Reviewed: Jul. 7, 2009

Oh sweet heavenly chicken chili. This was DELICIOUS!! I love the fact that you don't need to make it in the crock pot. The only things I did different from the recipe was I used Salsa Verde (Like all reviews suggest) That really made it taste awesome. I did two cans of beans to make it a bit more hearty (Doing that I don't think you would need to make it thicker with cornstarch.) And I also did a can of corn. The best part is that it all cost under $20.00! And I used organic onions and peppers. I suggest to eat with tortilla chips, Garnish with lime and cilantro.

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Sarah

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Reviewed: Jun. 11, 2009

This is an excellent recipe, but I made a lot of modifications as noted in the reviews (perhaps there needs to be a new recipe?) Here are the differences: used shredded chicken instead of diced, used salsa verde instead of tomatillos, used frozen corn instead of fresh, used fresh jalapenos and one habanero (I like it very spicy, which it was) instead of canned peppers, increased the cumin to 1/2 tsp, and added 1 tbsp of cornstarch for thickening. It really was delicious. Like another reviewer noted, a lot of the flavor comes from the salsa verde, so choose that one wisely.

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bgianpetro

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Reviewed: May 27, 2009

Dish was simple, I made a few changes to really fill up my crew. I added one link of turkey sausage, and one cup of cooked rice. I cooked the chicken first and added the sausage to it and cooked them together. I cooked the rice in the microwave and set it to the side. When I was done with step 2 of the recipe I dumped the remaining ingredients, chicken, sausage and rice in a pot and let it cook until the water was down to a level I liked. I didn't want a really watery chili. I have small children and they wouldn't care too much for that. I served with grands biscuits and the cheese and sour cream on the chili. It was a success.

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lachelleredd

Cooking Level: Intermediate

Home Town: Lake City, Florida, USA

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Reviewed: May 14, 2009

I've made this chili twice for large group functions and it's been a hit. Easy to make, especially using a pre-roasted chicken! Yummmm....think I'll make it again this weekend!

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lkatano

Cooking Level: Intermediate

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Reviewed: May 11, 2009

Very good. I just cooked frozen chicken breasts in with everything else in the crockpot. Used a can of salsa verde instead of tomatillos. Delicious with some lime corn chips!

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REBEKAHMO

Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA

Living In: Hampton, Virginia, USA

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Reviewed: May 4, 2009

When I had all these ingredients together in the crockpot, I thought the result looked gross (I'm used to standard red chili) and tasteless. Even though it wasn't hot yet, I took a taste. To my surprise, it was really quite yummy! Everyone at the potluck liked the chili, and there were hardly any leftovers. I bought a whole rotisserie chicken and pulled the chicken off (I added all the chicken, and this made the chili very hearty). I used 1 can of broth, 1 can of great northern beans, 1 can of corn, 2 cans of rotel (necessary), one large jar of the Archer Farms salsa verde that another reviewer recommended (fantastic addition, btw), 1 red pepper, 1 onion, and lots of garlic. I used the spices as stated from the recipe, but forgot the oregano. No need to add the extra chiles with all this, as you don't notice them with the salsa. I recommend offering sour cream, shredded cheese, and crispy tortilla strips to add on top of a bowl of this chili. Cook on high in the crock pot for at least 2 hours.

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AVALON42

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Reviewed: Apr. 23, 2009

This recipe was great! I have the habit of "doctoring" up recipes that I find, but the only change I made was that I added a diced red bell pepper with the onion and garlic. Definitely a cook-off winner.

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DLUVSBRI

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Reviewed: Apr. 8, 2009

Yummo!! I just made this for my husband last night and he raved about it! I took the advice of some of the others comments and also added some other things that we love. We love garlic in this house, so I doubled that. I also added 2 stalks of celery, 1 orange bell pepper and a jalepeno. I traded a 1/2 tsp of paprika for the corriander. I also took 1/3 of the beans and mashed them before putting them in, just to make the chili thicker. Like many others, I used green enchilada sauce instead of tomatillos and used canned corn. It pairs well with roasted tortillas! Fantastic recipe!!! Great job!

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Misty Darnell

Cooking Level: Intermediate

Home Town: Gurnee, Illinois, USA

Living In: Round Lake Beach, Illinois, USA

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Reviewed: Apr. 8, 2009

Both my boyfriend and I loved this recipe, which is a tough call. I veered from the recipe a bit and cooked the diced chicken and 4 cloves of fresh garlic in a pan, then threw everything into a crockpot on high for 2 hours and low for another hour after that. I did not use oil, tomatillos or lime and used 1 can of diced tomatoes with chilis. I also added a can of pinto beans and a can of corn instead of fresh. I served it with lowfat sour cream, shredded cheese and Tostitos chips and it was soooo yummy! We fought over the last bowl of leftovers.

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Melody

Cooking Level: Intermediate

Home Town: Pasadena, Maryland, USA

Living In: Ithaca, New York, USA

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Reviewed: Apr. 8, 2009

We LOVED this recipe. Although, I'm calling it Mexican Chicken Soup from now on. I skipped the tomatillos and salsa verde all together and just added about a cup of Medium heat salsa. Also use done can of Rotel in lieu of diced tomatoes. We topped it with shredded mozzarella and sour cream. Wow- fantastic. Thanks for a great recipe.

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saynay18

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Reviewed: Apr. 7, 2009

I absolutely love this recipe. I was looking for something lowfat and somewhat different to take to a chili get together with my friends. Each family was to bring chili. Mine won hands down! I did listen to some of the other reviews and changed some of the recipe to fit our family. I am actually fixing it right now on this snowy day in Ohio. Thanks!!

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Dina Couch

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Reviewed: Mar. 26, 2009

I also made a few adjustments similar to others listed. Now a family favorite!!

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Sheila P

Cooking Level: Expert

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Reviewed: Mar. 18, 2009

Excellent chili recipe! I just won a chili cook-off at work with it! I wasn't able to find canned tomatillos so, as others suggested, I substituted a can of salsa verde. I also used one can of corn (without salt) in place of the ears of corn which aren't in season.

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gemini12

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Reviewed: Mar. 14, 2009

This was absolutely wonderful. The hint of lime was the perfect addition. Used salsa verde and rotel diced tomatoes.

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Bev

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

Living In: Trussville, Alabama, USA

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Reviewed: Mar. 8, 2009

This chili is great. I will be making it again.

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marknaze

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Reviewed: Mar. 1, 2009

Delicious! This would be a great recipe to bring to a gathering as you could make it ahead. We had it for dinner one night with cornbread as a side. A few days later we had the leftovers again...I just added a little more chicken broth when warming it up. Used the salsa verde as well. I did see the tomatillos at the store..but wasn't sure because I have never used them.. I will be making this again.

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SueC

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Reviewed: Feb. 25, 2009

Great! The avocado is a must.

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Hannah

Cooking Level: Intermediate

Home Town: Watertown, Connecticut, USA

Living In: Burlington, Vermont, USA

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Reviewed: Feb. 25, 2009

I prepared the recipe as stated except for using salsa verde instead of the tomatillos. I didn't think it was good at all! The flavors didn't seem to complement each other, so I won't make this again.

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SHEDEL

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Reviewed: Feb. 21, 2009

This was outstanding. Like others, I tweaked here and there, but only because I used what I had in the house, but YUM!

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CAT22FAN01

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Reviewed: Feb. 17, 2009

This was a great recipe, which I adjusted only slightly as follows: 4 T olive oil >4-5 large cloves of garlic (I love garlic b/c I don't do salt.) >2 lbs uncooked chix chopped into 1" squares--boneless chix breasts are easy >1 really large yellow onion chopped (I cried.) >10-15 chopped tomatillos (I panicked and lost count.) > >Heat olive oil and garlic cloves in a big soup pot, crush and mash garlic with fork as it softens (do not brown). Add chix and cook until no longer pink. Add onion and cook until transparent. Add chopped tomatillos and cook a few minutes until they are not so bright green. > >Okay, that was the only hard part! > >Add the following and simmer for another 30 minutes (or until you're sure the chix is cooked): > >2 cans (14.5) reduced sodium and fat chix broth >1 can (14 or 16) diced tomatoes >2 cans (4 oz) chopped mild diced green chiles >2 cans (15) Goya white beans >10 oz. bag frozen corn >1 t oregano or Italian seasoning >1 t ground coriander >1 t ground cumin >1 t salt > >Cooking the day before always enhances flavor! > >Top with a dollop of sour cream, avocado slice, cilantro sprig, fresh lime slice and provide cayenne pepper to let your guests add their own heat.

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Eileen Bee

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