My family really enjoyed this soup. Great for a chilly Fall dinner. I used uncooked boneless chicken thighs instead of breasts, a 15 oz. can of enchilada sauce, hot green chile peppers which added alot of heat, chicken broth(no H2O)and black beans. I also added a can of fire roasted tomatoes instead of whole tomatoes, for extra flavor. I served this with avocado, sour cream(a MUST to cool the heat from the peppers) and bagged tortilla chips which were perfect (and easy!) I would take other readers suggestions and add the corn closer to the end of cooking so it would retain its flavor. This is definitely a Keeper!!!

Reviewed On: Nov. 6, 2009