This a really good recipe. I took one reviewer's advice by browning the chicken, then baking @ 350º until no longer pink. I think doing that kept the chicken nice and moist. Because I baked the chicken, I made the sauce separately. I melted about a tsp of butter then whisked in the remaining ingredients & simmered. I bought a package of 4 chicken breasts, so my husband and I each had leftovers for lunch. The sauce tasted even better the next day!! Delicious!

Reviewed On: Apr. 30, 2009

This was a lot better than I expected. The recipe as is I rate with four stars. The second time I made it, I added about 1 cup chopped onion, 1 can of drained, rinsed and cooked black beans, and about 1/4 cup chopped pickled jalapeño (w/o seeds). With those additions, I'd give it 5 stars.

Reviewed On: Feb. 5, 2009

This soup is awesome! The first time I tried it, I made it with my homemade salsa-it was great! The second time, with jar salsa-very good, but not as great. I would recommend either making it with fresh salsa, or the freshest store bought refrigerated salsa. It makes a difference. I also added more corn to my liking and a can of drained and rinsed black beans. Very delicious!

Reviewed On: Feb. 5, 2009