This recipe was passed down from a friend, and now it is one of our favorites! It’s great to make whenever there is leftover chicken or turkey around! We pray for colder weather in California just so we can make this soup! You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.
This is my favorite chili recipe not only because it’s incredibly delicious but because it’s one of the healthiest entrees you can make. I followed others’ suggestions and added 2 tablespoons of cornstarch, 2 diced jalapenos (some said this was a little too hot, but I thought it just about right), canned corn instead of fresh, and salsa verde instead of canned tomatillos.
One thing to remember is that the quality of the Salsa Verde (or tomatillos) is very important as it is perhaps the predominant flavor. Make sure to use a good quality salsa–that is, one you really enjoy on its own. I prefer Target’s “Archer Farms Salsa Verde”, which is about $3 for 24oz.
This was great! After reading most of the comments, I substituted a bottle of salsa verde for the tomatillos, used two cans of diced tomatoes with chilis instead of the plain tomatoes, used a fresh jalapeno instead of the canned chilis, added a little extra broth and added 2 Tablespoons of cornstarch. I put it all in the crockpot and let it cook for about 8 hours on low. Garnished the bowls with sour cream and cheddar cheese. It was fabulous!
Another Cook-off winner to add to this recipe. I doctored it a bit too: I used the jar of Salsa verde, extra green chili’s, fire roasted diced tomatoes, LOTS of cumin, and some chili powder as well. I heated the spices in the oil before adding both cubed and ground chicken.
I used the ground chicken for texture – more traditional chili style and added a touch a cream. Mmmmm. Thanks to other reviews, I was ready with the corn starch to thicken it up so it wasn’t as soupy. I would like to say I loved it – but, by the time I made my way back to the table to have some, it was GONE. I don’t think it lasted 15 minutes!! I WILL cook this again, I would like to have more than just a sample spoon full…
I would give this 6 stars if I could! A few minor changes include canned corn, 2 cans of beans, salsa verde instead of tomatillos, and some thickening with 3 tablespoons of cornstarch in 1/2 c milk, all were suggestions from other reviews. I also simmered it for an hour. It is a nice change from the slow cooker taco soup that is also wonderful!
I am adding this last sentence after reading a more recent review by someone else who added lime to the chili and felt that it made it bitter….if you read the recipe again you will see that they suggest lime slices as a garnish:)
I’ve been making this chili for 2-3 years and EVERYONE who eats it asks for the recipe. I add more beans and chicken to make it thicker and heartier and serve bowls of the chili with grated cheese, onions, tomatoes, and sour cream as toppings but without all the sour cream, it even meets weight watchers criteria.
I’ve had trouble finding tomatillos so I have substituted using green enchilada sauce or green salsa. Still SCRUMPTIOUS! My husband has prepared this chili for camping trips. It’s still perfect after having been frozen! Try it. You won’t be sorry.
- 2 (15 oz.) cans cannellini beans, rinsed and drained
- 1 (15 oz.) can diced tomatoes, juices reserved
- 1 (32 oz.) box chicken or vegetable broth
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