Reviewed: Oct. 5, 2008

This was a really great & easy to prepare chili. My family loves Texas chili, but this was the first Chicken chili recipe that was so well received in my household. It's a family staple today.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ANNIE1

Cooking Level: Intermediate

Home Town: Saint Leon, Indiana, USA

Living In: Cincinnati, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2008

REALLY good stuff - I'll be making this again. Of course I doctored, as I always do.. added a couple jalapenos (I like heat), more garlic, used frozen corn (don't do canned veggies) and threw in chopped fresh cilantro at the end of the cooking cycle. Unlike others, I didn't need to thicken with corn starch - instead I let the stew simmer much longer than recommended, for multiple reasons.. the flavors melded better and the sauce thickened naturally.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

love2cook

Cooking Level: Intermediate

Home Town: Pierre, South Dakota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2008

We all loved this dish and plan to make it often this winter.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Julie Allen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2008

This was good but it did NOT serve more than 2 children and 2 adults. Luckily that's all it needed to feed but had I been depending on 9 servings it would have been quite disappointing! I also used salsa verde instead of tomatillos.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

chefspecialty

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2008

This recipe was absolutely delicious. I chose to shred the chicken rather than dice it. I didn't care for the tomatillos too much. They tasted just like tomatoes, but the green color was strange. Next time I will just add another can of tomatoes. Other than that I would not change a thing. The seasonings were perfect. Thanks for a great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Julie W.

Cooking Level: Expert

Living In: Oswego, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 1, 2008

This was very good. I used the advice of the Green Salsa and jalepeno. The chicken I used some left over fajita meat from the previous night which had red and yellow bell peppers and sauted with garlic and onions. I also, added some cooked zucchinis. It was a bit to hot for my son who likes spicy food (jalapeno must of been extra hot). The optional items shouldn't be optional the lime and cilantro really made the taste Served with quesadillas. Thanks for the great recipe! (I would consider this more of a soup than a chili)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2008

I give it a 4 because I thought of it more as soup, not chili. I even added some cornstarch mix to it, to thicken it up. It had good flavor though. I made some cornbread with it, but I really liked eating it with Tostitos scoops, and sour cream. Might make again, but hubby isn't sold on it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SaraJ

Cooking Level: Expert

Home Town: Tomahawk, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2008

This was wonderful. I subbed salsa verde for the tomatillos, and I also used frozen corn, as that was what I had on hand. I also used a second can of beans. It was very good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JRN

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2008

I thought this was way too spicy and it tased horrible. I took others advice and used the salsa verde and that was a mistake. I will not make this again. Thanks for posting.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

wendy31179

Cooking Level: Intermediate

Home Town: Grand Prairie, Texas, USA

Living In: Fort Worth, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2008

Got rave reviews yesterday at the tailgate! I found Rotel makes a can of tomatillios with Lime and Cilantro, so used two of those and one can of Diced tomatoes with green chilies. I used the salsa verde like others sugguested. I boiled chicken breasts and then shredded it. I cooked it all and then put in a slow cooker to simmer for several hours to let the flavors meld. I also added some white sugar to cut down the heat!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cathy

Cooking Level: Intermediate

Living In: Cary, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 27, 2008

Great Recipe! Great Flavor! I did add another can of beans, and a can of Fire Roasted Tomatoes instead of regular diced, and I used frozen Sweet Corn (can't get fresh around here this time of year). And if you're Brave try throwing in some Pickled Jalapenos. YUM!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chefsean

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Dover, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2008

all i can say is: oh my god, is this good. sauteed a pound of chicken breast (chopped) with onions and garlic. didn't use the spicy peppers,(i don't like things too spicy), subbed medium salsa verde for the tomatillos, used a can of white beans and a can of red kidney beans. used a lot more chicken stock (28 oz.), thickened with 1/4 cup of parm. cheese and a little bit of pasted flour. used double the cumin. topped with shredded cheddar, a dallop of whole milk plain yogurt, and some avocado. you can't top this recipe. my partner and i were sitting at the table saying "oh my god, this is SO good", every other bite.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

freedumryde

Cooking Level: Intermediate

Home Town: Amherst, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2008

I served this to my book group when it was my time to host and everyone wanted the recipe. I just added a salad and fresh cornbread for a complete meal. So easy and yummy!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sandy

Cooking Level: Expert

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2008

I used salsa verde in lieu of the tomatillos and it was great. Makes wonderful chili!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Erika H.

Cooking Level: Expert

Home Town: Pacifica, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2008

Yum! This was tasty, the first day and as leftovers. I used a jar of Salsa Verde instead of the tomatillos, jalapenos, and green chilies. I thought it was a bit too spicy, but my husband loved it!! This is definately a keeper!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Terpgirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2008

A new favorite for us! As suggested, I used a jar of salsa verde in place of the tomatillos, and I added about two tablespoons of canned jalapenos. Our favorite toppings were lime, avocados, cilantro and sour cream.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rebeccal

Cooking Level: Beginning

Living In: Savannah, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2008

I took the advice of others & used salsa verde in place of the tomatillos. We loved this recipe & I will make this again & again. AWESOME recipe!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sammydog

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2008

I am going to print this recipe and laminate it! Fantastic!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Alina

Cooking Level: Intermediate

Home Town: Western, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2008

I used the advice of others and used the tomatoes with green chili ( one can regular , one can Ro-Tel) and the Salsa Verde. I prefer homemade chicken broth so I boiled a chicken with onion, carrot, celery and bay leaf. Then just skimmed off the grease, deboned the chicken and continued to add the ingredients...yummy thanks!

Was this review helpful? [ YES ]
0 users found this review helpful