Reviewed: Nov. 10, 2009

This is a great recipe that my whole family enjoys. Even my picky 15 year old son! Like some of the other reviewers, I could not find tomatillos easily, but found that Salsa Verde worked very well also. I also used Mexican style diced tomatoes, that come with Jalapenos in them. Just the right amount of spice. Of course the corn helps tone that down. I also used frozen corn instead of fresh, as that is hard to come by in the cold Midwestern fall and winters. Luckily our corn was frozen from our garden, yummy. Overall a great recipe, with mostly common ingredients, thereby only a few substitutions were needed.

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ned5clark

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Reviewed: Nov. 6, 2009

This was VERY good. I was unable to find the tomatillos so I substituted a can of Rotel and a jar of tomatillo salsa (made for quacamole). very good. I thought the splash of lime juice added a great little zing!! Will plan to make again.

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ATORMEY

Cooking Level: Intermediate

Home Town: Dermott, Arkansas, USA

Living In: Chester Springs, Pennsylvania, USA

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Reviewed: Nov. 6, 2009

Delish! Fantastic as is, but I've made it a few times and, like others, I customized this recipe a little bit. I used a jar of salsa verde instead of tomatillos. I used two cans of diced tomatoes w/ jalapenos, two cans of white beans, one box of chicken broth and 1/2 bag of frozen corn. To make it really easy, I use the meat from a rotisserie chicken, but I've also made many times without chicken at all and it is superb! Great cold weather food and super easy to make! Yum!

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Bethany

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Reviewed: Nov. 3, 2009

I enjoyed this and so did everyone who tried it (block party for Halloween). I didn't think it was great so I probably won't make it again unless I make some changes.

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Jessica Ferq

Cooking Level: Intermediate

Home Town: Ozark, Alabama, USA

Living In: Saint Petersburg, Florida, USA

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Reviewed: Nov. 2, 2009

Very flavorful and zesty, but salty! There are quite a few canned ingredients in this recipe so it is easy for the salt to pile up. I did use unsalted canned tomatoes, but if I made this again, I would use unsalted beans and low-salt chicken broth too. I wasn't able to find canned tomatillos, so I substituted La Victoria Thick n Chunky salsa verde which is medium hot. I think that the type of tomatillos or salsa verde used has a big impact on the flavor, saltiness, and spiciness of this recipe.

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COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

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Reviewed: Oct. 31, 2009

FANTASTIC!!! This is the first time I've ever had or made white bean chili and I was amazed! We used 1 can of corn instead of fresh corn and had to use green enchilada sauce instead of tomatillos (or salsa verde) as our store didn't have either (living on a military base overseas so our options are limited). Per other reviews, I also added about 2T cornstarch to thicken it up. It had a bite to it (and I'm a wuss) so I sprinkled cheese and added about 2 tsp sour cream and it was perfect! This will definitely be one we keep and make over and over again!!!

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rbmisa4031

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Reviewed: Oct. 30, 2009

I made this for a Staff Luncheon at school. Everyone really enjoyed it.

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carol s.

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Reviewed: Oct. 29, 2009

Very very good. I made this at the work for 9 hungry firefighters and they all loved it. I usaully refuse to make adjustments to anyone's recipes, but our local grocer does not carry tomatillos. So I used Salsa Verde as a substitute after reading other reviews. This recipes is also a healthy alernative to many other chili recipes. Thanks for providing us a great dinner at the firehouse.

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TOOTS

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Reviewed: Oct. 29, 2009

outstanding! use canned jalepenos, but 13 oz. instead of 18 oz. gives the soup some more flavor, without being overtaken.

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nat

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Reviewed: Oct. 28, 2009

Won Most Creative Taste! I made this for our neighborhood chili cookoff and won! I replaced the tomatillos like the other reviewers did with the salsa verde and used 2 cans of Rotel with mild peppers. The lime at the end, as another review mentioned, is definitely key and gives it a little something extra.

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WEBGIRL302

Cooking Level: Intermediate

Home Town: New Lenox, Illinois, USA

Living In: Wauconda, Illinois, USA

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Reviewed: Oct. 26, 2009

This was quick and delicious! I used boneless skinless chicken thighs cut into 1/2" cubes and sauted them along with the onions and garlic. I couldn't find canned tomatillas, so I substituted 8 oz of salsa verde (green tomatilla salsa). I also substituted two 10 oz. cans of RO*TEL tomatoes for the canned tomatoes and chilis. Excellent light supper for a cool Autumn evening!

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Kate

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Rochester, Michigan, USA

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Reviewed: Oct. 23, 2009

My hubby's fav recipe as of first bite. Substitutions were 2-10 oz. cans Ro-Tel Lime & Cilantro diced tomatoes for regular diced tomatoes, 4 fresh tomatillos for canned tomatillos, canned turkey for canned chicken, large shallot for chopped onion, large jalepeno (removed seeds and ribs) for canned chilis. (That is what I had on hand comparable to ingredients listed). This chili has a KICK! My 2 year old had 4ths. 8y/o son added sour cream to bring down the heat in his. The spices were perfect! I will search for no other "Chicken Chili" recipe. Of course, it may not turn out the same twice in a row...that's the beauty of it!

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PUGMIRE

Cooking Level: Expert

Living In: Enumclaw, Washington, USA

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Reviewed: Oct. 21, 2009

It was a cold, damp snowy evening here in Denver and chicken chili sounded perfect for the weather. Like many other reviewers, I myself did a little "tweaking" as I usually do with recipes. I didn't have cooked chicken, so browned the cubed chicken in the Dutch oven with a little cumin, chili powder, salt and pepper then transferred to a bowl, to be added later. I then proceeded with the recipe adding the onions and garlic. I did replace the tomatillos with salsa verde and added an extra can of diced tomatoes. I added a bit more cumin than called for and a few dashes of Tabasco as we like a little more heat. I omitted the coriander (as I was out and didn't realize it) as well as the corn. I let it simmer for about an hour and a half which thickened the chili nicely and intensified the flavors. I served with cheddar, sour cream, avocado, crushed tortilla chips, and a squeeze of lime juice. AMAZING! I would have to say this is my new favorite chicken chili recipe (and I have tried many!). This will be a new favorite in our home as well!

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akmrn614

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Reviewed: Oct. 21, 2009

The dish is mis-named, as tomatillos are really the featured ingredient in this recipe. If you love tomatillo favor, do not change a thing in the recipe (although I would recommend roasting fresh tomatillos under the broiler instead of using canned). However, if you are like my husband...he said the chili needs more spice, more broth, and less tomatillos! Try adding more cumin and some actually red chili powder to give this recipe more kick!

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Marie

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Reviewed: Oct. 21, 2009

This chili was very good. I used salsa verde instead of canned tomatillos, but i did put some fresh tomatillos on a plate for toppings along with avocado, cilantro, cheese, sour cream and limes. I only used 1 can of green chilies and a can of diced tomatoes + green chilies instead of plain tomatoes. I used 1/2 can of corn (just personal preference I dont care for corn but my family does) I drained all the canned foods for a heartier chili and used 1 can of white beans and 1 can of black beans. I also put about 2 teaspoons of juice from a jar of jalepenos to give it a little more kick. The recipe turned out great.

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biz

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

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Reviewed: Oct. 19, 2009

My family absolutely loves this recipe. Like others I substituted salsa verde for the tomatillos. In addition I added fresh lime juice and rine. The lime gave it such a nice flavor, highly recommend!

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Jengoss

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Reviewed: Oct. 18, 2009

I will never understand why people rate a recipe when they completely changed it around. The way the recipe is, without any changes, is very bland and soupy. With MANY changes, which would completely make a new recipe, it is very good.

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Sylwia

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Reviewed: Oct. 18, 2009

Good, and satisfying. I used the salsa verda like some people said to. It came out a little to spicy for my wife, but a little cheese and sour cream fixed that.

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lagamor

Cooking Level: Beginning

Home Town: Manhattan, Kansas, USA

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Reviewed: Oct. 16, 2009

Love this recipe. If you use fresh tomatillos, you will need to cook them down quite a bit.

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KEVANGELISTI

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Reviewed: Oct. 16, 2009

This is the best chicken chili I've tried, I like that it's broth based and not creamy. My whole family loved it. I substituted 2 small cans of salsa verde for the tomatillos, added a little more broth, 2 cans of white beans instead of one and was generous with the seasoning. I was in a hurry so I purchased an already cooked rotisserie chicken for the meat. Came together in minutes, let it simmer and it was fantastic.

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meb

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