Reviewed: Apr. 21, 2008

Unfortunately due to the spiciness of this one, I was the only one that really liked it tonight. I am rating it 5 stars because I loved it and I am sure that the next time I make it I am using plain Jane diced tomatoes for the rest of the family. I boiled a whole chicken to make the broth with half an onion and 4 garlic cloves diced. Then I had my daughter help me take the meat off the bone and had my other daughter add the ingredients. We also used fresh cilantro and chili powder and cream of chicken soup like others had suggested. Served over tortilla chips, terrific recipe and easily adaptable!

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JustPeachy

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Reviewed: Apr. 18, 2008

This was a good base recipe, so I gave it 4 stars, but with the additions I made, it was 5! I diced up an onion and cooked it a few minutes with some garlic, and then added the rest of the ingredients (minus the chicken, as I didn't have any). I added some frozen corn, cumin, chili powder, and threw in about 1/2 cup rice and then covered and simmered about 15 minutes (until the rice was cooked). I just served it up, and put a big spoonful of sour cream on top, which made it creamy and smooth (and cooled it down a bit). I just had my second bowl! I followed others reviews and rinsed the black beans first too. This went great with my cheese tortilla! thanks for the recipe, I'll def make this again soon.

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hpUK

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

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Reviewed: Apr. 17, 2008

Great recipe with a few modifications. I only used one 14.5 ounce can of chicken broth, and one can of condensed chicken soup (did not add water). Also, instead of canned chicken, I shredded some leftover rotisserie chicken. Also make sure to rinse the black beans really well or the soup will turn grey. To add some flavor, I added chopped jalapenos, cilantro, shredded cheese, then topped with sour cream. Hands down the easiest and one of the best tasting soups I've ever made!

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Kamini

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Reviewed: Apr. 9, 2008

Excellent - it doesn't get much easier than this! I opted to bake chicken instead of using canned, but that's the only tweak I made. I forwarded on to my step son who's in college - perfect meal for him & his roommates - healthy & simple!

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luv2bake

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Reviewed: Mar. 28, 2008

We add a packet of taco seasoning and a can of red beans to this as well and it makes it pop even more. Can also add a jar of chipotle salsa to make it even better.

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Stacey

Cooking Level: Intermediate

Living In: Orangeburg, South Carolina, USA

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Reviewed: Mar. 27, 2008

What a great basic recipe for a quick and easy soup. I have made this several times using both canned and home cooked chicken. Always comes out perfect. I also add cumin and cayenne. To increase vegie consumption in the family I also add chopped onion, carrots and zucchini. Oh, I also use 3 cans of drained and rinsed beans. YUM!!!

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tysmom

Cooking Level: Expert

Living In: Fremont, California, USA

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Reviewed: Mar. 25, 2008

Economical and tasty! I took a few of the suggestions into account, and added about 1 tbsp of cumin, 2 tbsp of chopped cilantro, 1 tbsp of chili powder, and a tsp of garlic powder. Oh, make sure you rinse the beans really well so your soup doesn't turn gray! Instead of canned chicken, I used precut, precooked chicken (It was on sale for 79 cents for 10 oz due to the fact it had to be sold the next day). Also, I used 1 can of cream of chicken soup, and 1 can of broth, as opposed to the two cans of broth. I topped it all off with Mexican style shredded cheese. With these changes and additions, this soup is amazing! Even my stepmother raved and asked for the recipe. Thank you!

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 5, 2008

I've been making this recipe for years, however just recently perfected it. I wanted to share it - I use rotiserrie chicken (the whole chicken), add 3 T lemon juice and about 3 T taco seasoning (like from an envelope or bulk in a bottle). Generic black beans work but what is really good are the Kuner's different varieties of black beans. Oh so good.

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Reviewer:

BROOKEWOOD

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Reviewed: Mar. 5, 2008

I hate to cook so this is my kind of recipe - super easy. I added a can of cream of chicken soup, and a bit of flour to thicken it up. I also added cumin to season it. Great recipe.

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Maria

Home Town: Thibodaux, Louisiana, USA

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Reviewed: Mar. 1, 2008

We really enjoy this recipe! I use 3/4 of a rotisserie chicken instead of the canned. We like more meat. Also, I add a can of kidney beans. Great leftovers!

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Reviewer:

danettelmw

Cooking Level: Intermediate

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Reviewed: Feb. 29, 2008

This recipe is one of the rare times when canned ingredients make a delicious, "can't tell it's not from scratch" dish. Your guests will be asking for the recipe and you'll hate to tell them how incredibly simple it is! The recipe is a great base, but I made a few changes. I reduced the chicken broth to 16 oz. and added one can of Campbell's Southwest style pepper jack soup. I also used a store bought roasted chicken instead of canned chicken. Although I drained the black beans, the soup still had an unappealing grayish cast, so I added about 8 oz. tomato sauce. This changed the color of the soup to a creamy red which was more appealing. Serve with tortilla chips, shredded cheese, avocado, salsa and sour cream on the side so your guests can add to their liking.

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chezdiaz

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Reviewed: Feb. 27, 2008

Add cumin.

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Reviewer:

Jenifer

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Feb. 26, 2008

Good base recipe. I looked at alot of the reviews. I agree that you need one can of broth and one can cream of chicken. And I never use can chicken. I cooked tenderloins with fajita seasoning. Added garlic,onion,chili powder,paprika,cumin to taste. Topped with avocado,mexican cheesse blend,tortilla chips and sour cream. Easy one dish for a busy family.

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Reviewer:

LG

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Deer Park, Texas, USA

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Reviewed: Feb. 17, 2008

Maybe it was the fact that I knew everything came from a can, or maybe it was that I added a can of cream of chicken soup, but I just wasn't thrilled with this soup. Didn't like the cream soup suggestion- made it taste like that soup from a bag you sometimes get in a restaurant. The best chicken tortilla soup is the Slow Cooker Chicken Tortilla Soup from this website. Just as easy when you put the uncooked chicken breasts in the slow cooker and shred later (just takes longer to cook)and tastes divine!!

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Reviewer:

jenny

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2008

This is a great and quick recipe! I've been making it for years. I always keep the ingredients on hand, so when I have left over chicken, I make this soup.

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Reviewer:

mombell

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Reviewed: Feb. 4, 2008

This was pretty good, but you definitely need to season it to your liking. I added a healthy amount of cumin, garlic powder, and chili powder. I also cooked and shredded 2 chicken breasts instead of using canned (yuck). The only other thing I did was to drain the black beans, as I didn't want the soup to turn grey. I threw all of this in the slow cooker for about 6 hours... very easy and pretty good.

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Reviewer:

CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jan. 30, 2008

I made this recipe last night. All I can say is YUMMY! My picky kids, toddler and hubby LOVED it! I used the correct base ingredients except for canned chicken and canned corn (I'm not a canned veggie user). I did season and spice it up as the other reviews advised. I added some cumin, chili powder, garlic powder, onion powder, cilantro, black pepper, a little sea salt and a small dash of cayenne pepper. I also added a half a jar of thick and chunky salsa and an ounce of low-fat cream cheese and a small handful of Kraft cheddar crumbles just to thicken the sauce a bit. I also added extra beans. I had some pinto beans that I needed to use so I rinsed and dumped those in. I served it with low-fat sour cream, shredded cheddar and Tostino's Natural Organic corn tortilla chips. I suggest the organic chips. They have a wonderful flavor! The regular chips taste like salt and grease, not the organics! The corn flavor comes through and there is not salty, greasy taste. Use the organics with this soup! This recipe could also, very easily, be turned into a vegetarian soup or you could add some ground beef. The possiblilities are endless with this recipe! This is a keeper in my house and I will definately use this as a 'company' recipe. It's not expensive, tastes great and you can easily make a ton. Plus there's only one dish to wash!

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Reviewer:

Sara J

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Reviewed: Jan. 29, 2008

Using Molly-Molly directions EXACTLY this soup came out fantastic!! My sometimes picky daughter had to be stopped because she wanted a FOURTH bowl of soup! So tasty and so easy. Perfect!

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Reviewer:

LADYDRAKE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

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Reviewed: Jan. 27, 2008

Super easy and full of flavor! I used the suggestion of substituting one can of broth with cream of chicken soup. I also sprinkled a four-cheese Mexican blend and crushed tortilla chips on top. The leftovers froze well too.

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knockoutchef

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2008

4 Stars as written but 5 Stars with minor changes: I used a rotissery chicken, the entire can of Rotel Diced Tomatoes with Lime & Cilantro, drained and rinsed black beans & a can of Cream of Chicken soup. I also added a tsp of Emmeril's Essence. The soup had body, flavor and a very nice "heat" factor. Ladle over chips, top with cheese & sour cream and you'll have a killer one-dish meal on your hands that was super easy to prepare! Yummo!

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