23 Reviews

Excellent. Like all the other reviewers, I made my own variations: more chili powder and cumin because I didn't have jalapenos; red pepper flakes instead of cayenne. Used cooked leftover chicken, added a bag of fresh spinach at the end, and a jar of garden vegetable tomato sauce. Is it still the same recipe? Well, cousins! It was good.

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Omniveg February 02, 2012

Even though I did not have celery and used a roasted chicken this is still a good recipe. I put my stick blender and pulsed it twice before serving to make it creamy. We all enjoyed this dinner. Served with cornbread and kale chips. Yum. Thank you

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Nado2003 December 05, 2011

Just a really good receipe. I made changes of my own changing the chile powder to 2 tbsps chipolte chili powder and 1 tsbs of mexican chili powder, 1 tsp mexican oregano, 2 cans of diced green chilies instead of the jalapenos. Finished with finely ground masa harina mixed with water to thicken. Served with chilie corn bread. Everyone thought it was wonderful.

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dapulz@stny.rr.com March 30, 2011

Really good! I used diced green chilies instead of jalapenos and added shredded carrots. Spicy and delicious!

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Absinthe27 November 04, 2010

I started with this recipe, doubled it, and tweaked it quite a bit. It was AWESOME. For starters, I picked up a precooked rotisserie chicken at the grocery store and pulled the meat of that. Instead of jalapeno, I used two cans of diced green chilies and opted for monterey jack instead of jalapeno jack. I simmered mine for at least 30 minutes once the beans were in, because I wanted the beans more tender. I might use a smaller white bean next time At the end I cooked in a couple cups of half and half to give it a creamier texture, flavor and appearance. Eveyone who ate it loved it and it was even better the next day.

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foodgoblin November 14, 2009

Really liked this chili -- nice and spicy. The only substitutions were: -Extra Virgin Olive Oil instead of Vegetable Oil - Extra clove of garlic - Extra stalk of celery - Organic, low-sodium chicken broth Overall, it was a hit, and we'll have it again!

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Midwest Mama November 09, 2009

We enjoyed this chicken chili for lunch yesterday. We did not make any modifications, with the exception that I subbed colby jack cheese for jalapeno jack because that is what I had on hand (though I love jalapeno jack). We used 3 jalapenos in this dish. Our only problem was that we had trouble getting our chili to thicken properly and ended up making a slurry of cornstarch and water and adding it to the mixture to give it the consistency we were looking for. The chili reheated well for lunch today. Thanks for a nice meal.

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Dr. Jenny October 26, 2009

Yum yum! I made as directed but omitted cilantro, I didn't have any. This is such a winner of a chicken dinner and makes my home seem toasty on this cold autumn day. :D

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Pookatron October 22, 2009

I used ground chicken & canned green chilis to make this lovely chili for lunch today. I cooked it on high in the crock pot. I'm going to add another can of kidney beans tomorrow, with using the ground chicken, I think it goes further than cubed chicken. This is a good winter time meal. Thanks for another great recipe going into the rotation.

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Gumboot Gourmet October 02, 2009

I had precooked some chicken breasts with some garlic, kosher salt & Chicken taco seasoning (Penzey's)--chopped it and added that. I didn't use jalapenos (don't care for them) and omitted the cheese (didn't have any). I used 2 cans of cannellini beans (15.5 oz each). Wonderful! I love it! Very nice for this cool September day in Pittsburgh!

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HisPixie September 27, 2009
White Bean Chicken Chili