The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 17, 2007
This recipe is simply delicious! I followed the directions to a T. It was delicious without the cheese so I didn't add any. Also I added a little salt. The blend of spices was perfect. I will make this again tonight!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 12, 2007
I followed the recipe exactly. It was better the next day, especially after serving in a flour tortilla w/sour cream and sharp cheese. I originally rated it lower, but didn't serve it with anything and the flavors hadn't meshed, the beans took over. Next time I'll try some of the suggestions from other reviewers -- shredding the chicken, increasing the spices, maybe try adding some non-bean addition like corn or celery to add some texture, and of course, fresh garlic vs. powdered. Love that fresh cilantro. The Flatlander chili is one of my favorite chili recipes - more of a traditional chili (w/red beans and tomato) but this recipe is a nice change of pace.
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Home Town: Albany, New York, USA
Living In: Guilderland, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 12, 2007
Just OK.
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Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 12, 2007
Yummy, yummy, yummy. So easy, so quick and soooooooo good. Thank you for the recipe.
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Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA
Living In: Port Charlotte, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 12, 2007
YUM! I used a whole fryer chicken, boiled it in onions, garlic powder, s&p and numerous chicken boullion cubes. I shred it and used that broth for the chili. Also cooked onions, chopped garlic, celery and green chilies before adding to chili. Taste got better throughout the day, left in crockpot 6 hours on low. GREAT!!
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Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA
Living In: Brownell, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 10, 2007
I made this for dinner on Sunday and it was a BIG hit - even with my 20-year old son who hates it when I deviate from "the norm". I made several small changes: I used olive oil instead of vegetable; the store I shopped at did not have northern beans so I used cannellini; I used minced fresh garlic instead of the powder and I left out the cilantro because I forgot to buy it. The results was still AMAZING and I will be making this on a regular basis! Thanks!!
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Cooking Level: Expert

Home Town: Denver, Colorado, USA
Living In: Westminster, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 10, 2007
I made this for dinner tonight and it taste great. I have never had Blonde Chicken Chili before...only the beef with the tomatoes and this tasted really terrific and I will be able to serve the left overs to my friends who are allergic to tomatoes. I will be adding this dish to my repertoire.
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Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 9, 2007
100% good We had unexpected guests and we all loved it. Will definitly make again.
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cw

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 8, 2007
I added a 4.5 oz. can of jalapeños in addition to the green chiles, and a bag of frozen corn. It tasted good, but was not very visually appealing. It could have used something more in the spice department.
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Cooking Level: Expert

Home Town: Yakima, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 8, 2007
This was terrific. I used some chicken tenderloins which I had smoked in a Cameron Stovetop Smoker. (EVERYONE should own one of these!!!) I also put in the juice that was in the drip pan of the smoker. Since I had the smoker out, I smoked a couple of fresh tomatoes while the chili was cooking and added them at the end. Absolutely to die for! Too bad there's not at 10-star rating,'cause that's what this one would get!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 8, 2007
this is almost too ugly to eat...but please do because it is wonderful.
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Cooking Level: Expert

Home Town: Los Angeles, California, USA
Living In: West Linn, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 7, 2007
If you put about 3 cups of cheese in with this it makes it creamy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 7, 2007
My kids live this chili. great with fried cornbread!
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Cooking Level: Expert

Living In: Oak Ridge, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 7, 2007
I have been making this chili for years and it is always a big hit. Especially at our annual bon-fire party in October. This recipe triples and quadruples very well. Robbi M.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 7, 2007
This is a favorite receipe at our house especially on Christmas Eve. I cook it in a crock pot add 8 oz of sourcream and 3lb. of Monterey Jack cheese just before serving.
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Cooking Level: Intermediate

Home Town: Merrill, Iowa, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 7, 2007
This is a great recipe.I do mine with a few changes,instead of browning the chicken,I start with a quart of chicken broth and cook the chicken breasts in it until opaque.Then I remove the breasts and shred the meat,continue boiling the broth until reduced by half.Everything else is the same.A nice garnish is sour cream and seeded and minced fresh jalapeno chilies
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Cooking Level: Expert

Living In: Sylvan Beach, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 7, 2007
My wife makes this about once a month. It's very good. She uses fresh garlic rather than the powder and puree's some white beans to thicken the receipe. It's always a hit with the family and guests.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 30, 2007
I hate the reviews that state: this was a great/awful recipe, but I didn't follow any of the directions or use any of the right ingredients. That said, I love this recipe. However, I use about 4-5 cloves garlic in place of the powder, double the chilies and add celery. I also saute the garlic, onion, celery, and chilies, add the broth and boil the chicken in the broth. (Because of this, I usually add a few cups more broth.) When the chicken is cooked, I shred it and put it back in the broth and add the beans. I also mash up some of the beans for a thicker soup. I've made this the night before, refrigerated and heated in a slow cooker the next morning. It's very yummy. This is excellent for left overs also.
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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.
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Reviewed: Nov. 29, 2007
I made this for lunch and followed recipe. However it didn't look like "chili" to me, so I took another can of beans and a small amount of chicken broth and made a smooth paste in food processor. I also poached my chicken tenders in water and chicken broth mixture. I then shredded my chicken. I was worried it would be too spicy for my family, so I didn't add the entire can of green chili's.
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Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 26, 2007
This was just what I was looking for. I used to buy the "chicken chili" packets from the store, but no longer. This was great and gone in a couple sittings with just 2 of us eating it. I added chopped red, yellow and orange bell peppers and used a store bought roasted chicken. YUMMY. I'll definately be making this again once the weather turns colder.
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Cooking Level: Intermediate

Home Town: Hoisington, Kansas, USA
Living In: Lawrence, Kansas, USA

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