Chef John's Green Chicken Chili

Freaking awesome. Didn't change a thing (why would I? It's Chef John for crying out loud!") It's going into my permanent recipe file. Thanks Chef John!

No changes and I will make it again.

Very tasty!! I left out the cilantro because my guest doesn't like it, but I look forward to adding it in next time. It's very easy to make & pretty inexpensive. I served with rice & avocado- tortilla chips would be good too.

Family loved it. A little spicy for some of my younger kids ---- just throw in more sour cream.

Excellent, served at a potluck dinner, every bit was eaten. Doubled the recipe and added a couple habeneros.

It was easy and delicious. The flavors were perfect. I only used 1 1/2 lbs poultry because that is what I had and it was more than enough with the beans. I will definitely be making this again!

I made this exactly as written. It was fabulous. I’ll be making this again!!!

good.

Wonderful Dish , I did cut the chipotle and The Jalapeno by half as we like a bite but not to Hot. Was just right

Delicious and forgiving of my mistakes and shortcuts. I used pulled chicken and accidentally opened a can of chickpeas instead of the white kidney beans. It’s still fabulous!

I have made this twice now and it is delicious! I do cook my own beans because it's cheaper and I like to make sure all components of the chili are flavorful, but by god I had been making white chili for years and I don't think I ever will again, green chili is the way to go

Chef John, you've done it again. Made the recipe exactly as directed with the only variation being leaving 1/2 the jalapeno seeds in . It has so much flavor and is really nice on a cold evening to warm you up all over. We enjoyed it, as always. Another one for the recipe book. Thanks Chef John!

Delicious but I knew it would be too spicy (even without the jalapeno) for my kids so I added some chicken broth to the pot and a dollop of sour cream to each bowl. They all liked it.

Tasted too salty, so I added a bit of lemon juice. It was a bit too spicy, so I added a can of low sodium chicken broth. I served it the next day, when the flavor had mellowed a bit (over rice).

It was easier than I thought it would be. A little spicy but so delicious! You know it's good when my husband says its definitely a repeat!We paired it with tortilla chips but next time I'll make cornbread to go with it. Also adding avocado to it was a great idea!

A great chili verde - one of my favorite Mexican dishes. Delivers all the savory pork flavors balanced by chilis, spices, and tomatillos. I was most impressed with how the onion garnish punched it up a notch! Next time I'll chop the potatoes smaller to decrease cook time. Pork began to fall apart when the quartered potatoes were done. Thanks for sharing

Loved it. I like spice so I used 3 deseeded jalapenos and 1 deseeded habanero. Got sweat beads on the forehead but delicious!

I will be making this again,my husband loved it.

It's kind of a miracle that I have all these ingredients...Hey, great minds, right. You certainly have my vote

Absolutely DELICIOUS!! So much flavor!! I doubled the recipe and after 5 people ate there was not much left. I put frozen, boneless, skinless chicken breast in the crockpot, rinsed and poured the beans over the chicken, added everything else to the blender then poured it over the chicken and beans and cooked on low for about 5 hours. I then took out the chicken, shredded it and added it back to the crockpot. The chicken was tender and easy to shred. I will make this again and again! I also had some chicken stock so I rinsed out my blender with a splash of stock and poured that into the chili. Super easy and really good!

So easy and delicious. Great winter recipe.

I didn’t really change anything in the recipe, except that I seasoned the chicken breasts with both salt and pepper. Used Xochitl brand asada verde. I served the chili with avocado but no sour cream, as I didn’t have any. The dish was pretty delicious… really nice mild to medium heat, tender chicken, and a nice overall flavor. I did think, however, that it was too salty. Next time, I would cut the salt to 1/2 teaspoon.

Great flavor. I made the tomatillo sauce from chef john's chili verde and it turned out great. My only modification was to cut in some sugar and baking soda, to reduce the acidity of the tomatillo.

Chili is very flavorful with just the right amount of spice. My only negative, and I am knit picking, is that it was a little too thick. But I put the beans in too early, so that could have been my fault. Also a very flexible recipe, I had to do some spice subs and it was still fantastic.

This recipe is very dependent on the quality of sauce you purchase. We added more water and a chicken gravy packet to thicken and reduce the heat. We added vegetables and quinoa to make a thick soup and it was more to our taste.

Loved the recipe. I have made it twice now. Great comfort food for cold weather

Longtime viewer on the FW channel, first time comment. I just won our office's Chili Cook Off competition today with the Green Chicken Chili. So different, vibrant, and tasty. Thanks, Chef John! --CP

I thought this was really good. Easy to make and I'd recommend using the thighs versus breasts b/c the meat was moist and tender and I think a breast would be dry. My kids were suspicious of the green color of the soup and unfortunately, couldn't get over it. Nonetheless, my husband and I really liked the soup and was good with a bit of sour cream and some crushed tortilla chips over top.

Yum, hubby and I loved this! Great amount of spice for us.

Excellent! Made exactly as written except I only had 4 chicken thighs. There’s only two of us so it made plenty. Kept tasting as it was simmering and found it was a little too tangy so added about 2 tablespoons of honey to mellow it out. It was also quite spicy so the honey mellowed that a little too but still spicy enough. Served with sour cream, avocado and cilantro with a side of honey cornbread muffins. Delish! Thank you Chef John!

Loved this John as well as my friends. I put diced sweet potatoes on side for garnish and it was a big hit. Gives extra color and a tad bit of sweetness to the dish. Thank you