excellent! I added a couple potatoes and instead of canned corn I used 3 ears of blanched fresh corn which gave it a wonderful taste!!!

So Yummy! I used a few extra cloves of garlic and had to use a half a can of rotel because I was out of regular green chilies. I also used chalula ( Mexican Hot Sauce) instead of regular because it's what I had on hand. I used extra cumin like other users suggested. Hubby and I topped with extra shredded cheese, a dollop of sour cream and a few corn chips for crunch. Will definately be making again!

Although I am now a vegetarian-this was by far my favorite recipe when I ate meat-and I will probably modify it without the chicken. My family still begs me to make this one though & I do :o) I must have made this one over 40 times! Here are my time saving tricks. Use one large and one smaller can of chicken breasts-drained. I used canned chicken broth instead of the bouillon water because it just tastes better. If you are watching your waistline a little...you can use evaporated milk or 2% milk instead of the half and half but it does make it a little bit runnier. I used much more than a dash of hot sauce...much! LOL I serve this with fresh italian bread.

Excellent soup! Wonderful flavor! I used homemade chicken stock rather than the water and the bouillon. I also upped the cumin to 1 tsp. I used pepper Jack cheese which gave it an even greater zip. Also I didn't have any creamed corn so I used 1 can of drained regular corn. I also added some short grain brown and wild rice only because I only had a half pound of leftover chicken. The soup was superb!

add some jalapenos for kick

I enjoyed this recipe. However, I tripled the cumin and added fresh corn off of the cob. I also cooked it in a slow cooker vs a dutch oven on top of stove. I used mexican blend cheese along with pepper jack which gave it a kick since I love spicy and hot food. I served with tri-color nacho chips. My friends loved it.

This was tasty! I omitted the green chiles (husband doesn't like them, I do). I also used a mixture of half and half and heavy whipping cream. My husband and friend really liked it.

this is pretty good in the original recipe but a few changes make it a lot better. AND A LOT LESS FATTENING. Definitely shred the chicken, i used chicken i had precooked and added after adding the cream and milk no need to saute the chicken. I added half of a red bell pepper and sauteed it with the onion and garlic in ONLY 1TBS OF BUTTER to the butter and onion mix stir in 1tbs of flour. stir in 1 CUP NONFAT MILK and 1 CUP HALF AND HALF till slightly thickened. If you use sharp cheddar you can get away with only using 1 CUP OF CHEESE(mex blend is good too) and sprinkle with cheese when served. And definitely needed more cumin I used 2 tsp. and doubled the garlic. Adding a can of whole corn is good too. leave out the tomato

very good. The only thing I did different was use a can of rotel instead of the tomatoes. I also used fat free evap. milk instead of the heavy cream. I will make again

Delicious! It could have used another (or just more) thickening ingredients though, to make it more chowder-like.

Good. Serve with corn bread to dip it in. I would thicken it and add something else- corn or maye small cut potatoes. I added more green chilis and didn't add the tomato.

I made this recipe with canned chicken on a cold, snowy afternoon (couldn't get to the store for fresh chicken)...family loved it!! Served it with hot, steamy corn bread and we had a great snow day meal!

Out of this world delicious. I have been asked for this recipe several times and it's a new favorite on our table. If you don't have cream style canned corn or have an issue with it you can take a regular can of corn and put it in the food processor and grind it up with about half the juice from the can and it works very well.

My husband made this soup last night and it was very good and hardy. He kicked-up the hot sauce ingredient a few notches making it just right on the level of spice, but it could of used more corn. We will definitely be saving this to our 'Recipe Box'.

I've made this for several different family gatherings, and I come home with an empty crockpot every time. The only thing I do different is to use a can of tomatoes and green chiles instead of the fresh tomato and can of chiles.

I followed the recipe and added a few more things to the first step: two chopped carrots and two chopped celery stalks. This added a little bit more flavor and chunkiness to this easy one-pot supper! It was very yummy on such a cold night. I will make it again.