely be part of our winter soup rotation. Thanks for the recipe!

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bethze

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

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Reviewed: Oct. 29, 2008

Excellent recipe. I love the flavor. I cook the chicken breast with some salsa for extra flavor. Add extra garlic. Sometimes I stir in some cream cheese at the end for a creamier broth.

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A229740

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2008

This is very good! The only thing I would recommend is to halve the amount of jalapenos and cayenne pepper. It is very, very hot if you leave as is, and is still pretty hot when you halve the pepper. Also great served with lime wedges. Everyone can squeeze in how much lime juice they like...adds a great flavor to the chili.

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jamras

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2008

I tried this recipe after having a fabulous White Chicken Chili at a potluck. Needless to say it did not compare, and I'm still searching. The Oregano totally doesn't match the other seasonings. It would have been better if I'd left it out, but still not great.

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