"All you have to know how to do is open some cans... This is so easy and so delicious. It will get you a second date for sure!" — Megs
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1 1/2 (14 ounce) cans
2 (15.5 ounce) cans
great Northern beans
1 (4 ounce) can
chopped green chile peppers
roasted chicken, bones and skin removed, meat torn into bite-size pieces
1 (8 ounce) container
1 (8 ounce) package
shredded Monterey Jack cheese
HOLY GUACAMOLE!!! I read the reviews before making this and believed that the addition of the sour cream would tone down the mega heat from all the spices. DO NOT BE FOOLED BY THIS ADVICE! We really enjoy hot and spicy foods but this was WAY TOO HOT! I did eat it and I did finish it, but it was a bit painful to do. The spices got to my sinuses and my nose was running so much that I went through 7 tissues during dinner. And the ceiling fan that was keeping us nice & cool seemed as if it was no longer functioning. We had sweat dripping from us by the time we were through. The only reason I'm giving this 4 stars is because it does have potential. I will try it again, but I'll cut back on the cayenne by at least half.
I found it to have too much cumin
This was great! We really enjoyed it. BUT because we value our health and sanity, we did NOT follow the spices as called for. I added 1 1/2 T. cumin, 2 T. chili powder, and 1/4 tsp. cayenne. The first two are variable, but the second needs that reduction. This is a keeper!!!
Everyone in my family loved this! Even my three picky children who "don't like beans!" I cut the cyanne pepper to 1/4 tsp, used black beans and used fat free sour cream. I also cut up boneless skinless chicken breast and cooked it with the broth, chili's and spices in the crockpot, one hour before serving I added black beans, and 15 min before serving I added the sour cream. WE LOVED THIS!
Great chili! The seasonings in the recipe do need to be adjusted though... be sure to read the other reviews for modifications.
Very nice chicken chili! I made this because I didn't have time for mine - it was easy! I halved the red pepper and still found it quite hot, but good! I added two cans stewed tomatoes and a can of drained corn.
This chili is delicious!! The only reason I rated 4 stars rather than 5 is because I have to reduce the cumin to 2 tbsp and the cayenne to about 1 1/2 tsp. My husband and I both love spicy foods and 2 tbsp cayenne pepper is EXTREMELY spicy!! Other than that, I follow the recpipe and it is great with cornbread. It has become a family favorite..and its quick and easy!
Excellent - although I did follow the advice of so many others before me and cut back on the spices. I used 1 tbsp cumin, 1 tbsp chili powder, and 1 tsp cayenne pepper. PERECT!
* Percent Daily Values are based on a 2,000 calorie diet.
Super Easy Chicken Chili
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 284
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