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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Reviewed: Nov. 15, 2008

I loved this recipe- i substituted chicken broth for the water, and varied up the beans a bit instead of using all the same- excelent!!! I slow cooked for about 2 hours as well.

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FSUKerri

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Reviewed: Nov. 3, 2008

Instead of water, I used 2 ½ cups of chicken broth. I also used 2 cans of dark red kidney beans, a whole bag of frozen corn and about 1 teaspoon of salt. It turned out sooo good!

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Panzola

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Reviewed: Oct. 30, 2008

Super yummy! Was looking for something non-dairy to use up my chicken from the night before. I actually added in some left over pork tenderloin and left over rice and let simmer for a couple of hours.

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JOANNADALE

Cooking Level: Expert

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Reviewed: Aug. 26, 2008

This is an excellent chicken chili with just the right amount of spices. I used canned corn as I did not have frozen corn. Also for a little extra flavor, I used chicken broth instead of the water. I think it would make a nice dinner meal served over white rice.

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rapram

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Reviewed: Aug. 10, 2008

Nice blend of spices, not too spicy but a good kick. Mght like to rty with ground chiken next time. Husband loved it -- great as a healthy choice.

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Jenni G

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Reviewed: Jul. 31, 2008

I reduced the corn to half, eliminated the water, didn't use the liquid with the kidney beans and used half the tomato sauce since I didn't want it to be soup but more like traditional chili. It was bland at first and made some adjustments in the seasonings which made it better. Would experiment some more and tweak the recipe.

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Raquel

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: May 3, 2008

VERY GOOD! I cut the recipe in half and it still made more than enough for 4 people and I made it in the crock pot. I added extra cayenne, chili and cumin. My family loved it and it was quick!

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dbmooncloud

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2008

FABULOUS!

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jki

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Reviewed: Apr. 3, 2008

I followed other's suggestions by replacing the kidney beans with black beans (only 3 cans) and replacing water with chicken broth. I also added 50% extra chili powder, real minced (sauteed) garlic instead of garlic powder, and omitted the parsley. It turned out great, but it gets better with age (a crock pot would probably yield the best results).

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Ross

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Reviewed: Mar. 25, 2008

This recipe was incredible. I made it in the crock pot and used dried beans so it took me all day but it was delicious when it was finally done. I used half black and half red beans and added more corn. The spice combo in this recipe was perfect. This is my new favorite chili recipe.

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Crystal P.

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Reviewed: Mar. 25, 2008

I used the extra corn, less water, and crushed tomatoes instead of diced. I also added extra herbs and spices, chilli flakes, cilantro, oregano and basil. My husband loved it served on rice.

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DEARSTARLA

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Feb. 25, 2008

Very good and very filling. I love the corn! This recipe could have used a lot more flavor. Next time I would add some Texas Pete Hot Sauce.

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SHIRLEYTEREK

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Reviewed: Feb. 22, 2008

very good, i used broth instead of water, added a bit of sugar and put a lil rice in it, i used shredded chicken which fell off the bone from the broth i made. i will def make again

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SSSERICA

Cooking Level: Beginning

Home Town: Columbus, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 8, 2008

I added a few different things to this recipe. I slow cooked this amazing soup for eight hours on low in a crock pot... It turned out so GOOD. If I would have eaten it in a hour it would have been to thin but this way it thickened up. It really made alot (caution). I added garlic,chicken bouillon cubes,olive oil, lawry's,basil, black beans.... TIP= I also shredded the chicken and peppers small in chopper! I have had so many comments from friends saying this is the best soup they have had!!!

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sarah

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Reviewed: Dec. 12, 2007

This recipe resulted in a delicious, flavorful soup. I did made few changes to the recipe, though. I used the produce on hand. Rather than corn and bell peppers, I added two stalks of chopped celery and two chopped carrots. I added two cans of beans, rather than four, without their juice. I used two cans of tomato sauce in place of the bean juice and water. The spice combination is perfect for our taste.

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Jasperbell

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Dec. 5, 2007

So quick! So easy! So good! My family and I loved this easy chili recipe. We have also made it with leftover thanksgiving turkey and it was awesome with that as well. Will make this over and over again.

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kayla

Cooking Level: Beginning

Home Town: Coleridge, Nebraska, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 9, 2007

I made this last night with chicken that I smoked in my smoker and it turned out great. All the different vegetable colors make a very presentable soup.

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John Davies

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Reviewed: Oct. 4, 2007

I thought this was very tastey! I did change it quite a bit though. I used chicken stock instead of water and added a tiny little splash of veggie stock. I didn't add any peppers or cummin because I didn't have any. I used a whole can of corn, crushed tomatoes, and added black pepper. Very very yummy.

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