Reviewed: Jan. 16, 2012

I only had 2 chicken breasts on hand when I made this recipe so I decided to bring bacon to the party which may have worsened the healthy aspect but didn't hurt the flavor. I am a spice fiend so I added sliced habanero peppers as well. This was a very easy and delicious recipe and I will surely repeat it.

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Reviewer:

Sunil Bhalla

Reviewed: Oct. 29, 2011

Was delicious but if you don't like something spicy you may want to put less cayenne and less black pepper.

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Reviewer:

Gimme1800

Reviewed: Aug. 25, 2011

I used boneless, skinless chicken thighs in place of breasts, added 1 small can of green chiles, and added a 15 oz can of crushed tomatoes. Put it together the night before and then cooked in a slow cooker the next day while at work. Yummy!

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Reviewer:

CASTOUT

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

Reviewed: May 11, 2011

I made this from leftover bbq chicken legs, and it was beyond DELICIOUS! I used less water since I was using cooked meat. It still was a little soupy fo some, so I'd add water as you go along. But it thickens up the 2nd day, and is even better! Sooooo good. Like a liquidy pulled chicken taco. AWESOME.

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Reviewer:

chachibald

Cooking Level: Intermediate

Reviewed: Apr. 26, 2011

Great basic recipe. This is easy to throw in substitutes. I only added 3 cups of water and a splash of chicken broth after the first simmer. I used 1 green pepper and added 3 garlic cloves and omitted the corn. It tasted great!

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Reviewer:

Chelsea

Reviewed: Apr. 13, 2011

This recipe gets 5+ stars from me because it is very forgiving and my family loved it! Even the left-overs were a rave! I did not have bell peppers so I omitted those. I did not have kidney beans so I used canned great northern. I did not have roasted garlic tomato paste so I used regular and I did not use green pepper sauce. Next time I might make it exact to the recipe but then again I might not depends on what I am out of at the time, but I can assure you it will still turn out great. Thank-you KORREN for an awesome recipe!

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Reviewer:

bennywrinkles

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Home Town: Tulsa, Oklahoma, USA

Reviewed: Mar. 27, 2011

This is one of the tastiest versions of chili I have ever made...however, I did make these changes for a very quick version...used a 12.5oz can of chicken breast (drained), 2-14oz. cans of chicken broth instead of the water and 1-14.5oz can of mexican-style chopped tomatoes. I didn't have a chipolte pepper on hand so I deleted that, and the recipe was plenty spicy without it. Other than that, I followed the recipe exactly, serving it with a dollop of sour cream & fresh cilantro. Very yummy!

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Reviewer:

Cheryl

Reviewed: Mar. 15, 2011

I think another can of tomatoes is needed. It was a little dry.

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Reviewer:

ShayShay1022

Cooking Level: Beginning

Home Town: Mount Vernon, New York, USA

Reviewed: Feb. 19, 2011

THIS IS VERY QUICK AND EXTREMELY TASTY. I HAVE ADDED A CAN OF PINTO BEANS TO THE MIX. WHEN SERVING I ADD A TSP OF SOUR CREAM AND FRESH CELANTRO ON TOP. THIS TIME INSTEAD OF REGULAR CORN KERNALS I USED A CAN OF MINI CORNS. I THEN RAN THEM THROUGH MY VIDALIA CHOPPER. IT WAS SO YUMMY. I USE LESS WATER THAN CALLED FOR AS I LIKE MY CHILI SAUCE A BIT THICKER.

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