Reviewed: Aug. 27, 2012

We liked it, but not as much as Slow Cooker Taco Soup. Here's how I embellished it: Added 1/2 of a green pepper and 1/2 an onion (first sautéed in olive oil to soften) Added a can of black beans Added a can of fire roasted diced tomatoes Reduced to one can of green chilis Increased the salt from a pinch to a 1/2 teaspoon Put the rice right in the pot to make easier - reduced amount to 1/2 cup of raw rice, since the recipe called for 1 cup of cooked rice I topped with 2 avocados instead of 1 and just stirred into pot

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tperry1234

Reviewed: Aug. 21, 2011

I love spicy food and this is now officially my absolute favorite soup ever. If it sounds appealing definitely try it! I followed one other reviewers recommendation and put in uncooked rice so that it wasn't too mushy, but then I also had to add about 2 more cups of broth to compensate. Definitely worth making, so delicious and so easy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rotchfce

Home Town: Chester, Virginia, USA

Living In: Harrisonburg, Virginia, USA

Reviewed: Jun. 13, 2011

Very good soup. I omitted the salt because chicken broth has enough salt in it. I added garlic powder and in addition to the white beans, I added a can of black beans to get more protein.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Dee

Cooking Level: Expert

Home Town: Houston, Texas, USA

Reviewed: May 31, 2011

Didn't have the Monterey Jack, but it was really good with just the avocado!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Tami F

Reviewed: May 18, 2011

This was delicious. If you want to cut the spiciness down cut out the seeds in the chipotle pepper, then add them to individual bowls as desired.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Mar. 5, 2011

Very good, easy soup. I sauteed some onions and garlic first and added broth and rest of ingredients to pot. It would be great w/some chopped fresh cilantro. Didn't have this time, will next time.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

island girl

Cooking Level: Professional

Home Town: Chicago, Illinois, USA

Reviewed: Feb. 27, 2011

I enjoyed this soup very much however the broth is VERY spicy. If you do not use the avocado, I highly recommend that you cut back on the chipotle peppers. The avocado mellows the broth out nicely but it still has a great deal of kick to it. The only change I made is that I did not cook the rice first because I wanted it more firm.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Feb. 23, 2009

I made a big batch for freezing. Like one of the other reviewers, I also substituted quinoa for white rice, added a can of fire roasted tomatoes and left out the chicken and the cheese. The avocado was a nice touch. Next time I might throw in some lemon juice.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

BROTHERMEAT

Home Town: Concord, California, USA

Living In: Moraga, California, USA

Reviewed: Jun. 22, 2008

This was a little spicy for several of the people I served it to, but others raved about it. In the future I will probably try to make it less spicy.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

AngelaD74

Cooking Level: Intermediate

Home Town: Falls City, Oregon, USA

Reviewed: Sep. 9, 2006

After reading the reviews and then rereading the recipe, I thought it might be somewhat bland, but this was a really good soup. I used vegetable broth and left out the chicken and cheese, and I used uncooked quinoa instead of cooked rice, so the soup was a little heartier. Plus, I used fresh oregano (and a little extra to pump up the flavor) and about 1/2 tsp sea salt. By itself, the broth was VERY spicy, but the garbanzos and avocado helped mellow out the heat. For me, it didn't need the cheese--the flavor combo actually tasted a bit cheesy on its own.

Was this review helpful? [ YES ]
6 users found this review helpful