Reviewed: May 22, 2012

It can't get any easier than this recipe. Follow the recipe as printed except put green chilis in the blender so my picky husband didn't know they were there! He really liked it!

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Reviewer:

jog4me

Reviewed: Apr. 25, 2012

Very quick, tasty, and easy!!!! I baked my checken and then shredded it. I love shredded chicken in soups! Sauteed the cooked shredded stuff in the oil and spices and then added the rest! I actually only did one can of tomatos because I didn't have two and I really like it as is!! Also, didn't have corn, but will try it next time with it!

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Reviewer:

shinsplint5

Reviewed: Feb. 22, 2012

I can't say enough about this recipe. It's absolutely perfect! It's easy, quick, healthy, low sodium, and delicious. Do not hesitate to make this or change a thing. You won't be disappointed!

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Reviewer:

Laura

Reviewed: Jan. 1, 2012

I made this for a crowd and 3X the recipe. I increased the chicken a bit and it was the first of three soups gone. I'd call it a 30 minute CC

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Reviewer:

NallyGirl

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Mccormick, South Carolina, USA

Reviewed: Feb. 13, 2011

Easy. Yummy. Nothin else to be said.

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Reviewer:

Heather Harris

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Cooking Level: Beginning

Home Town: Green Cove Springs, Florida, USA

Living In: Houston, Texas, USA

Reviewed: Jan. 26, 2011

Excellent. I did leave out the corn, and put in two chopped chipotle chilies and tblsp of sauce.

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Reviewer:

gunny

Reviewed: Jan. 23, 2011

Great base recipe! Made alterations due to lack of ingredients. Used 1 large can of pureed tomatoes, a package of cherry tomatoes and a whole can of corn. Everything else was the same except that we doubled the chili powder and cumin. Simmered for around 45 mins. We mushed up some cornbread into each serving, and topped with a little bit of cheddar cheese and sour cream. Was soooooo good. We will make this again and again.

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Reviewer:

monty

Cooking Level: Intermediate

Living In: Tallahassee, Florida, USA

Reviewed: Jan. 12, 2011

I took 2 hours making this chili to make sure everything simmered and the flavors blended well. I still found it bland. I will try it again, but will most likely use beef to see if that helps, and I'll also add much much more spices and seasonings. I rated it 3 stars even though I didn't like it at all, because my husband ate the entire pot in 2 days and couldn't stop talking about how much he loved it.

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Reviewer:

rachelcooks

Reviewed: Sep. 30, 2010

Just finished this for dinner and as a busy mom of three this is simple, delicious and good for us! This will become a regular fall and winter meal in our house. Omitted the corn and used green pepper from the garden.

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Reviewer:

JESS33

Reviewed: Jun. 9, 2010

I've made this too many times to count and is a favorite recipe in our house. It's so easy and quick to put together. I like to simmer it for an hour or so and add a bit of water or chicken broth, but otherwise follow the directions. I apologized to my husband for making it once again and he said it was one of his favorite dinners. Thanks for sharing!!

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