Chicken Chili
Show: Barefoot Contessa
Episode: Cooking Lite
Rate This RecipeRead users' reviews (439)
- Recipe categories: Cheese, Poultry, Chicken, Vegetables, Tomato,
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Average Rating:
Total Reviews: 439
Showing 111-120 of 439
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By Jill *--*
GA
on February 02, 2011
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Love this recipe! As others suggest I doubled the spices, used cilantro instead of basil, used rotisserie chicken and added white beans. Next time I'll add black beans as well. Garnish with fresh cilantro, lime slices, sour cream, grated cheese and green onion. Serve with corn muffins. Yum Yum! This is a keeper that I'll make again and again. I think it could be easily turned into a pasta sauce by using the basil and changing the chili powder and cumin to italian spices and leave out the beans. Maybe add a little red wine vinegar.
By superflouis
Washington, DC
on February 02, 2011
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So delicious!
By ICookFor112
on February 01, 2011
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This is one of my favorite recipes! I've made it multiple times for company, and everyone loves it! I like to make Ina's Jalapeno Cheddar Cornbread to serve with it!
By sweetcafe_4514222
ADRIAN, MI
on January 31, 2011
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This is one of my new favorite "what to do with chicken" recipes. I loved the big chunks, but the flavor was so light. Refreshing!!! I dont know if I will ever make the heavy beef version again. Everything Ina makes is excellent, and easy. I use a lot of beans, but I thought it would change the texture and lightness too much. I will save beans for many other stews and chilis.
By kitchen techi
Minneapolis, MN
on January 23, 2011
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This is a nice 'enlightened chicken chili' recipe. I made a few variations in that I added some dark red kidney beans, (black beans would work nicely in this recipe as well. I also used fire roasted tomatoes and I believe that gave it an earthier level of flavor. Also one time I had a jar of Williams Sonoma chili starter and added that as well. Although I know most of the flavor in this recipe came from the spices listed in the recipe and not necessarily much additional from the WS starter. (I am not one to ever use pre-made jars of sauces - only occasionally. this Williams Sonoma starter, however, seemed to be a very nice product! This recipe is fun to arrange you own tomato and spice preferences according to your taste buds. I also liked the chicken shredded! Very yummy and a nice, nice, change from the many other types of chilis! thank-you Ina for the ideas!
By Chef #1464230
on January 23, 2011
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Delicious. Thanks to the other reviewers for the tip to double the seasoning.
By poetele4
on January 21, 2011
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This dish turned out really well! I did a variation on the recipe per what other reviewers had suggested--I added a can of cannellini beans and doubled all the powdered spices except salt. I also used boneless chicken thigh meat and it still tasted really good.
By kimdet_6734758
Fayetteville, GA
on January 20, 2011
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We loved it. I doubled the spices, like the other reviewers suggested. Beans would be good in it, too, but I didn't have any. The soup tastes pretty light and healthy - I hope it is!
By CarolWakefieldMA
Wakefield, MA
on January 20, 2011
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Ahhhhmazing. I always use mexican spices to taste since we don't like our food too hot. I also added 2 cans of kidney beans and used cilantro instead of the basil. The chili came out perfect, nice and thick. I served it with the "Skillet cornbread" from this site. Planning to make this again next weekend for a gathering of 14 people. It is easy, one pot and inexpensive.
By askoti_12201549
New City, 72
on January 20, 2011
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I loved the flavors in this recipe. I added kidney beans and used cilantro instead of basil. I also used rotisserie chicken instead of cooking my own. My son is a vegetarian and he suggested trying extra firm tofu instead of chicken. I have never used an "Ina" recipe that I didn't love. Thanks Ina.