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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Reviewer:

LikesToEat

Cooking Level: Intermediate

Living In: Bloomington, Illinois, USA

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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Reviewer:

FSUKerri

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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Reviewer:

Panzola

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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Reviewer:

JOANNADALE

Cooking Level: Expert

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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Reviewer:

rapram

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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Reviewer:

Jenni G

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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Reviewer:

Raquel

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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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Reviewer:

dbmooncloud

Cooking Level: Intermediate

Reviewed: Apr. 5, 2008

FABULOUS!

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Reviewer:

jki

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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