Reviewed: Feb. 7, 2008

Easy and delicious. Next time I will add half can of black beans and half can of pinto beans.

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Reviewed: Feb. 7, 2008

This recipe won't make it to my recipe box unless I change it quite a bit. I followed the recipe, but it was very dry and looked more like a stew. So I started to doctor it up. First, I added a can of stewed, diced tomatoes. Still not juicy. So I added a can of enchilada sauce (it was all I had in the house). I also added 2 tsp. minced garlic. Now the soup was too tomatoey, so I added 2 tablespoons of cocoa. Much better, but the chicken seemed out of place. IF there is a next time, I will follow my suggestions, but use ground beef instead of the chicken. I have a much easier, and better tasting recipe for chicken chili!

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Marsha

Cooking Level: Expert

Home Town: Rolling Meadows, Illinois, USA

Living In: Sheboygan, Wisconsin, USA

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Reviewed: Feb. 6, 2008

Because I had huge breasts(!) I only used 2 and it was plenty of chicken. Actually I added a can of black beans also because there were not enough beans in it. Otherwise I made it exactly and we loved it!

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DECAR48

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Reviewed: Feb. 6, 2008

This was very good. Quick, easy and simple ingredients. Definitely worth making again.

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Ruthie

Cooking Level: Expert

Home Town: Portland, Maine, USA

Living In: Falmouth, Maine, USA

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Reviewed: Feb. 6, 2008

It seems like other people really enjoy this, not sure why I'm different but it's basically cooking the chicken in a jar of salsa. It was just OK, not as good as other chicken chilis listed on this site.

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CINDYLOU0702

Cooking Level: Expert

Home Town: Northbrook, Illinois, USA

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Reviewed: Feb. 5, 2008

This is very tasty! I used 6 breasts and doubled all other ingredients. Served over rice and the whole family loved it. I will definitely be making this again. Next time I may put the mixture in tortillas - would make great enchiladas.

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BrashGirl

Cooking Level: Expert

Living In: Phelan, California, USA

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Reviewed: Feb. 5, 2008

Very good but I wouldn't serve it just as an entree, best wrapped in tortilla or over rice or potatoes. I did it exactly as recipe.

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SQUEAKYLYNN

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

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Reviewed: Feb. 5, 2008

I tried to stay as close to the receipe as possible. I could'nt find mexican corn so I used regular. The flavor and consistancy was perfect. We served it with chunks of avocado, sour cream, cheader cheese and tortillia chips. I put my chicken, salsa mixture in at 9:45am on high for 2 hours then turned it down to low until 2 hours before I was going to serve it. I then used two forks and mashed the breasts. They were so tender they shredded themselves. 30 Minutes before serving I added the corn and beans. I will be making this again.

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Cherr

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: Feb. 4, 2008

This was very good. I used 2 cans of Rotel instead of salsa (I was out) and added black beans and a can of chili beans. I also added some chicken broth to dilute it a bit. Very delicious.

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Nurse Ellen

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Agoura Hills, California, USA

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Reviewed: Feb. 4, 2008

I want to say this was great and I loved it very much and really it is kind of healthy for you. My mom adored it. I did add some stuff. I did add chicken broth to make it more soupy and black beans,but this is great and will defiantly make it again.

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mamabear011905

Living In: Birmingham, Alabama, USA

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Reviewed: Feb. 4, 2008

easy to make, my whole family loved it. i will definitly make it again

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renee

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Reviewed: Feb. 4, 2008

This recipe is great! I was a little short on time, so I sped it up a little by simmering the chicken for about 30 min in a large stock pot with about 1/2 a cup of water, then added the salsa and letting it simmer for another hour. I then, removed the chicken and pulled it apart;then, I returned the chicken to the pot and added the remaining ingredients. It still came out fantastic. I can't wait to actually use a crock pot and make it according the the recipe. This was a real hit!!!!!

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Craig McKerlie

Cooking Level: Expert

Home Town: Carson, California, USA

Living In: Aberdeen, North Carolina, USA

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Reviewed: Feb. 4, 2008

Very easy, and tasty, but the cooking time needs to be adjusted. After cooking overnight and again the next day, everything ended up mushy - especially the chicken. A few hours on high would probably suffice.

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Denise

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Worthington, Ohio, USA

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Reviewed: Feb. 4, 2008

this was great- very easy. i used one can of enchilada sauce (instead of salsa), six chicken breasts, a can of diced tomato w/green chilis, and a cup of chicken broth (could have used just a half- little soupy). i threw everything in in the morning, and pulled the chicken out to shred around hour 5 1/2 and found it to be done, so i left it on warm until the "big game". served with cheese, sour cream, and jalapeno wheels. loved it!

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la0sa

Cooking Level: Beginning

Home Town: Manchester, New Jersey, USA

Living In: Freehold, New Jersey, USA

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Reviewed: Feb. 3, 2008

Very Good and Very Easy! I only used 3 ckn breasts and thought that was plenty. Also used plain corn and added a can of diced green chili peppers. I ended up adding some diced tomatoes and cheese. Served it with crushed up tortilla chips and sourcream. A keeper!

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Jennifer

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Ixonia, Wisconsin, USA

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Reviewed: Feb. 3, 2008

This recipe has 2 of my favorite things~fast and delicious! Used pinto beans and black beans but no corn. I did not make this in the slow cooker~I made it on the stovetop..mmmm I'm going to try using the leftovers in enchiladas. I would say this recipe is pretty healthy too...not much fat, low in sodium and lots of fiber

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hbschoolgirl

Cooking Level: Expert

Living In: Huntington Beach, California, USA

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Reviewed: Feb. 3, 2008

Pretty good. At first I wasn't loving it too much but with every bite it grew on me. Topped it with shredded cheddar cheese. Now I can't wait to have it for lunch tommorow.

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chicklet

Cooking Level: Expert

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Reviewed: Feb. 3, 2008

WONDERFUL!! I roasted the chicken thighs the night before to speed up the process. Everything went into the crock pot at the same time and let it cook on low for the entire day. I did add diced green chiles for a little more zip. I also added leftover enchilada sauce because it was on hand. What a differenc. This is definitely a keeper.

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MISSIE4635

Home Town: Spencer, Wisconsin, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 3, 2008

Very nice, easy soup. I added extra chili and cumin and 1 can of chicken broth.

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antiquegrrl

Cooking Level: Expert

Home Town: Manheim, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Feb. 3, 2008

Tasty. It burned overnight on the bottom of my crock pot, but not so bad that we couldn't eat it. I added black beans like a lot of others suggested and it was great.

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