Chicken Green Chili with White Beans

  • AnnaBellaBoom Posted: 11/28/10
    Worthy of a Special Occasion

    This was horrible! More like chicken and beans floating in a thick, slimy gravy than chili. Not much flavor, either. I tried to save it by mixing in tomatillos, black beans, an entire bunch of chopped cilantro, spices, etc. Still ended up throwing out almost the entire pot. What a waste. There's another white-bean-chicken-chili recipe from CL that is MUCH better.

  • wonderwab Posted: 02/13/10
    Worthy of a Special Occasion

    We followed the recipe letter by letter, and it turned out just okay. It was mildly spicy, and the chicken the recipe called for added a lot of grease. Overall, we wouldn't make this again, there are better chicken chili recipes out there.

  • jyogam Posted: 12/29/08
    Worthy of a Special Occasion

    I used two 7 oz. cans of green chili instead of roasting the chili myself. I also added an extra can of beans. We really loved this recipe. I will make this again.

  • Stephanie007 Posted: 01/13/09
    Worthy of a Special Occasion

    I thought this was a nice recipe that I wouldn't really make any changes too and would make again in the future.

  • idesign Posted: 11/15/10
    Worthy of a Special Occasion

    This is a great recipe that's simple and flavorful. If you love verde mexican sauce like me, you'll love this recipe. I made this my way > with easy to grab products, if you're short on time. My grocery store was out of oven roasted whole chickens, so I bought pre-cooked sliced turkey and cubed it. The pre-cooked chicken they had left was flavored and wouldn't go with the recipe. The turkey worked just fine. I used a bit more garlic and cumin for my taste. I also added a small can of sweet corn, which another review suggested. The crunch and sweetness of the corn really went well with the other flavors. I also added shredded Colby cheese on top, as that's what I had, but Queso cheese would work better because of the slight saltiness. I also used a can of verde sauce instead of roasting peppers. A great recipe that I plan on making Thanksgiving weekend for a football party with pulled pork sandwiches. This is great the next few days reheated in the microwave with cheese and sour cream to tasted.

  • Chate64 Posted: 01/19/10
    Worthy of a Special Occasion

    This was a great starter recipe. I didn't have any homemade stock on hand, so I used canned. I think you really have to watch what kind of stock you use. We found it to be a bit bland and half-way through eating it, I was adding a poblano and a jalapeno to give it a more green chili taste. I made everything the night before up to adding the beans and let the flavors blend overnight. Definitely don't skip on the chili! I would make it again with a few more peppers and a homemade or richer chicken stock.

  • TheRealKatie Posted: 12/09/09
    Worthy of a Special Occasion

    This was good. I didn't love it but I would make it again. Adding jalapeno chile sauce when serving it to add some heat. Good flavors and pretty easy.

  • mamita Posted: 02/12/10
    Worthy of a Special Occasion

    This was good but more of a soup than a chilli and not spicy at all. I will make it again but next time will follow other reviewers suggestions and double the beans and add some spice (chiles or tabasco). This did have a great flavor though and was well liked by my family. I used chicken breast-grilled ahead of time and added (cubed) when adding the broth. I served with quesadillas.

  • elenaash Posted: 12/29/09
    Worthy of a Special Occasion

    This recipe is a star in our house, often requested by my husband and beloved by all. We make it regularly. It is excellent as described, but we have also experimented with a wide range of different chiles to create different heat effects, from the relative mildness of the original recipe to the hottest of the hot. I also add additional beans because we like it more hearty. I simply can not say enough good things about this recipe.

  • ltahri Posted: 11/10/10
    Worthy of a Special Occasion

    Yummy! I changed the recipe slightly, I used canned green chiles, chicken breast and I added some white rice to fill it out a little. Also, I had some leftover corn taco shells which I crushed and sprinkled on top to go along with cilantro and light sour cream.

  • jessimmbb Posted: 06/13/11
    Worthy of a Special Occasion

    I was surprised by how much I enjoyed this...I used jalapenos instead of anaheim and used 2 cans of great northern beans...I added cilantro at the end which really made it great. I also used skinned chicken theighs instead of leg quarters...about 6 theighs. Very light and satisfying.

  • J9Meyer Posted: 11/08/12
    Worthy of a Special Occasion

    I did not like this recipe. It lacked in flavor. I used masa harina instead of flour for more flavor, added one more chili, and made pinto beans instead of white. Still. I will likely not make this again.

  • Jenicus Posted: 04/16/12
    Worthy of a Special Occasion

    This recipe was very boring. No flavor or spice. Definitely won't make again.

  • cnowmos Posted: 09/09/12
    Worthy of a Special Occasion

    This recipe was good, with a few additions: 1. Used a combination of jalapenos and anaheims 2. Cooked the chicken in its skin, then removed the skin when the chicken was cut up. 2. Used a total of about 4 tsps of cumin--added about 2 tsp when the onions were nearly done cooking, to roast the spice in the pot, before the liquid was added. (IMHO, this is the best way to get a flavorful chili.) Then I added an additional 2 tsp near the end of cooking, when the flour slurry was added. 3. Added the juice of a lime to the pot near the end, rather than just serving it with limes. 4. Added about 1/4 c fat-free Greek yogurt a few minutes after the flour was added, gave it a creamier consistency. 5. Added an extra can of beans and cilantro, as others have suggested. 6. Served it with shredded Cheddar cheese. Also, I don't think my chicken broth was low sodium--I used some stock I had left over from when I roasted a chicken, and for the rest I used boullion. I just salted it at the end to taste.

  • GennyneWalker Posted: 11/18/12
    Worthy of a Special Occasion

    Mild yet flavorful and easy to make. Don't be afraid to add a little extra seasoning, salt or chili, depending on your taste. Recipe as is was mild enough for my 3 year old.

  • LisaStankowski Posted: 11/03/12
    Worthy of a Special Occasion

    I have been making this recipe for family and friends for years now. It is a great, solid choice and a wonderful change from a traditional recipe. I always put my own twist to it, but it is a great place to start!

  • illinicheme Posted: 08/19/14
    Worthy of a Special Occasion

    Bland. More of a soup than a chili, consistency-wise. Didn't taste bad (especially dressed up with cheese and sour cream), but not really worth the effort. I'll keep looking for a better recipe.

  • 10daggetts Posted: 10/07/13
    Worthy of a Special Occasion

    this was exactly what i have been looking for.. super simple and totally delicious!

  • LouisePearl Posted: 02/19/14
    Worthy of a Special Occasion

    This is very good, but we jazzed it up a little more. We added tomatillo salsa, chile powder, and a can of hominy. Delicious and soothing on a winter day!

advertisement

More From Cooking Light