Reviewed: Apr. 27, 2012

This was way too spicy! When I make it again I'm going to cut the chili's and all seasonings in half.

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Reviewer:

Nicole

Cooking Level: Intermediate

Home Town: Berea, Ohio, USA

Reviewed: Apr. 11, 2012

Basically left recipe the same but with the meat I used fully cooked frozen fajita meat. It's already seasoned so added a great flavor to the chili. I added it to the onion, garlic mix in the skillet. If the pieces are too large, I simply cut them as they unthawed in the skillet. Also used,chopped jalapenos for the flavor and heat of the dish and totally eliminated the oregano but added fresh chopped Cilantro for a real Tex-Mex flavor. Family and friends love this chili. It's always a hit!!

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Reviewer:

Yah's girl

Cooking Level: Expert

Reviewed: Apr. 4, 2012

After reading other reviews I made some changes right off the bat without trying the original recipe, but I know with my alterations it was fantastic and quickly became a family favorite! I only used 1 onion, and since we raise our own chickens I used a half of a chicken and shredded it. I also decreased the chicken broth to 4 cups, and increased the green chiles to (2) 7 oz cans. I chopped up and added 3 stalks of celery, and about half of a red pepper. Finally I pureed 2 of the cans of northern beans to thicken it up a bit. Garnished it with some sour cream, monterey jack cheese, and taco chips and it's a real winner! My husband loves his red meat but this is so good he prefers it over regular chili!

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Reviewer:

TrinsMom21

Reviewed: Mar. 18, 2012

I love it!! I boil my own chicken and then use the broth from the chicken. I use white cannelini kidney beans and only use 3 cans because the broth is so yummy. I also substituted the chilis with chili powder and decreased the amount of cayenne pepper because when I used the full amount it was too spicy to eat. I just put the whole block of montery cheese in it and let it melt. This makes a HUGE difference. DELCIOUS!! My whole family gobbles it up.

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Reviewer:

slphillips05

Reviewed: Feb. 22, 2012

My kids - who don't *like* beans - loved this! I followed some of the other reviewers' information. I pureed one can of beans in my food processor. I then added one can of Northern beans and one can of black beans (cleaning out my pantry). I used only 4 oz. of green chilis, b/c we don't like things too spicy. Finally, I substituted cheddar cheese, as we were out of the Monterrey. The family loved it so much that I only got one bowl!

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Reviewer:

JOYCE_NIELSEN

Reviewed: Feb. 12, 2012

I followed the recipe (modified for 4 people) and the ONLY thing I did differently was that I added 1 cup of sour cream so it would be creamy rather than broth based only. YUMMY!

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Reviewer:

Farrell33

Reviewed: Feb. 9, 2012

This is AWESOME!!! I followed what others had suggested about mashing up 2 cans of the beans. I just used my little food chopper. I didn't have garlic, used a little garlic powder. I was afraid of it being too spicy so the first time I didn't used the green chile peppers - second time I did. The chiles add extra flavor. I also boiled the chicken in the chicken broth and sprinkled the Mccormicks Montreal Chicken grilling spices over the chicken. Then shredded the chicken. I cut down the cumin to 1 teaspoon and the cayene to 1 teaspoon. I thought it was perfect. It reminds me of Chick Fil A's new chicken tortilla soup. This is the best - I actually crave this!

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Reviewer:

MISSCONNIEGIRL

Cooking Level: Expert

Home Town: Greenville, Pennsylvania, USA

Living In: Nashville, Tennessee, USA

Reviewed: Feb. 6, 2012

My family plus our guests liked this a lot. I didn't have any canned chilies so I added a can of Rotel. I am going to try this again soon and add a package of cream cheese to whiten it like another recipe of white chili that I have made.

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Reviewer:

RitaM

Reviewed: Feb. 6, 2012

This was easy to make and delicious. The only thing I would recommend it to not add all of the chicken broth at once to see how thick the chili is and then add more liquid as needed.

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