The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 7, 2008
Absolutely wonderful. I would say this is a hearty and less spicy version of the Max and Erma's tortilla soup. Kind of a mixture of a soup and chili, but it was absolutely wonderful. I used the Salsa Verde and diced tomatoes with chilis. Added 2 lbs. of ground chicken and 2 cans chicken broth. To save on dishes, I softened onions and garlic in the main chili pot, then browned the ground chicken and added the spices. Once it was cooked though, I added everything else and let it simmer. Absolutely WONDERFUL (for anytime of year)!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 22, 2008
excellent! dh and dd love it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 3, 2008
My husband and I loved this. We just had it this afternoon. I made a few changes as people suggested. I use Salsa Verde in place of tomatillos. I used 2 cans of chili style tomatoes instead of regular tomatoes and green chilis. I added a can of pinto beans and a can of red kidney beans instead of white beans and I omitted the corn. I also added some lime zest and juice. I threw it all in the crock pot last night and then we had lunch this afternoon. Also I topped it with avocado, cheese and cilantro. I wish I had bought corn tortilla chips to go with it too. Oh well, I will be making this much more in the future so I can try that next time!
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Cooking Level: Beginning

Home Town: San Angelo, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 16, 2008
Delicious with some changes; used beef broth instead of chicken, Safeway's Salsa Verde instead of tomatillos, crushed tomatoes, canned corn, a bunch of cumin, green beans, zucchini, carrot and a threw a couple of cups of rice in at the end. Needed extra stock and was very thick, but flavorful in the end. Yummy!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 7, 2008
This chili was really good, but I will doing things differently next time around. I substituted the canned tomatillos for 2- 7 ounce cans of salsa verde (didn't realize the can said "hot") and I thought I would die! Next time, I will be using mild salsa verde and will use only about half the onions. Otherwise, this recipe is great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 2, 2008
I found this to be a good, easy dish to make. I suspect the people who complained that it lacked something might benefit from frying the spices just before adding the wet ingredients, which would enhance the spice flavour, especially if their spices are a bit old. I added a splash of vinegar as I do not have access to tomatillo's, which I assume are a bit more acidic, judging by how many people opted for salsa. Thank you!I enjoyed it and made perfect use of what I had available.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 13, 2008
I made mine in a crockpot after sauteing the onions, etc. Yummy!
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 9, 2008
Absolutely fabulous!! Delicious, great flavor, healthy! My parents and boyfriend LOVED it! I will definitely make this again. I made it exactly as the recipe directed, topped it with sour cream, cheese, a little fresh cilantro and a slice of avocado. YUM!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: May 31, 2008
Oh my gosh. This was one hot dish for me. My husband picked the peppers (my mistake). Once I got over the burn in my mouth, I really enjoyed the chili. I might add a bit more salt and other spices to balance out the hotness of the pepper next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 22, 2008
Really really good. My picky husband said it's a keeper and dubbed it Mexican Chili
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 20, 2008
I used all canned (fresh not in season) and it was still excellent! I added cilantro and 1 1/2 tsp diced jalapenos. Really easy to make and very flavorful. Thanks for a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 8, 2008
This was really good. I used Salsa Verde as suggested by other reviewers, added diced tomatoes, black beans and extra onions and cumin. With my additions, it turned into just another chicken tortilla soup, but it tasted great!
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Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: May 7, 2008
This was really good and flavorful. I used salsa verde like other reviewers suggested and it turned out great. My fiance is a hardcore red beef chili fan, but he loved this!
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Cooking Level: Intermediate

Home Town: Brunswick, Maine, USA
Living In: Newport Center, Vermont, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: May 5, 2008
Pretty good. Needs more seasonings though...not sure what. Hmmmmm....
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Photo by Chef Boyar Ha Ha

Cooking Level: Intermediate

Home Town: Gainesville, Georgia, USA
Living In: Bedford, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
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Reviewed: May 4, 2008
Mui Bien! Of course I had to do it "my way". 1. Used 2 nice large hand trimmed chicken breasts. 2. Patted them down with Emeril's Southwestern Essence and lightly seared with onions and some bell pepper. 3. Poured in the chicken stock, two cans of Rotel Tomatoes w/ Lime & Cilantro and a large jar of La Victoria Salsa Verde and added the spices (plus a bay leaf). 4. Simmered the breast 40 minutes then pulled out and shredded. 5. Returned to pot and added beans & a large can of sweet corn. 6. Cooked the chili down several hours and added a couple of cubes of chicken broth and vegetable broth along the way with some water and cornstarch. This is a GREAT, healthy chili with an interesting flavor which we all enjoyed and I will make again. This is NOT a recipe I will share as good chili recipes are "sacred". Ha!
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Photo by MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA
Living In: Lakewood, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 27, 2008
This is now my single favorite food. The salsa verde for tomatillo substitution is better in my opinion, but using either one is still excellent!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 26, 2008
This "chili" has a pretty good flavor and tastes better with sour cream and cheese on top. However, this recipe didn't produce what I would call a "chili" recipe. It was more of a mixture that would have gone into a taco or tortilla. Still, this recipe is worth making, if you have the inclination.
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Photo by Cemetery

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 14, 2008
I thought this was a glorious recipe. I did make some subtle changes, after reading the reviews on here I opted to go for the Salsa Verde substitute. I also added a can of Rotel in place of the green chili's. I made it with Ground Turkey instead of chicken and it was good that way too! I think this is a versitle recipe.
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Cooking Level: Beginning

Home Town: Lake Charles, Louisiana, USA
Living In: Memphis, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 13, 2008
Truly excellent chili! Even better dressed up with a little cheddar cheese and crunchy tortilla strips! The Archer farms jar of chili verde suggestion from a previous review worked out very well.
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Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 13, 2008
Awesome! I used the Verde Salsa like others, and cut up Avacdo on top with lime and cheese! So good!
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