I used uncooked chicken, cut into pieces, used diced canned tomatoes, all chix broth instead of water, and omitted the bay leaf (i was out), after 8 hours on low heat the soup was cooked but felt the consistency was a little thin and the spice overwhelming, added Mexican blend shredded cheese to taste (i didn't measure, just added a little, stirred, tasted, i would guess between 1-2 cups in total) Perfection! Better than restaurant and very close to authentic, i actually like this version better than authentic because there is more chix and the addition of cheese and sour cream garnish.

Reviewed On: Feb. 16, 2011

So Good. I almost didn't try this recipe because of the "its not authentic" reviews, I'm so glad I did! It may not be authentic but it is wonderful, and really easy to make. Thank you Sal for sharing such a great recipe. And for once, I didn't make any changes.

Reviewed On: Mar. 6, 2010

So good, I couldn't stop eating it, and this is before I chilled it! I made a few changes according to my families taste: Used only Black and White Beans 2 cans of each, no green pepper because we don't like them but did use the red pepper (may add a yellow next time) and only used half of the salt. It did make a lot of liquid but it wasn't an issue. Got rave reviews from everyone and it is a potluck favorite. Thank you Karen!!

Reviewed On: Mar. 5, 2010