Green Chile-Chicken Stew

We forgot the lime & ended up finding this recipe to be very bland, although I like the ingredients themselves. With leftovers, we added ground black pepper & lime juice. With those additions, it went from bland/would not make again to a good solid recipe worthy of making again. If we make it again, we will reduce the salt & try to boost the flavor some other way. Do not forget the lime juice. It make a big difference.

Very easy! use a real chicken, please. Add extra jalapenos for some kick. Serve with limes, cilantro, and guacamole. Layers of flavor.

There is no reason on Earth to load this soup with so much sodium. The publisher should be embarrased.

Every time I serve this, I get rave reviews. You can simplify by using canned chicken and this is not a spicy recipe. I serve it with chile's on the side for those who like it hotter.

This one is really hard for me to rate. The stew itself is tasty (although I agree with the other reviewer - needs a little more kick), but it is so complicated to make that I don't think I'll go through the effort again. Some things can be streamlined (eg, use already cut chicken instead of the whole chicken), but even still, this recipe takes too long in consideration of the end result (tasty, but not amazing). I followed the recipe exactly, but did not add any white beans, since I don't care for their taste. Sprinkling with lime juice at the end is a must - leaves a nice taste. I agree with the other writer that I would put in a hotter pepper to make it a tad more spicy.