*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The first person to taste this chili asked for the recipe! I did make the following changes and additions...3 chicken breasts instead of 4, 1 can of diced green chilis, 2 teaspoons fresh garlic instead of the garlic powder, 16 ounce can of diced tomatoes, and 2 teaspoons sugar to cut the acidity of the tomatoes. OTHERWISE, this was a great recipe and will be added to my winter repertoire! Thanks.
This recipe has become a staple in my house. I find that simply throwing it all in together in one step turns out just as good. I cook on low for 8 hours, and then just stir. The chicken just falls apart. I add some cayenne for a kick. Very yummy.
So yummy! I used black beans as others had done and I used frozen corn because I just can't stand canned corn. I took the chili and made chicken enchiladas with it it was wonderful! You can eat this as a chili or use the meat for tacos enchiladas taco salad etc. You are only limited by your imagination! Thanks for a great recipe!
Unlike everyone else, I followed the recipe precisely, and it was still delicious and so, saved to the "recipe box." I baked the chicken the previous night and so it marinated all day in the fridge with the salsa and spices. I may try adding black beans the next time. Yes, there will defintely be a next time!
This is a great recipe! I wasn't sure if I was supposed to drain the juice from the corn or the beans so I reserved it to see how soupy it would be. I ended up not adding the juice so it would be heartier. We put the chili in tortillas added sour cream & shredded cheese and ate them like burritos. Had chips on the side as well. I used kidney beans black beans and regular corn. I also added a can of chopped tomatoes with green chiles. This recipe would be great for a group of people. (I used a 5 qt crock) We had a lot left over with 3 people eating so I am going to try to freeze my leftovers.
Oh so yummy!! I always stray from the original recipe some. I used frozen chicken breasts and cubed them after it cooked for a while. I added a can of diced tomatoes chili style medium salsa black beans pinto beans kidney beans diced green chilies mexicorn and white chicken chili seasoning. I also used a little chicken broth so it wouldn't dry out. It was excellent! Served with tortilla chips sour cream and shredded cheese! Can't wait for lunch leftovers:-) Thanks for sharing.
Like others I added a can of green chiles and used black beans (personal preference). For sake of time I used a can of white chicken breast in water...tasted great wouldn't have known the difference. Served with cheese sour cream and avocado. Leftovers will be tacos. Thanks!
LoVeD this one! I started cooking in the morning though. No need to cook through the night unless you have to have it ready to eat by 8 am! I used fresh salsa instead of that yucky canned stuff. Instead of putting it in a bowl we rolled it up in some whole wheat/corn tortilla's and added red onion cheese and shredded lettuce. I'll make this one again for sure!
what a tasty soup. it was perfect considering the horrible weather we are having! i took the advice of another viewer and used enchilada sauce instead of salsa. it was very good that way. i used fresh garlic instead of powder and i used more chicken then called for jsut because we like a very hearty chili( and because the enchilada sauce i used was a little thin)I was very pleased with the taste may add a couple more spices to it in the future...