Reviewed: Aug. 12, 2009

I used a pound of chicken breast, which I cubed and sauteed with the onion. I also used about 1 3/4 cup of half & half. I put 2 cans of green chiles into my chopper to make them a bit finer, then I added another can of chiles which I didn't chop. I also added a small bag of potatoes to the soup. It was so good! My husband and I really loved the creamy texture. I will double the recipe next time, however, because between me, my husband, and our 3 older daughters, we ate every drop of this!

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Reviewer:

KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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Reviewed: Oct. 29, 2007

I doubled the recipe, used roasted, New-Mexican green chilis, added cilantro, salt, a LOT of freshly ground pepper and used Colby-Jack cheese. Very tasty, very easy and very quick! I have already been asked for the recipe and I just served it for the first time a few minutes ago!

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Jess Black

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Reviewed: Jun. 22, 2007

An excellent, easy and very flavorful soup. My husband and I love it and I've shared the recipe with friends and coworkers. I usually double the recipe and sometimes change up the seasoning to include chipotle. This also freezes very well.

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shmoober

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Reviewed: Apr. 12, 2006

Very yummy, but not spicy. I was hoping to recreate Central Market's Green Chili Chicken soup, but this was creamier. I would definitely add something to spice this up.

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Heather

Cooking Level: Intermediate

Home Town: Nacogdoches, Texas, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Oct. 12, 2005

MMmmm... this was really tasty. However, my husband and I had this as a meal and it was barely enough. I would double it next time, and use twice as much chicken - just a little skimpy.

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BARANJC

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Reviewed: Oct. 18, 2004

Good recipe. I used grilled chicken breasts instead of canned and some diced tomato as well. It worked okay with regular milk instead of half-n-half. I would recommend it. Nice served with the buttered tortillas.

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MissouriChef

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Reviewed: Sep. 17, 2002

I thought it was good, nothing special, but it tasted okay. My kids wouldn't eat more than a couple bites, though. It is *really* easy, but I probably won't make it again. It's kind of bland. Not what I expected.

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SUSSYA

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Reviewed: Mar. 22, 2002

EASY! Used canned chicken, canned chili's and it was a snap for a weeknight! Tasted surprisingly good!

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Luvs2Cook!

Cooking Level: Expert

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Reviewed: Dec. 21, 2001

This was my first try at "Southwestern" cooking and I was very pleased. I roasted fresh green chilis, added a chopped jalapeno, and used fresh chicken. I'll definitely make up a big batch to freeze. Delicious.

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Dianne

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jan. 24, 2001

Very easy to make, used boiled chicken instead of canned. I did use canned green chile's with much success.

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Reviewer:

ADAM RICHARDSON

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Reviewed: Jan. 16, 2001

Delicious soup - reminds me of Chicken enchiladas. Both of my teenagers loved it. I doubled the recipe thinking it didn't seem like much, but it is so rich, I think the proportions are probably about right for each serving. We love spicy, so I added some diced jalepenos.

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TYLERDEN

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Reviewed: Nov. 7, 2000

This soup is a hit in our household. I cooked the chicken myself, rather than using canned. I also used fresh green chilis and sauteed them along with the onions and added some salt and black pepper. I served it with steamed rice so it would be easier for my 22 month old to spoon up. Perfect for a cold winter's evening.

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