Chicken Chili

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I thought this recipe was awesome. However, I wouldn't really classify this dish as chili. There is something about it that seems more like a sauce or soup to me. On the other hand, it is extremely tasty, easy to make, and lasts for days. The sour cream really adds a lot to the dish, so don't forget the garnish!

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Great recipe with fresh ingredients. I'm a huge chili fan, but find that most recipes are too salty. Not this one. After eating this dish last night, my boyfriend and I felt great. Opposed to feeling bloated after a salty chili meal. This recipe will become a regular on our list of dinners!

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Pictures didn't look that great but tried it on the fact that everyone else rated it 5 stars - this dish was amazing! I only put in half the recommended tomatoes, and added kidney beans, orange and green peppers and simmered for a good 45 minutes once the chicken had been added. This chili (more of a stew really is absolutely outstanding!!! Great for picky eaters and foodies alike.

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Why is this so good? Its so simple. It's a bit deceiving when you look at all the ingredients like..really? That's it? But it is sooo good! I added yellow and green squash and a pablano pepper. It's worth a try. Super yummy.

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I just made this for my boyfriend last night and it was awesome! I like my chili with a little more kick so the only thing I would add is a bit more Cayenne pepper but I just added it to my own bowl and it was fine. I will for sure make this again! Yum!

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Made this tonight as it was Georgia's first truly chilly night. The flavors of this recipe are wonderful. I made a couple of changes to the original recipe, one by adding two cans of kidney beans, and two increasing the amount of the spices. I cooked the roasted chicken with olive oil, salt, and pepper for 37 minutes at 350 degrees. The chicken turned out perfectly and really complemented the other ingredients well. This recipe is highly recommended, and I will definitely be making this again! Another recipe from Ina that does not disappoint!

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Loved it! I made the following modifications: used only 1 very large onion, 1 red pepper, 1 yellow pepper and one pablano pepper. I also cooked a 9 lb roaster chicken and shredded the meat instead of using cutlets. Soooo good!

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Awesome recipe. I doubled the recipe (because that is how she has it in her cookbook and made it for a party and tailgating. Huge hit and I'm in favor of making it the day ahead and letting it sit overnight.

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I am generally not a fan of chili - I never liked it growing up, but I made this for my fiance and it is absolutely delicious. We sometimes use orange peppers if we don't have enough red and yellow, but I can't count how many times I've made this in the past few months! I love it with the basil :d

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L-O-V-E this recipe! I always double this recipe. Here's a little tip to save some $$ on peppers. I buy them from a middle eastern market- so much cheaper. I use cilantro in place of the basil. This is a very low cal and filling meal, so long as you go easy on the toppings! Personally, I think this recipe tastes much better the next day!