Reviewed: Oct. 30, 2007

LOVE IT!!! I used leftover baked chicken and used 1 can of green chilis and one can of green enchilada sauce that I had sitting in my cupboard. I served it with grated cheese, sour cream and tortilla chips. It is awesome. My husband even raved over it - his part of the review is to crumble up the chips into the chili just like crackers. Thanks a bunch!

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Reviewer:

MAAUSTIN

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Oct. 29, 2007

Changes. Drained/rinsed the beans, used 2 cans of broth, and simmered about 1 hour. In my recipe box. Enough said?

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JIM5150

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Reviewed: Oct. 9, 2007

This chili is always a huge hit at my office's annual chili cookoff. I add 1 habanero pepper to kick it up.

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DWATERS118

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Reviewed: Sep. 25, 2007

This recipe always reminds me of Halloween. I don't know if it's the color or because it's when I start making soups and chilis but this recipe is really good. The only changes that I make to it is that I don't use as much chicken as called for and I usually add grated Monterey Jack cheese in it at the end. Very yummy!

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Tracy2303

Cooking Level: Intermediate

Home Town: Raisin City, California, USA

Living In: Fresno, California, USA

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Reviewed: Aug. 21, 2007

This recipe was great. A little spicy, but I added a can of cream of chicken soup to help thicken the chili and take away a little of the spice. But overall I recommend this recipe and will make it again !!!!!!

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Ford Mom

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Reviewed: Jun. 15, 2007

DEEEEEEEEEEEEEEEEEEELISH. This is one of the foods I mark as "better the second day." I placed the leftovers in the fridge and when I ate them for lunch all of the spices and delishiousness had blended together even more. I served this with whole wheat chips. YUM!

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Reviewer:

LindseyFromTheBlock

Home Town: Idaho Falls, Idaho, USA

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Reviewed: Apr. 15, 2007

I've been searching for a chicken chili recipe. I've tried others that bored me to tears because they were so bland. This one is wonderful! I did poach then shred the chicken. I used one can of diced chili peppers and one can of Rotel tomatoes with green chili peppers because this was what I had on hand and because another member did the same and said it worked. Great recipe! Thank you!!!

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Reviewer:

AllCladGirl

Cooking Level: Intermediate

Home Town: East Liverpool, Ohio, USA

Living In: Mcmurray, Pennsylvania, USA

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Reviewed: Mar. 14, 2007

I tied for first place in my company's chili cook-off with this recipe. I did boil and dice the chicken breasts. Otherwise, I followed the recipe to the letter. Thanks, Michelle.

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Carol

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Reviewed: Mar. 5, 2007

This was very delicious. I followed other reviews suggestions to poach the chicken breast and shred them rather than cubing them. Definitely worth the extra effort..YUM..love shredded chicken. This receipe has a very generous amount of chicken in it and could make do with less. In fact I didn't put all I had in. The seasonings were just a touch to heavy for my taste and probably would use a little less next time...cumin is a very potent flavor. I substituted dried cilantro as I didn't have fresh and was surprised to find it tasted pretty good. Fresh cilantro would be better, though. I would add something to give it a little heat next time as we like spicy foods.

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Reviewer:

kayster

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2007

This was a really good chicken chili. My family loved it! I always read reviews and make a few changes based on what I read. Here is what I did: I made this in the crock pot so I used whole chicken breasts. They were easy to shred at the end which gave the chicken the texture I wanted. I also added more garlic, cumin and oregano. I find that any dish with beans often needs more spice when it cookes so long. I added a can of Rotel Tomatos (spiced up chopped tomatoes) to it as well. Before adding the beans, I drained them and rinsed them. I always drain and rinse canned beans before using them. I served this with white rice (my husband and son like chili on rice) and grated cheddar cheese.

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Snowlvr

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Feb. 10, 2007

I won the Celestial Chili Award at our first annual chili cookoff at church with this recipe. I wasn't even planning to enter till a couple of hours before, and so this was literally thrown together at the last minute. I threw in a bunch of cheese (it was actually the kids' cheese sticks, cut up into small pieces) to melt into the chili, and think it added a great depth. Not to mention a lot of sinful calories... so I don't do that every time. But I do sprinkle some low fat mozarella cheese on my serving most times, and it's just the ticket. This is such an easy, forgiving, and delicious recipe, and I love telling those who beg for the recipe how easy it is to just dump several cans and a few spices into the pot. I don't have to be an amazing cook (which admittedly I'm not) to make scrumptious food! YAY! Thank you Michelle!

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JAZZYMADDY

Cooking Level: Intermediate

Home Town: Alpine, Utah, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 10, 2007

I had ground chicken and used that, it was good, but I do think a shredded chicken would work best with this recipe. My 9 year old loved it and wanted it the next night! We also skipped the cilantro as this is not a flavor we care for.

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JOSEY412

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2007

Fantastic! One of the best white chilis I have ever had. My son and my husband ate it all!

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SAMANTHAC

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Reviewed: Feb. 3, 2007

very good

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Mary

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Reviewed: Dec. 31, 2006

Very very good. My first try at chicken chili and it is yummy! I had poached a whole chicken and shredded some, didn't have any green chilis on hand but next time I will use. I made a small batch and adapted the recipe, I will definitely make this again and again.

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LGMELI

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Reviewed: Dec. 22, 2006

Great recipe. I didn't have fresh cilantro and substituted dried, it was still yummy.

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Reviewer:

10ISPLYER

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Reviewed: Nov. 22, 2006

This is a great recipe to use for soup or even a dip for tortilla chips. I usually add roasted red peppers and it gives the soup an boost of color. Be sure to sear or evenly brown the chicken-it makes a difference in the taste.

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Cookin' Mamma

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Reviewed: Nov. 19, 2006

This chicken chili is so good, one bowl isn't enough!!

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Reviewer:

Heather

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Bowling Green, Ohio, USA

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Reviewed: Oct. 14, 2006

Delicious! My husband loves this one, too. We often use a mixture of pinto and great northern beans.

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BPATSTEWART

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Reviewed: Oct. 12, 2006

I wasted lots of food on this recipe. It was very bland and was totally missing something...too bad I didn't know what was missing cause I would have tried to fix it before tossing it out. I guess its not for me, or my kids, they wouldn't eat it either.

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