15 Reviews

Excellent! Made some changes! Didn't have green chiles, so I used 1/4 cup left over chile verde. Half an onion, 4 cloves garlic, a stalk of celery. Instead of Northern beans I used pinto and 1/2 of leftover corn. At the end I chopped up 6 tortillas to thicken it up. At the very end I put some half and half. I think it made it so smooth. Very good! Topped with cheese and a dollop of sour cream.

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seal angel November 27, 2014

My family loved this chili. Changes I made: no jalapenos, 1 tsp. cumin only, substituted 1 can of corn for 1 can of beans for corn-lovin' husband. I served sour cream and the cheese on the side.

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cmcclain November 11, 2014

Fantastic!

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QueenJellyBean November 01, 2011

Great chili !!! I made a huge pot of this for the Super Bowl on 2/6/11, sort of doubling the recipe (exceptions below). Many compliments, three people asked for the recipe, and not a drop was left.

Poached 4 very large bone-in split chicken breast halves the night before (removed skin first), which yielded 7 cups of cut-up chicken, and then followed Jason's instructions using the following amounts:

1 very large white onion, chopped
7 garlic cloves, crushed
About 18 sliced mild jalapeno peppers from a jar, chopped
2 4-oz. cans chopped green chili peppers
4 t. cumin
2 t. oregano
1 t. cayenne pepper
Between 2 and 3 cans chicken broth (start with 2 and add more for a less thick chili).
7 cups chopped cooked chicken breasts
3 15-oz cans white Northern beans, drained and rinsed.
I also added 4 T. lime juice (from fresh limes).

Garnishes: sour cream and shredded Monterey Jack or Cheddar/Jack cheese.

The only ingredients I didn't double were the beans, broth and cayenne. This was a beany chili even with only 3 cans, and fewer beans means less broth is needed for a thick chili. (Next time I may try 1 can Rotel tomatoes in place of the 2 small cans of green chilis.)

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Sharon Leigh February 11, 2011

This was wonderful! I love that dinner was on the table in 30 min. This will be made on a regular basis in my home. Thanks so much for posting Chansy!

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children from A to Z January 03, 2010

Excellent and so easy!

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Brianna Storer September 20, 2009

Other than using EVOV for the vegetable oil, I made following the recipe exactly. I found it to be easy to make and so delicious in flavor that we ate it for lunch 2 days in a row! We both loved it and will definately have it again!

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Mama Smurff August 13, 2009

Great Chili Chansy! Kind of reminded me of chili verde. It was even better the next day. Tell Jason his chili rocks!

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FLYing4Me February 20, 2009

Very good, will make again and again and again! Well Done Jason.

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jeff w January 18, 2009
Jason's White Chicken Chili