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Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. —Stephanie Rabbitt-Schappacher, West Chester, Ohio
Nutritional Facts 1-1/3 cups equals 254 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 843 mg sodium, 31 g carbohydrate, 8 g fiber, 23 g protein.
Originally published as Mexican Chicken Chili in Simple & Delicious March/April 2010, p18
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Reviewed on Apr. 20, 2011 by nanron
This was really easy to make. I used some leftover turkey that I had frozen from a previous meal. My husband and I really liked it and I will definitly make it again.
Reviewed on Apr. 18, 2011 by NotMyGuitar
Outstanding recipe!!! I made my first (and certainly not my last) batch after reading reviews suggesting to add a second can of beans -- which I did, and glad to have done so! My family really loves spicy dishes so I used a tablespoon of cayenne. Shredded sharp cheddar cheese went great when sprinkled on top too!
Reviewed on Apr. 12, 2011 by wandnapper
I'm a wimp when it comes to hot stuff so I left out the cayenne pepper and I added a can of drained and rinsed kidney beans. It was awesome. I love recipes with flavor that explodes in your mouth and this one fits the bill. I think it would be equally good with cubed beef instead of chicken. Very easy to make and well worth doing!
Reviewed on Apr. 07, 2011 by sandiknowles
Very yummy!! Super quick to make. I used fire roasted canned tomatoes, which I think added to the flavor. I did not use a slow cooker - just cooked the chicken in the soup pot (shredded it to be sure it was cooked), dumped in all the rest of the ingredients, and let it simmer for about an hour. Delicious served with cornbread.
Reviewed on Apr. 09, 2010 by raneven
I made this on a night that my no-so adventurous husband was working late. My mom surprised me by stopping over, so we all tried this new recipe and even my very picky 3 year old liked it. My chicken was frozen, so I let it thaw, but didn’t have time to cube and brown it so just put it all in raw (and shredded it at the end) and it still turned out great! I will make this again!
Reviewed on Mar. 25, 2010 by mreilly615
Very good and tasty. Will make again.
Reviewed on Mar. 25, 2010 by ColleenaG
This was a very good soup...great flavors.
Reviewed on Mar. 11, 2010 by carole5258
I doubled the amount of black beans, and because I was out of green chilies, I substituted with a can of Rotel. My family loved it! It was even better the next day!
Reviewed on Mar. 04, 2010 by ldkennard
Being a new mom, I loved how easy this recipe was to prepare. My husband and I both enjoyed this and the leftovers were great as well! I like a chunkier chili so I think I'll add another can of beans next time, but there will definitely be a next time. Thanks for the recipe!
Reviewed on Mar. 02, 2010 by cmgore
My husband LOVED it....I added an extra can of beans too. This is a GREAT low calorie meal!
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