I love this recipe. I made it as is for the first time through, and it was very good. However, I did make some changes. First, I mashed half of the potatos after boiling them to give the soup a creamier feel. Also, I like very bold flavors, and this soup was a little bland for me, so for some extra zip I added: 2 tsps. onion powder, 1 tsp. granulated garlic, 2 tsps. salt, and a few shakes of ground red pepper. This really stepped up the flavor of the soup and added some much needed salt to it. This is also a great recipe to build off of. Thanks for the great recipe!

Reviewed On: Mar. 20, 2009

This is a very, very good recipe. However, I did make a few changes. I sauteed the chicken for a total of about 15 minutes, removed from heat, and shredded it. I placed it back into the pot and followed the recipe for the rest. Recipe changes: I used 1 tsp. minced garlic, 2 cups of salsa, 1 tbsp. onion powder, 1 tbsp. granulated garlic, and 1 tbsp. dried cilantro. I also used 1 tsp. of chili powder instead of 1/2, and instead of frozen corn I used 1 can of sweet corn. I also added black beans like some others suggested. I let all of that simmer on medium-low heat for 45 minutes. To serve I spooned the soup into a bowl, crushed tortillas over top, and topped with cheese, and stirred until melted. I love this recipe! And my mother, who loves to criticize my cooking, said nothing but good things about it.

Reviewed On: Mar. 1, 2009

This is a very good recipe. I enjoyed making these, they weren't hard at all, and I'm not even very good at cooking! Anyway, the only changes I made were to add more bread crumbs (I used seasoned bread crumbs also) and just eyeball to see how the consistency changed. Another thing, if you aren't a big fan of cumin ( like me) DO NOT ADD 1 TABLESPOON. I only used about 1/2 tbsp. and the cumin overwhelmed the rest of the ingredients. Next time I make these I'll only use about 1/2-1 tsp. Thanks again for a great recipe!

Reviewed On: Jun. 30, 2008