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 Chipolte 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 the 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. ;) UPDATE: Using the Jalapenos makes this dish VERY hot. Most people will not be able to tolerate that so be selective here with your ingredients. I personally love to sweat eating soup. LOL! Very good! Everyone who has tried this soup loves it. Make it without the Jalapenos if you plan to feed people you aren't familiar with. They may not like it that spicy.

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Shiraz

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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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!

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NJ Sherry Wine

Cooking Level: Intermediate

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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!

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Annie

Cooking Level: Intermediate

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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.

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Sarah

Cooking Level: Intermediate

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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!

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mollyh

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Reviewed: Oct. 28, 2009

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

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DEBMCE4

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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!

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mcckath

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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!

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Amy

Cooking Level: Intermediate

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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!

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Julie

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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.

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JQ

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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.

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lisa.barsotti@comcast.net

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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!!!!

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Jennifer

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Tucson, Arizona, USA

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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!

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lovejam

Cooking Level: Expert

Home Town: Cassadaga, New York, USA

Living In: Rochester, New York, USA

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Reviewed: Oct. 22, 2009

My favorite soup. It's hard to get something too spicy for me or my husband so this is perfect. I use fresh roasted green chiles and fresh serrano peppers instead of canned but otherwise I make it exactly as written. Perfect served with corn tortillas and even better the next day. Make this. You won't be sorry.

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robinscott

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Reviewed: Oct. 20, 2009

Very good chili. I followed the recipe exactly except for the jalapenos. I used half the recommended amount. It had enough heat to open your sinuses but not enough to be over powering. I combined ingredients as recommended then put them in the crock pot. I highly recommend a dallop of sour cream in your bowl!

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loves to cook!

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Reviewed: Oct. 19, 2009

Loved all the seasonings! Yum. (My bad, I used dry beans which I had soaked - however I should have cooked them first :P before putting it together - this took a lot longer and a lot of water because of that)

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Mother2Be

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

Very Good! Only changed I made was to leave out the jalepeno. 2 Thumbs up!

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stacie

Cooking Level: Intermediate

Living In: Danville, Illinois, USA

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Reviewed: Oct. 18, 2009

I didn't use the green chili peppers or jalapeno peppers either and the cayenne alone made it a bit too spicy. Should have read the other reviews! Other than that, it was DELICIOUS!!! I used fresh chicken breasts that I cooked and added as shredded chunks. I also mixed in the cheese I had and served that way.

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LADYDRAKE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

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Reviewed: Oct. 15, 2009

Awesome - I like my chili hot, so I would prefer to add more spice... but I don't recommend that for many people! It had enough spice for my family!

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cardboardboxes

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Reviewed: Oct. 14, 2009

Loved it & so did the family! I pretty much followed the recipe. Only thing different was I made my own chix stock & did not have jalapenos so I added a little x-tra cayenne. It worked!

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