Reviewed: Nov. 21, 2009

Love it....with a few changes....added some frozen....doubled the recipe but only used 2 cans of small white beans. I also used lean ground chix breast. Added a chopped green pepper, and some chili powder. So yummy with extra shredded cheddar and sour cream on top.....served with tortilla chips. Thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: Nov. 1, 2009

Awesome - my whole family loved it. Added canned corn and did puree 2 cans of bean for creamier texture - YUM

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russnlisab

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Reviewed: Oct. 4, 2009

This recipe is similar to my own, but I like to stir in a package of cream cheese, let it melt in. Then top with grated cheddar or Monterey Jack.

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Michelle Shedd

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Reviewed: Sep. 29, 2009

Awesome chili! My family loves it!

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Jill

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Reviewed: Sep. 14, 2009

I love this chili. It has all the right flavors you look for in a chicken chili.

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MCSPAD85

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Blacksburg, Virginia, USA

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Reviewed: Aug. 24, 2009

This was simple and tasty. My family liked it. I am also pleased that it is easily adapted to a very low fat/low glycemic recipe.

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Pattisea

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Reviewed: Aug. 3, 2009

This dish became an instant favorite at our house. I blended 2 of the 5 cans of beans to thicken the broth and next time, I'll back off a little on the amount of chicken and red pepper flakes. By using low-sodium beans and broth, this will now be a staple on our heart healthy menu!

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LoisE

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Reviewed: Apr. 13, 2009

Very yummy chili! Served it with cheddar/jack and sour cream. Took others advice to puree two cans of the beans. Only used 4 total. I scaled back to one can of chili's thinking it would be too much. It wasn't and I would add both cans next time. We also used canned chicken because it was in stock in the pantry and it worked just great. This will become a regular in our house. We are looking forward to the leftovers!!

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AnnieGirl822

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Reviewed: Mar. 26, 2009

really hearty and filling. tastes delicious, and its pretty easy to make. i highly recommend trying this one!

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AwYeah

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Reviewed: Mar. 16, 2009

Very good! I only added 1 can of Green Chiles to mine due to my familys personal taste. I do think it was a little to much chicken, so next time I will reduce the chicken. I will make again.

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Lisa0973

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Reviewed: Mar. 13, 2009

Very nice recipe - I used leftover chicken that had already been cooked. Didn't have any green chilies on hand, so I used plain ol' green pepper to give it some color. I think the chilis might have spiced it up a little more, but it was still great. Nice, fast recipe with many staple ingredients - I'll be making it again.

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m.jones

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Reviewed: Feb. 28, 2009

I'm not really a chili fan - but I'm a chicken fan, so I tried this recipe for a recent chili cook-off at work. I made many of recommended changes by other reviewers...I added a can of white corn, I added two cans of diced tomatoes with green chilies, and subsituted one can green chilies for a can of jalopenos. I receieved many great compliments. I'll continue to make this recipe with my alterations. I'm also anxious to see if dried cilantro has any difference than fresh cilantro.

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Aunt Meggie

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 29, 2009

I love the chili! I shred my chicken which I find a better texture than cubed. I add many more spicy peppers to my version, although I do remove the seeds prior to adding them. I have now added a can of black beans for variety. Great to freeze leftovers since this recipe makes a bunch!

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jsonderman

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Reviewed: Jan. 14, 2009

This was so good even my finicky kids loved it! I only altered it a teeny bit, substituting a can of Rotel chili seasoned tomatoes for one can of the green chilis, just because I was afraid 2 cans of chilis would be too much for the kids. And I added a can of sliced carrots, just because I sneak veggies into their food any way I can. Will definitely make this again!

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stephciar

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Reviewed: Dec. 31, 2008

I just wanted to say thanks for a great recipe! I was unsure about the spicyness but it wasn't spicy at all. I've used all the same seasonings and two cans of beans (undrained) w/ no additional liquid to make enchiladas, yummmmm!

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BusyMommy

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Reviewed: Dec. 30, 2008

Wonderful recipe. Instead of all northern beans, I substituted one can for a can of corn (drained). Other than putting in more red pepper than I was supposed to, it turned out fantastic!

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Caitlin

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2008

This has become a staple in our house. The kids absolutely love it!

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MOZORIG

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Reviewed: Dec. 22, 2008

Ya this was ok.. Im not sure why everyones gives it 5 stars. Hello ya not cool. I was hoping this would be the recipe but Im still searching.

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heather7399

Cooking Level: Expert

Living In: Lake City, Florida, USA

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Reviewed: Dec. 15, 2008

My family loved this meal, it was so good and my family is very picky. of course I did change a few things that just enhanced it all the more - 2 TBS fresh cilantro, 1 can of mexican style diced tomatoes,I did use 4 garlic cloves instead of powder. I used rotisary chicken already cooked. Made it a lot easier and faster to make. I topped with sour cream, a squeeze of fresh lime juice, chopped green onions, and shredded mexican cheese. Yummy,Yummy, Yummy It was simply the best meal and I will definitely make it again and again. Thank You

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jmcgee220

Cooking Level: Intermediate

Home Town: Woodmere, New York, USA

Living In: Marion, Illinois, USA

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Reviewed: Dec. 7, 2008

I've made this several times, and it is delicious! I halve the recipe, but use 3 cans of beans and 1 pound of chicken. I always end up adding a cornstarch slurry to thicken it up at the very end. We eat it with tortillas. I can't comment on the leftovers, as we always finish it!

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