The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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Photo by jmcgee220

Cooking Level: Intermediate

Home Town: Woodmere, New York, USA
Living In: Marion, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 29, 2008
I don't usually do this but this chili is really good. I needed a recipe that was different form the usual after THANKSGIVING FARE and this hit the mark. everybody was asking me for the recipe, and when I gave it to them , they couldn't believe how easy it was to prepare because it taste as if you spent the whole day cooking.
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Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 22, 2008
This is really good. I used less beans and added 2 cans of white corn. Also used baked chicken from the grocery store. Easy and fast too. Thanks!
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Cooking Level: Intermediate

Living In: Cary, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 12, 2008
Excellent and easy. I cooked the chicken and onions in a large pot then just added the rest, brought it to a boil, then set it to simmer. I substituted minced garlic for the powdered garlic and only used 1 can of the green chilies (all I had on hand). Otherwise, I followed pretty closely. Easy dish that doesn't taste so easy. Served with the Golden Sweet Cornbread from this site.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 4, 2008
Made this for a soup lunch at work. Brought in an 8 quart crock pot full. GONE IN 10 MINUTES. Served with sour cream and medium green salsa.. Yummy !! Anyone who was late for lunch, didn't get any and they were mad !! This is keeper. Poaching the chicken was a great hint since I had 4.5 lbs to do !! Much easier shredding.
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Cooking Level: Intermediate

Home Town: Vero Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 2, 2008
YUMMY!!! My husband made this chili last night and it was wonderful. Spicy and filling. He added the whole box of chicken broth(4 cups instead of 2). Definite addition to my menu!!
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Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 28, 2008
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 27, 2008
Easy and delicious. A family favorite around here.
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Cooking Level: Expert

Living In: Doniphan, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 23, 2008
Great recipe you just need to add a little more spices.
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Cooking Level: Intermediate

Home Town: Washington, D.C., USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 4, 2008
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.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: May 12, 2008
Excellent as is. Wonderful recipe.
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Cooking Level: Intermediate

Home Town: Jersey City, New Jersey, USA
Living In: Ringwood, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 21, 2008
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.
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Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 14, 2008
The best chicken chili I've had!! I added celery and garlic too! Thanks!!
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Cooking Level: Intermediate

Home Town: Midland, Michigan, USA
Living In: Snoqualmie, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 6, 2008
We love this recipe...took to a tennis match and thought I would have leftovers...the crock pot was licked clean!
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Cooking Level: Intermediate

Living In: Crestwood, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 5, 2008
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 27, 2008
OH MY THIS WAS YUMMY!!!!ADDED MORE BEANS SERVED WITH CORNBREAD.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 27, 2008
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.
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Pam

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 24, 2008
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!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 22, 2008
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.
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