The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 22, 2009
My Girlfriend and I made this one night together. It was great and since we love Cheese we just added all we wanted. It was delicious. If you want it to be a little Juicer though. Just add some more broth. A little more Lemon Juice brings out the flavor a little more too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 21, 2009
I'm from South Texas, so I know my mexican food, and this is how it is made in authentic mexican kitchens! I added some black beans and rice, and shredded the chicken after it had been simmering a while. With the added ingredients I'll probably add another can of broth next time. I like to use cheddar instead of jack, and avocado slices are really good on top.
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Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 21, 2009
I made this soup for dinner and it turned out fantastic!!!! I added a little more cumin, fresh cilantro and some Jalapino peppers for spice and it was perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 20, 2009
Great hearty filling recipe. I used the crock pot to have the chicken cooked and ready to go. I also sauteed the onion and added some beans and brown rice I had for the last 10 minutes of simmering. Topped with sour cream and cheese... how could it be wrong?? Would definitely make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 20, 2009
Wonderful. By the list of ingredients I didn't think it would turn out nearly as good as this! We had a soup "party" and had four different soups and this one was gone way before all the others! Definitely a keeper.
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 19, 2009
So easy! Nice and spicy, but not too hot. Hubby loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 18, 2009
This recipie is sooo good! I used left-over chicken I had cooked and shredded in the crock pot the night before so i did not saute it or have to let it simmer for 30 min. I did saute the onion and garlic brfore adding the broth. This recipie is VERY high in sodium so i also used a low sodium broth. I uesd hot mexican style chili pwoder because thats what i had. I also took another reviewers advice and used a small can of "Embasa" salsa. It was great! Thanks for sharing this one.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 18, 2009
Good soup. I used three and one half chicken breasts and will stick to two next time. I added a can of kidney beans and will do that again.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
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Reviewed: Jan. 17, 2009
Very flavorful and relatively simple. I pre-boiled the chicken thighs with their skin on, then removed the chicken skin for my chicken and used the broth for that called for in the recipe. I also added more garlic. My family is a baby about spicy foods, so I omitted the cumin, used 1/8-1/4 chili powder, and 1/2-3/4 onion. Topped with gouda cheese. Don't forget the lemon juice, especially to minimize the kick. My mom was surprised that she liked it. Would make again.
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Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Berkeley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 17, 2009
Using some leftover shredded chicken meat for this recipe made it very quick and easy to prepare for a "need it fast" dinner. I sauted the meat, minced garlic and onion in a touch of olive oil until the veggies were tender. I then added a 32oz box of chicken broth, one can of sweet corn, one can of pinto beans (drained and rinse), added the rest of the ingredients as called for (I used a "hot" chunky salsa with corn and beans), then simmered for 30 minutes to let the flavors combine. This was very flavorful and I will be making this again!
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Cooking Level: Intermediate

Home Town: Boring, Oregon, USA
Living In: Bend, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 17, 2009
Yum! Yum! Yum! There is a mexican restaurant near my home that has a very similar recipe. The only difference is they have black beans and chunks of avocado. I'm definately going to try this again and maybe add those two things. Great recipe!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 17, 2009
pretty good recipe. I turned it into a slow-cooker meal. I used 3 large chicken thighs (I think dark meat is best in soup because it doesn't dry out from long cooking) and I let them simmer all day in the chicken stock and 1 c. of salsa. This infused the meat with the spices. Then I shredded the chicken. Aside from that, I did everything else the same. Added more salt though. Then at the very end I stirred in 1/2 c. of sour cream because its soooo good when its creamy. Served it in bowls with sliced avocado, crushed tortilla chips, and cheese.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 17, 2009
Excellent and simple...I made this one afternoon and brought in to to work and my co-workers loved it.
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Cooking Level: Intermediate

Living In: Jersey City, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 16, 2009
This is absolutely my favorite soup recipe! It is quick, easy, and you can change it to suit your taste. I add a little more corn and onions than what is called for. This soup also makes for great leftovers. I will make a large amount and eat if for lunch for the next couple of days. VERY good!
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Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 16, 2009
Very flavorful. Easy to make. A new favorite.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 16, 2009
This beat the Chicken Tortilla soup I tried to make in the slow cooker. Adding a can of black beans was a great idea. The amount of stock called for made the soup look to watery but the taste was great.
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Cooking Level: Intermediate

Living In: Boca Raton, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 15, 2009
Absolutely delicious and I didn't change a thing! Well, actually the recipe doesn't say to cut the chicken breasts into bite size pieces - so that can be done either before or after cooking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 15, 2009
So good!
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Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA
Living In: Deridder, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 14, 2009
Very good recipe
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Cooking Level: Expert

Home Town: San Diego, California, USA
Living In: Madison, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 13, 2009
So simple and sooo good. I had a cold and wanted a chicken soup - this was perfect. I agree with another rater who said first saute the onions with the garlic and spices, boil the chicken and then shred when cool. Use a less chunky salsa like on the international aisle and use chicken stock, not broth, two large boxes. Doesn't need the sour cream or chips in my opinion, but add some cut up cilantro right before serving. Delicious and low cal, cleared my sinuses!
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