I submitted this recipe years ago, looked it up on a whim and WOW! I can't believe so many people have tried this recipe. Just a few notes on how I have changed it over the years: Now I use a combination of navy beans, pinto beans, and great northern beans. I use a lot more broth than 2 cups, I periodically add broth to cover the ingredients as I add them. If I have time, I boil the chicken breast whole and then shred it by hand, it really adds good texture. I no longer use the bean juice. Instead I take a can of beans, drain, rinse and food process or mash by hand and it makes the broth thicker. I'm so glad so many people have enjoyed this chili. Chili can be a comfort food and healthy at the same time. Enjoy!

Easy and delicious. A family favorite around here.

Great recipe you just need to add a little more spices.

Awesome with some prep changes! I used the same pot (saving dishes here!) for browning the chicken and cooking the actual soup. Adds alot of flavor with the bits from the bottom of the pot. I also drained the bean juice from the cans as I dont like the taste.

Excellent as is. Wonderful recipe.

this is fabulous! i made some minor changes, i used fresh garlic instead of powder & added a lot more (I love garlic!!!!!), i cooked the chicken in butter, and i rinsed the beans to get rid of the goop and used 2 whole cans of chicken broth. I also only used 3 cans of beans.

The best chicken chili I've had!! I added celery and garlic too! Thanks!!

We love this recipe...took to a tennis match and thought I would have leftovers...the crock pot was licked clean!

The only adjustment I made to the recipe was reducing the crushed red pepper to 1/2 teaspoon. Perfect amount of spice for our family. This was very good and different than my traditional chili, so a nice change. I may try draining the beans next time to see if I can get a less "pasty" texture.

OH MY THIS WAS YUMMY!!!!ADDED MORE BEANS SERVED WITH CORNBREAD.

Yum! The blend of flavors is great in this chili, and I can't wait for the leftovers. I used cooked dried beans, canned chicken, and added celery, corn, minute rice and a can of tomatoes. We'll definitely have this again.

I had to remind myself that I was making chili, not tortilla soup because that's what it reminded me of... And it's a great chili! Mexican/monterey jack cheese is huge in adding to the flavor of this. A little sour cream helps too! I made this in the slow cooker. I put in everything on med/med high, let the chicken cook, then shredded it and put it back in to cook longer. I halved the recipe as well and still had dinner for four and lunch the following day. I used 1 1/2 lbs of chicken, 2 T dried onion, 1 cup broth, 1 can chiles, 2 cans beans, 2 t. minced garlic, 2 t. cumin, 1 t. oregano, 1 t cilantro, 1/2 t. red pepper and 1/2 t. chili powder. I also added a can of mexican style tomatoes- added flavor and eye appeal! My husband loved it too- as many have said, better the second day!

I have found it is easier to boil the chicken and shred it. I also have used navy beans as a cheaper alternative and it tastes just as great! I also drain and rinse my beans before I add them to the pot.

incredible

Got tons of compliments on this for superbowl! Made it just as is. I did use a tad more chicken broth and used corn flour to thicken! This recipe is a true keeper! Thanks!