The cumin's the king here. I used to make this stuff during college because there is enough of it to last me a long time. This recipe is VERY hot.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified

Directions

  • In a large stockpot, combine the chicken, chili beans, tomatoes, jalapenos, onion and green bell pepper. Season with chili powder and cumin. Pour in the chicken broth, and enough water to cover the ingredients. Stir well, and bring to a boil. Reduce heat to medium, and let simmer for one hour. Season with salt to taste.

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Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

149 calories; 4 g total fat; 23 mg cholesterol; 688 mg sodium. 18.8 g carbohydrates; 12.7 g protein; Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/22/2007
Here's how to make it a five star: As it was this recipe was likely about a four star but with a few improvements it's easily a five. Canned chicken creeps me out too (as one other reviewer stated) so I used 3 real chicken breasts. While boiling the breasts I sauteed the onions and peppers for about 5 minutes prior to adding them to 2 cans Mex stewed tomatoes (which I had chopped) 2 can of chili beans and a half jar of jalapenos (which I had chopped). After the chicken was cooked through I melted about 1 T of butter and sauteed 2 cloves of garlic then added the shredded/cubed chicken and seasoned it with about 2 T of Frank's Red Hot. I then added it to the pot along with 1T of cumin and 1T of chili powder. Then added 1 can of chicken broth and 1 can of water. About 20 minutes into simmering I noted the soupiness so I mixed about 3T of cornstarch and 3-4 T of water together and then added it to the pot and mixed well. It turned out amazing... thick healthy delicious and just the right amount of spiciness not to interfere with the flavor. I also served it over a slice of wheat bread w/ a piece of fat free cheese on top... outstanding:) Read More
(60)

Most helpful critical review

Rating: 1 stars
01/20/2007
I made this chili but it came out more like a soup. I only used 5 cups of water and it was still too soupy. I ended up mixing cornstarch and water then I added it to the chili. It really thickened it up nicely. I did not really like this recipe. Read More
(11)
41 Ratings
  • 5 star values: 25
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/22/2007
Here's how to make it a five star: As it was this recipe was likely about a four star but with a few improvements it's easily a five. Canned chicken creeps me out too (as one other reviewer stated) so I used 3 real chicken breasts. While boiling the breasts I sauteed the onions and peppers for about 5 minutes prior to adding them to 2 cans Mex stewed tomatoes (which I had chopped) 2 can of chili beans and a half jar of jalapenos (which I had chopped). After the chicken was cooked through I melted about 1 T of butter and sauteed 2 cloves of garlic then added the shredded/cubed chicken and seasoned it with about 2 T of Frank's Red Hot. I then added it to the pot along with 1T of cumin and 1T of chili powder. Then added 1 can of chicken broth and 1 can of water. About 20 minutes into simmering I noted the soupiness so I mixed about 3T of cornstarch and 3-4 T of water together and then added it to the pot and mixed well. It turned out amazing... thick healthy delicious and just the right amount of spiciness not to interfere with the flavor. I also served it over a slice of wheat bread w/ a piece of fat free cheese on top... outstanding:) Read More
(60)
Rating: 4 stars
05/22/2007
Here's how to make it a five star: As it was this recipe was likely about a four star but with a few improvements it's easily a five. Canned chicken creeps me out too (as one other reviewer stated) so I used 3 real chicken breasts. While boiling the breasts I sauteed the onions and peppers for about 5 minutes prior to adding them to 2 cans Mex stewed tomatoes (which I had chopped) 2 can of chili beans and a half jar of jalapenos (which I had chopped). After the chicken was cooked through I melted about 1 T of butter and sauteed 2 cloves of garlic then added the shredded/cubed chicken and seasoned it with about 2 T of Frank's Red Hot. I then added it to the pot along with 1T of cumin and 1T of chili powder. Then added 1 can of chicken broth and 1 can of water. About 20 minutes into simmering I noted the soupiness so I mixed about 3T of cornstarch and 3-4 T of water together and then added it to the pot and mixed well. It turned out amazing... thick healthy delicious and just the right amount of spiciness not to interfere with the flavor. I also served it over a slice of wheat bread w/ a piece of fat free cheese on top... outstanding:) Read More
(60)
Rating: 5 stars
09/10/2003
This chili was a little more soupy than what I'm used to but it tastes GREAT!! Read More
(34)
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Rating: 5 stars
02/02/2006
This was amazing! I added an extra onion lots of garlic used less jalapeno and cumin and real chicken cut up into tiny little bites and prepared it in the slow cooker amazing spicy flavorful! Definitely more like a soup. I put it over brown rice for a healthier option Incredible! Read More
(27)
Rating: 5 stars
04/28/2004
I took a chance on this recipe because it sounded spicy and I'm glad I did! It was WONDERFUL! I used real cubed chicken breast(something about meat from a can doesn't sound appealing) and halved the recipe. I used 2 1/2 cans of Rotel tomatoes instead of the stewed(too slimey). I used black beans instead of chili beans a whole can of sliced jalapenos 1 tablespoon of chili powder and 1 tablespoon of cumin and the can of chicken broth. I only needed to add about 1/2 cup of water after it had been cooking a while. Although this dish was too spicy for the rest of my family to eat I really enjoyed it! Thanks! Read More
(23)
Rating: 5 stars
03/23/2006
It was delicious but definitely way too hot. Read More
(16)
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Rating: 5 stars
05/19/2005
This was excellent very easy to make. It was more of a soup than a chili but it is a great and very filling soup. I didn't add any water just 5 cups of chicken broth. I only added 1tbsp of cumin because it is so powerful. I also added basil bay leaves and thyme. A really great and easy recipe everyone liked it a lot. Read More
(16)
Rating: 4 stars
03/14/2007
Very easy and flavorful- but I generally like spicy things and this one was a little too spicy even for me! I will make it again but will use less jalapeños next time. Also- it did store very well I made the whole 15 servings and froze half. A month later I put that half in the crock pot for about 8 hours and it tasted just as good as the first time around! Read More
(15)
Rating: 5 stars
09/25/2004
So great! I agreed with the other reviews...too much water I cut the recipe in half and took out one cup of water. I added a can of Kidney beans and eliminated the bell peppers. I also added about 3 tablespoons of flour to thicken the soup. wonderful recipe! Very easy very quick! Read More
(15)
Rating: 5 stars
05/24/2010
I cant believe how yuumyy this is. I had a can chicken and found this. To keep it super simple I used dried shallots and dried green and red pepper. Delicious! I'm so surprised. Given the simplicity and flavor this is 5 stars!! Read More
(14)
Rating: 1 stars
01/20/2007
I made this chili but it came out more like a soup. I only used 5 cups of water and it was still too soupy. I ended up mixing cornstarch and water then I added it to the chili. It really thickened it up nicely. I did not really like this recipe. Read More
(11)