Reviewed: Jan. 2, 2009

This is absolutely delicious. With the lime it has a taste all of its own and add the sour cream and crushed corn chips and it's a winner!

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Teresia

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Reviewed: Dec. 30, 2008

This was awesome, at least for me. I'll have to tone it down for my wife. I put in the milk / cornstarch as one reviewer suggested and swapped in a jar of Mrs. Renfro's green salsa for the tomatillos. Simmered it 1/2 hour. Had it with Lime Tostitos and fat free sour cream. Excellent. I have a cold and found this to be therapeutic as well as delicious!!!

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Dave W.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Dec. 29, 2008

This was a great "throw-together" meal. It turned out so well that I called a girlfriend to join us for impromptu dinner. I did not have the tomatillos on hand and made without with good success. Yum! Make this one today.

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TinaTinaTina

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Maple Valley, Washington, USA

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Reviewed: Dec. 29, 2008

This chili was excellent. I could not find tomatillos in the can so I used tomatillo salsa it worked great. Also added some crushed tortilla chips so that it would be a little thinker. My family loved it.

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Buttahmakesitbetter

Cooking Level: Professional

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Reviewed: Dec. 28, 2008

yummy! even picky soup eaters liked this recipe!

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abby

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Dec. 15, 2008

My family liked this. However, I couldn't find any canned tomatillos, so I read a reviewer used salsa verde and I tried that. It was good but a bit on the spicy side, my kids had to drink a lot of water with it. :)

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Terri

Cooking Level: Intermediate

Home Town: Hobart, Oklahoma, USA

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Reviewed: Dec. 15, 2008

Very good chili. I will make it again.

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mcs091004

Cooking Level: Intermediate

Home Town: White Lake, Michigan, USA

Living In: Waterford, Michigan, USA

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Reviewed: Dec. 13, 2008

Very good, with or without the beans. It was nice to have a different soup to make as an alternative to beef chili. I will definitely make this again.

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Kelli

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

This is a really yummy chicken chili, but don't limit yourself to just white beans. I've made it using black beans, red kidney beans, and various combinations of beans and have come up with some interesting flavors and textures. And don't forget the chopped fresh cilantro! Also...for a garnish I like to take several flour (or corn) tortillas and cut them into 2 inch long strips. I then deep fry them until golden and sprinkle them with a little salt. They go beautifully with this chili.

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MAMAMISCHA

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 12, 2008

My only changes were ubstituting salsa verde for the tomatillos and canned corn for fresh. It couldn't have been simpler to assemble. Dee-licious!

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SPECIALK04

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2008

This recipe was terrific. I didn't use any broth and used a 28oz can of diced tomatoes. I didn't need the corn starch as it was already thick enough. It was super easy to make. Next time I will use shredded chicken. Thanks!

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Pam Sherman

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Reviewed: Dec. 8, 2008

Super good! Super easy. Everyone in my family loved it.

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KUNGAR

Cooking Level: Expert

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Reviewed: Nov. 30, 2008

I love this recipe!!! I have made it a few times... I also used salsa verde in place of the tomatillos, used either canned or frozen corn - although i'm sure fresh would be absolutely delicious... The last few times I've made this Ive used boneless chicken thighs seasoned with garlic salt, cumin and coriander then on the grill to cook and then chopped... Today, its sleeting out so I'm trying the chicken baked in the oven first, rubbed with adobo seasoning. We'll see... As other reviewers have, I used the canned diced tomatoes with the green chilis... This recipe is soooo easy and so yummy. Serve with lime wedges (adds interesting flavor when squeezed on top - but dont add lime to the chili, its a very overbearing flavor throughout), sour cream and shredded cheese... Yum! I can't wait until its done...

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jessy01010

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

I loved this chili and so did my 9 y/o. Of course we changed a few things. Instead of the tomatillos I added Mexican seasoned tomatoes and omitted the coriander. I added two cans of white beans (Navy) and I used at least 3 cups of chicken broth. It was very, very good and I will make it a staple in our kitchen!

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LJenna

Cooking Level: Expert

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Reviewed: Nov. 26, 2008

This was my very first time making homemade soup & my family & I absolutely loved it! I used 1 can of salsa verde, 2 cans of fire roasted tomatoes & one can of rotel with lime. I boiled & shredded the chicken & let simmer for a few hours. This recipe is defiantly a new family favorite. Thanks for the great recipe!!

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chichima

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2008

If you have young children stick to the original recipe. Many reviewers are recommending replacing the tomatillas with salsa verde. That would have been way to spicy for my kids. Having said that, this chili is fantastic! We put sour cream, cheese and chips in ours when we served it. Yum! Thanks for the recipe!

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READALOUD

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Reviewed: Nov. 23, 2008

It was fabulous! I Made a double recipe and it was perfect for 6 people as main dish with a day or two of left overs Shredding chicken was key extra jalepanos green chile sauce all the toppings

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LaraMN

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Reviewed: Nov. 16, 2008

THE WAS VERY GOOD,JUST MAKE SURE THE SALSA VERDE IS A VERY GOOD ONE.

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Nov. 15, 2008

Even my picky kids liked this one! We used only half can of tomatilloes (left over from an enchilada recipe, made the night before) but this is one of those forgiving recipes where you can fudge the ingredients. Will make again, and might try using verde sauce instead of tomatilloes, which are rather expensive and hard to find.

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toni

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2008

Made this last night with a leftover chicken from the deli. Used a 16 oz jar of salsa verde and the Rotel with lime like the other users suggested. Fried some homemade tortila chips and it was amazing!

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