Reviewed: Mar. 18, 2012

I used my own homemade taco seasoning and I upped the cilantro. I had some red peppers I needed to use so I sauteed those with some sliced onion and fresh minced garlic and threw all that in the crockpot with everything else. This is off the charts delicious. The cream cheese makes it just creamy enough without going overboard. One of the best soups I've had in a long time--nevermind it's incredibly simple to make. This recipe's a keeper.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 10, 2012

This was delicious. And easy. Will definitely have again.

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Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Humble, Texas, USA

Reviewed: Feb. 22, 2012

Very tasty. I added about 2/3 cup of dry rice for the last hour and it thickened up very nice. Nice recipe to start in the morning.

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Reviewer:

lisagreenthumb

Cooking Level: Expert

Reviewed: Feb. 1, 2012

Love this recipe! I found it just recently and have made it 3 times already. The only alteration I made to the original recipe is to omit the cilantro since we're not big fans of it. We've topped it with a dollop of sour cream and hubby also has to have tortilla chips with it. I'm making it to take to a church dinner this month too...Amazing flavors!

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Reviewer:

Deb

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

Reviewed: Jan. 24, 2012

I loved the flavor of this and it was so easy. I did add more heat and less chicken. I shredded the chicken after it was cooked. I put the fresh cilantro in each bowl before serving. Thank you!

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Reviewer:

Sully

Cooking Level: Intermediate

Living In: Hull, Massachusetts, USA

Reviewed: Jan. 22, 2012

Really yummy. Used boneless chicken thighs and I used half rotel habanero and half rotel with lime and cilantro and it turned out great! Thanks for the recipe!

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Reviewer:

UNTCOOK

Cooking Level: Intermediate

Home Town: Richardson, Texas, USA

Living In: Denton, Texas, USA

Reviewed: Jan. 4, 2012

Ah-mazing. Used the recommendation of other reviewers to use 8oz cream cheese but you don't need it! I used fat free (which tends to have a bit of a twang.) I didn't mind it but my bf did. If I made it again I would only use 4oz of cream cheese. I think the extra cream cheese also muted some of the spices. I like it spicy! Was concerned about an overly salty dish with the package of taco seasoning so I used no salt tomatoes and no salt black beans. Added extra cilantro at the end. Such an easy dish with lots of leftovers! I froze the leftovers but took them out within a day to eat the rest. Try it!

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Reviewer:

lms367

Reviewed: Jan. 3, 2012

husband said "if it's easy, it's a keeper". It was! This coming from a guy who's not a fan of Hispanic dishes! Yum! Thanks! We did take out some of the liquid and served over rice.

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Reviewer:

Cooking Level: Beginning

Home Town: Costa Mesa, California, USA

Living In: Laguna Hills, California, USA

Reviewed: Dec. 21, 2011

Pros: Very good and filling. Relatively inexpensive and super easy to make. Cons: Might be a little spicy for some people- but not us! Changes I made: I used half the red pepper and substituted one can of tomatoes with a can of regular Rotel. I put a little meat tenderizer on the chicken. I used the whole block of cream cheese, too. Served with shredded cheddar and pepperjack cheeses and mini cornbread muffins. Next time I make this: I will serve with sour cream next time to help ease the heat for those that don't care for too much heat. I'll probably add another can or two of beans just because I like them.

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Reviewer:

czwhiz

Cooking Level: Expert

Reviewed: Nov. 13, 2011

Very tasty and easy. My SO thought that this was just so/so but I really enjoyed it so we'll call it 4 stars. I was a bit worried after putting everything in the crockpot that this was not going to have enough liquid but after cooking a while it was fine. This does REALLY fill up your crockpot! I did up the cilantro and added it at the end because it keeps it's flavor better that way. Yum, thanks for the recipe:)

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