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