Reviewed: Nov. 20, 2009

This was pretty tasty although not spiced enough for us. It did improve over a few days - i took some for lunch on day 3 and it was much improved. YOu might want to eiher increase the chili spice again or I will try cooking my chicken in spices a la chicken tacos before I add it to the soup.

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karen

Cooking Level: Expert

Home Town: East Pittsburgh, Pennsylvania, USA

Living In: North Huntingdon, Pennsylvania, USA

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Reviewed: Nov. 15, 2009

Doubled this for a large group. Used dry beans (pinto and black) and simmered in 2 crock pots all day. I was very happy with the result.

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Pam

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Reviewed: Sep. 30, 2009

I've used this recipe so many times in the last 2 yrs and it always turns out great! I like to add cilantro and sub one can of black beans for one kidney when I make it with chicken. Otherwise I do a typical chili with ground beef. I also don't add the red or green peppers because my hubby doesn't like them in his chili. As for other comments on the lack of flavor, just add salt, pepper, and a little hot sauce if you like it hot. The amt of other spices are perfect! Thanks for the recipe!

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Godsweetsong

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Reviewed: Sep. 21, 2009

I halved this recipe (it makes a LOT)! I didn't use as much green & red pepper or chicken as called for (seemed like too much to me), and I added a full can of corn. I also threw in some brown rice I had cooked up. I think the seasoning blend was perfect for my tastes, I really enjoyed this! I threw everything in a crockpot on high for about 90 minutes before eating.

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SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

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Reviewed: Sep. 16, 2009

I made a few small modifications based on reviews and what I had on had, but WOW this chili was awesome! I used broth instead of water, crushed tomatoes instead of diced, and different beans (two cans of black beans, one can of kidney beans, one can of garbanzos). It was delicious, inexpensive, filling and easy. Has a really nice kick/spice to it. I'll be keeping this one. Thanks for sharing!

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neska

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Reviewed: Sep. 4, 2009

Thanks Carol- Great recipe! We had the soup the first night, and then rolled the left-overs in tortillas with cheese, lettuce, tomato and sour cream the following night. We will make this again.

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Donna

Cooking Level: Intermediate

Home Town: Richland Hills, Texas, USA

Living In: Bothell, Washington, USA

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Reviewed: Jul. 7, 2009

I was a little surprised at how good this soup was! A bit more red pepper taste than I expected, but it really worked wonderfully with the chicken. My children loved it too! I served with a little sour cream and some cheddar, while I ate it as is to save some calories.

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CHRISTY7795

Cooking Level: Expert

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Reviewed: Jun. 13, 2009

Pretty good, a little to bell peppery.

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sarahedutton

Cooking Level: Intermediate

Living In: Elko, Nevada, USA

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Reviewed: Mar. 17, 2009

I had a ton of shredded chicken left over, so I searched for a recipe where I could use it and came across this one. I love chili, so it was a perfect match!

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Kampilicious

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Reviewed: Feb. 20, 2009

This was way too runny for us. It seemed to not have enough in it or something

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ShilohK

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Reviewed: Feb. 16, 2009

I thought this recipe was great. I made just a few minor changes. I used 2 pounds of diced chicken, a 10 ounce package of frozen corn, the diced tomatoes with garlic & onion, and 2 cups light chicken broth instead of water. My family liked it so well that I doubled the recipe and took it to soup and salad day at my job.

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vicky53

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Reviewed: Feb. 4, 2009

I tweeked the recipe as follows. the trick is chicken broth in lieu of water! Ingredients: 2 pounds boneless, skinless chicken thigh, cut into 1/2-inch pieces 2 tbsp vegetable oil 1 onion, diced 3 cloves garlic, minced 1/2 tsp ground chipotle pepper 2 tbsp ground cumin 1 tsp oregano 1/4 tsp cinnamon 1 1/2 tsp salt 1 tsp fresh ground black pepper cayenne pepper to taste 1 red bell pepper, seeded, diced 1 green bell pepper, seeded, diced 1 jalapeno pepper, seeded, diced 1 can (10-ounce) diced tomato with green chilies 4 cups chicken broth 2 (15 ounce) great northern, or navy beans, drained chopped fresh cilantro to garnish, optional Other Super Cool Chili Recipes: Spicy Three-Bean Chili Chicken Chili Verde Turkey Chili

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PhillysMom

Cooking Level: Expert

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Reviewed: Feb. 3, 2009

This was wonderful. I think like everyone else, I altered it a little to suit our tastes. But overall very easy and good!

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EDever

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Reviewed: Jan. 25, 2009

My husband and I are on a low GI diet and this is the most filling, delicious chili soup... I made a whole pot and have some in the freezer. Great recipe!

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kscarpettagirl

Cooking Level: Expert

Home Town: Lockport, New York, USA

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Reviewed: Jan. 18, 2009

THE best chicken chili I've had. I used 1 cup chicken broth, 1 cup water and 3 cans of kidney beans and 1 can of black beans. Amazing! My husband, who does not like chili, loved it. Defnitely a thumbs up!

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Kristi Cook

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Reviewed: Jan. 18, 2009

My friends were licking their fingers after this one.. simply amazing and perfect on a winter day! I found one green pepper and one red pepper was enough and I personally don't like corn so I didn't put it in. I added some red chilli powder and some indian spices to add a slightly different taste to it and it came out really good.

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Chabz

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Reviewed: Jan. 12, 2009

Delicious, I made it vegitarian and company loved it :) Thanks!

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Melonie

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2009

mm i wold say this is really heathy and tastes Great!

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julieanng

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

This was REALLY good! I had leftover roasted chicken to use up that I shredded , so I found this recipe and decided to give it a try. I did make some tweaks - 1 each red & green pepper, chicken broth instead of water, 1 can of cannelini beans (instead of kidney), about 3/4 c frozen corn and 1 teaspoon of chili powder (instead of 2). Fit nicely in 5 qt dutch oven. Let simmer for about 45 mins to thicken. Made a nice dinner w/ some Italian bread. Awesome!! Will definitely make this again.

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goldie725

Cooking Level: Intermediate

Living In: Mantua, New Jersey, USA

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Reviewed: Nov. 23, 2008

I have been looking for a good chicken chili, and this recipe is it! My DH loved it and so did I. A great flavor that marries perfectly with cheese. YUM!!! This is a keeper.

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LikesToEat

Cooking Level: Intermediate

Living In: Bloomington, Illinois, USA

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