Chunky Chicken Chili

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So amazing!!! Followed recipe exactly and the flavors were perfect. Next time I might try using shredded chicken instead.

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It's addicting and filling. I used left over chicken (frozen split chicken breast straight into the oven coated with crushed rosemary and thyme, garlic powder, EVOO, white pepper, and salt that I had the night before and cubed into it towards the end. Used leftover pan juices from the chicken (yum with a touch of butter - instead of all butter. Then, I sauteed the onions and pepper for a minute before adding the flour because I prefer somewhat softened instead of raw for what I was expecting. Had a red bell pepper on hand, decided to leave out the green chiles, and cut the cumin and cayenne to half. Glad I did because cumin is overpowering. I like the spice flavors but prefer a milder version on the heat. Sour cream is a must and it blends perfectly. The chicken was marvelous and tender and everything blended quite well. I am not a big fan of cheddar and decided to top it fresh parmesan and parsley. It's qutie good and ideal on a cold rainy day.

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I love this chili, I recommend trying this. The level is heat is perfect, super flavorful, hearty and comforting. Thumbs up!

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Simply delicious - hearty - creamy - filling - tasty - I am just impressed with this recipe! Everyone that ate it asks me for the recipe - thanks for making me look like a rock star with a unique recipe that does not disappoint!

I added fire roasted tomatoes and extra chicken stock for more of a soupy consistency. I also served it over top of homemade cheesy polenta YUM!

This one is a keeper! Thanks Big Daddy!

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delicious, but I suggest cutting back on the hot spice just a bit...my family preferred this served w/o the sour cream stirred in so I served as a small dollop on top but it was still a little too hot....but especially on a cold night, this is great

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This was absolutely delicious, hands down the best chicken chili I have eaten.

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This was yummy. Only used red and orange peppers, added 4 cloves of garlic and used all of the peppers. Cooked the veggies, added spices and when the veggies were soft added the flour. Did not add the sour cream, just put a little on top.

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The recipe calls for 1 stick of butter. 1/2 stick is way too much butter to saute the chicken and it does not brown. If following the recipe I would just use olive oil. I actually roasted chicken breasts breasts in the oven with olive oil salt, pepper, fresh sqeezed lime juice and the same seasonings in the recipe. I let it cool and then hand shred it. This helps distribute more chicken throughout and makes it thicker. The recipe does not say to add the 1/2 stick of butter to the pot before adding the flour to make the roux which you should. Be sure to cook it at least 3 minutes otherwise it won't get thick and you will have to do a slurry of cornstarch and water. I add all the seasoning in when I saute the veggies to cook the raw taste out of them. I add 1 whole sweet onion, several cloves of garlic, 1 whole red bell pepper and one whole green bell pepper, a jalapeno, an extra cup of chicken stock and 1 extra can of black beans. I won a Chili Cook Off! ;

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Love, Love, LOVE this chili!! So creamy, and tangy and spicy. Only change I made was to add 2 more cans of beans for extra thickness.

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My sister-in-law made this for dinner after a family football game and it was the first time I had ever had chicken chili and it was AMAZING!!! It was so amazing that I have since cooked it two more times. The only thing I changed is I added another can of beans.