Reviewed: Apr. 11, 2012

Read a lot of reviews and took all into consideration however it was still missing something. Tasty but still not where I would want it to be. Good starting point but needs even more.

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Reviewer:

MSPAX1

Cooking Level: Expert

Living In: Valparaiso, Indiana, USA

Reviewed: Mar. 27, 2012

THis is soooo incredibly good- amazingly it is almost a perfect match to a white bean chicken chili that a local restaraunt makes. I have tried many recipes that haven't even come close. This one fits the bill and I wasn't even looking. I may add white northern beans next time too. Iused 1/2% milk and reduced fat sour cream- otherwise made as is.

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cbella

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Reviewed: Mar. 3, 2012

I don't know what it was about this soup, but it just didn't hit the spot for my family and me. If I make this again, I will use Ranch dressing instead of Blue Cheese chunks.

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Brenda

Reviewed: Jan. 20, 2012

The recipe as written is a ONE star, but with some modifications, it can be redeemed. We chopped up half an onion, garlic salt, chili powder, crushed red pepper, half a bottle of wing sauce, sifting in flour, and reducing the amount of milk. Even with these adjustments, it was just "okay". I wouldn't recommend bothering with this dish. It's bland and far from a satisfying.

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Reviewer:

thepicklechef

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Muncie, Indiana, USA

Reviewed: Jan. 3, 2012

I just made this over the weekend and although I like a thicker soup, it is a nice start. I will be making it again, using less milk and maybe some blue cheese as others have suggested.

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Reviewer:

Horse Cookies

Reviewed: Dec. 29, 2011

I've been making this for years, following the original directions, and it is always a big hit! I usually use canned chicken for convenience but use chopped turkey after Thanksgiving and Christmas. It is a great way to use those leftovers to make a warm and easy meal with a kick!

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Reviewer:

skychic

Reviewed: Dec. 24, 2011

loved it. was very simlpe recipe and not one bit left over

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nancy

Cooking Level: Intermediate

Home Town: Wilkes Barre, Pennsylvania, USA

Reviewed: Dec. 19, 2011

Following some other commenter's suggestions, I used 4 cups milk, 2 cans of cream of mushroom and just shy of half a cup of hot sauce. We also sprinkled some bleu cheese on top before serving. Very tasty! Will definitely make again.

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Reviewer:

Caitlyn

Reviewed: Nov. 19, 2011

I think it would have been better with some green peppers perhaps. Something with a little crunch and color.

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Reviewer:

goombie

Reviewed: Nov. 4, 2011

LOVE IT! A restaurant in town puts this on their menu once in a while, but never when I am there, so I went searching. A few things: Like others I fry up the chicken in red hot in a pan (didn't like the canned chicken either) with lots of peppers. Any kind you want. I've used jalepeno, banana and bell. I like it hot, but not too hot. Add as you like. I also think it thickens better on the stove rather than crock. I have also made this as a last minute. Just freeze left over chicken and peppers for when you want to make it in the future.

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