Reviewed: Feb. 3, 2008

Yummy. Added cheese and avocado before serving.

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leaguecitymom

Cooking Level: Intermediate

Home Town: Grafton, Ohio, USA

Living In: League City, Texas, USA

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Reviewed: Feb. 2, 2008

This recipe was excellent. My husband loved it! I used a teaspoon of minced garlic on top of the garlic powder because we love garlic and I just used non name brand chunky salsa. I was surprised on how delicious this was. I threw everything in the pot for quickness and 6-8 hours later.. YUM!! Of course I did add a little bit more cumin and chili powder. But its all up to you on taste. :o)

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Lindseya117

Cooking Level: Expert

Home Town: Lake Charles, Louisiana, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 2, 2008

Not quite as flavorful as I'd hoped, but I think I'd still make it again since it was so easy.

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DIVALEXUS2002

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Reviewed: Feb. 2, 2008

Like others, I added a can of green chiles and used black beans (personal preference). For sake of time, I used a can of white chicken breast in water...tasted great, wouldn't have known the difference. Served with cheese, sour cream and avocado. Leftovers will be tacos. Thanks!

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15 users found this review helpful

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Jharmon27

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2008

delicious!

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reddy16

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Reviewed: Feb. 2, 2008

chicken with mexican style corn...the greatest tasting dish by far...yummmm

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1 user found this review helpful

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UNCLELOUIE

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: El Paso, Texas, USA

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Reviewed: Feb. 1, 2008

I had leftover pulled pork and used this instead of the chicken. I also used black-eye peas. It was very good. I will be making this again.

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4 users found this review helpful

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PaulaB

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Feb. 1, 2008

This recipe was so yummy. Made enough to freeze too. I added a little stock to the chili and think it added an extra touch. Definately a keeper. Thanks!

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4 users found this review helpful

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Alexandra

Cooking Level: Intermediate

Home Town: Locust Valley, New York, USA

Living In: New York, New York, USA

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Reviewed: Jan. 15, 2008

Unlike everyone else, I followed the recipe precisely, and it was still delicious and so, saved to the "recipe box." I baked the chicken the previous night and so it marinated all day in the fridge with the salsa and spices. I may try adding black beans the next time. Yes, there will defintely be a next time!

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21 users found this review helpful

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lesley

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Reviewed: Jan. 13, 2008

what a tasty soup. it was perfect considering the horrible weather we are having! i took the advice of another viewer and used enchilada sauce instead of salsa. it was very good that way. i used fresh garlic instead of powder, and i used more chicken then called for jsut because we like a very hearty chili( and because the enchilada sauce i used was a little thin)I was very pleased with the taste, may add a couple more spices to it in the future...

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Chelsea

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 8, 2008

This was my first experience with a crock pot. I am a newlywed, and my husband and I had some friends over a couple weekends ago and I made this for everyone. I was a little nervous since I had never used a crock pot before, but it turned out really good! Everyone had seconds!! I did add another can of tomatoes and only used black beans. We will definitely be having this again soon!

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jessicamckay

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Reviewed: Jan. 6, 2008

I have used pinto, black and kidney beans. All of these varieties together too made this wonderful. Good flavoring and easy to make if you want an instant meal when you get off work.

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SACRUDDICKS

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Reviewed: Jan. 5, 2008

I am simmering the last of this now and it smells wonderful and the taste is great. I did my own version. I used 6 breast and instead of salsa, I did 2 cans of enchillada sauce because my family hates salsa. I added 2 cans of chicken broth so it wasn't so thick. I also added just plain canned corn and 3 cans of chilli beans in mild sauce. Can't wait to eat for supper. I will defiantly make this recipe again.

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10 users found this review helpful

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Lisa

Cooking Level: Expert

Home Town: Gardendale, Alabama, USA

Living In: Fultondale, Alabama, USA

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Reviewed: Dec. 28, 2007

Absolutely excellent!

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cmk

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Reviewed: Dec. 13, 2007

Very tasty and easy to make. I really don't have anything to add from what others have said, except that you DEFINITELY don't want to use extra chicken ... there is barely enough broth as it is. Serve with shredded cheese, sour cream, Fritos or other corn chips. :D

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CRUNCHM

Cooking Level: Expert

Home Town: Urbandale, Iowa, USA

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Reviewed: Nov. 23, 2007

This was good and very easy to make. I used some leftover "taco chicken" meat that I make in my crockpot (chicken, taco seasoning & chicken broth) and finished the recipe as listed. Only other thing I did was add a can of black beans and a can of Rotel. Only thing I will do differentlty next time is use frozen corn since I don't like the taste of canned corn. Okay, I guess I have completely changed the recipe! I do it to a lot of soups and chilis. This is a great starting point for me. Thanks for your recipe!

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Laurie S.

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Midland, Michigan, USA

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Reviewed: Nov. 18, 2007

This recipe is excellent! I added 1 cup of chicken broth and used black beans as well as pinto beans. I didn't have time to leave the chicken overnight as the recipe says, but it was still YUMMY & SOOOO SIMPLE!!!!!

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marybcurlyq

Cooking Level: Expert

Home Town: Hillsville, Virginia, USA

Living In: Asheville, North Carolina, USA

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Reviewed: Nov. 13, 2007

This recipe has become a staple in my house. I find that simply throwing it all in together in one step turns out just as good. I cook on low for 8 hours, and then just stir. The chicken just falls apart. I add some cayenne for a kick. Very yummy.

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kcdavis

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Reviewed: Nov. 4, 2007

Excellent full flavored dish. Not too spicy yet has plenty of zest. I followed some of the suggestions by adding 2 cans of black beans in lieu of the pinto, used fresh garlic and added 1 can of stewed tomatoes in addition to the 16 oz of homemade salsa. Definitely a keeper.

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Aquarianrep

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Reviewed: Nov. 4, 2007

Oh so yummy!! I always stray from the original recipe some. I used frozen chicken breasts and cubed them after it cooked for a while. I added a can of diced tomatoes chili style, medium salsa, black beans, pinto beans, kidney beans, diced green chilies, mexicorn and white chicken chili seasoning. I also used a little chicken broth so it wouldn't dry out. It was excellent! Served with tortilla chips, sour cream and shredded cheese! Can't wait for lunch leftovers :-) Thanks for sharing.

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KBTAYLOR

Cooking Level: Intermediate

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Chicken and Corn Chili

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