Reviewed: Mar. 30, 2013

I really enjoyed this, but hubby complained about the kale while he ate a big bowl... So normal meal times in my house! I modified the recipe based on what I had, but I think still stayed true to recipe. I had dry white beans, so I started them in the crock pot the night before with some chicken broth, and added the onion and garlic (no garlic and herb seasoning), half the chili powder, and a generous amount of cumin. The next morning I proceeded with the recipe as written, adding kale, the rest of the chili powder, etc., and letting it slow cook for about 6 1/2 more hours. I did use fresh kale, about 4 or 5 cups, rather than frozen pre-cooked, and left out the salt because of all the broth I used. Because of dietary issues, I also subbed a brick of softened low fat cream cheese for the cream. Saved on fat, and the blood sugar problems of lactose. I garnished with a shredded queso and sliced avocado. Thanks for sharing! And tho the recipe didn't specify, I did not drain my tomatoes when I added them.

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Reviewer:

rosyshell

Reviewed: Jan. 25, 2013

I have been wanting to make this for a while. I finally did last night. I turned out better than expected!! I did make some changes to the recipe: I add carrot and celery and cooked the veggies and onion in the slow cooker because I wanted all the flavors in the chili (it also made it a one pot dish. instead of using cream to thicken it I pureed halve the beans and added a little corn starch. At the end I added a little brown sugar and cinnamon to make it sweet and spicy. I think the only thing I would change for next time is to add some cream corn to it.

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Reviewer:

Daryn Brown

Reviewed: Jan. 22, 2013

We really enjoyed this soup. I just added more seasonings and some jalapenos for an extra kick.

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Reviewer:

Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Nov. 14, 2012

It was great, I wish I had more Kale to add to it. I didn't have much left in my garden. I made it as we were having a overnight house guest and needed to do something in the slow cooker as I would not have time after work to do much cooking. She loved it and went back for seconds and thirds.

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Reviewer:

msrubyK

Cooking Level: Expert

Living In: Albany, Ohio, USA

Reviewed: Oct. 19, 2012

Pretty yummy and a great way to use kale! I used "rotel" tomatoes instead of plain diced, fresh kale instead of frozen, threw in some garlic with the onion, no cream and whatever chili-type seasonings I had laying around (cumin, paprika etc). Came out great. But noticed the kale ended up soaking up the flavors more than anything else (kale was pretty spicy, while broth and beans mild).

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Reviewer:

SisterSarah

Cooking Level: Intermediate

Living In: Katy, Texas, USA

Reviewed: Oct. 18, 2012

This was good, but a little too soupy for me. Next time I will only add enough broth to cover the chicken, maybe half the amount called for. I made a few changes, based on what I had on hand/preferred: I used 1 box of drained frozen spinach in place of kale (did not have kale), used onion powder in place of onion, and used 1 can each of white and black beans instead of measuring 2 cups each.

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Reviewer:

mkstevens09

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Sep. 22, 2012

I made this tonight for my family and we all loved it. I did not have garlic and herb seasoning so used cumin instead. I omited the heavy cream but served with cheese and sour cream. I used a bunch of fresh turnip greens - instead of chopping them I blended them with some of the chicken stock in my vitamix. Our only "complaint" was that this ended up more watery than we prefer (and I didn't want to transfer it to the stove to reduce it). I think next time I will cut the chicken stock in half. This recipe is definitely a keeper!

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Reviewer:

rachelandtyke

Reviewed: Feb. 21, 2012

I can't pinpoint it, but I didn't love it. Made exactly as it says, except for I added 3/4 c. of frozen corn.

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Reviewer:

eshokie

Home Town: Parksley, Virginia, USA

Living In: Charleston, South Carolina, USA

Reviewed: Feb. 20, 2012

This was so easy to make on a night I really was too tired to cook anything with a lot of effort. I skipped the kale since my husband does not like it, and added green bell peppers and corn! I also used soy black beans which added a nice flavor to the chili. Great recipe - thanks for sharing!

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