Reviewed: May 1, 2009

This was fabulous!!!! I used suggestions from previous reviewers and it turned out perfect! I added the following to the recipe: 1 can of cream of chicken soup, 1 fresh tablespoon of cilantro, 1 heaping teaspoon of cumin and 1 heaping teaspoon of chili powder. This soup is SOOOOOOOO good!!!! It's great with tortilla chips or regular flour tortillas.

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clfcats

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Reviewed: Apr. 23, 2009

Love this recipe for great taste and ease! I boil the chicken with whole garlic cloves then use the resulting broth and cooked chicken in the recipe. (mash the cooked garlic) Add cumin, oregano...yum!

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ADRIAYN

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

Husband gave the thumbs up and says save this recipe! Based on other reviews, I used 1 can chicken broth + 1 can water and 1 can of cream of chicken soup. Also added, salt, pepper,garlic salt, and cumin to taste and threw in almost any bean we had in the house. We practically scooped it up with tortilla chips. Kind of like a warm salsa. A hearty and filling meal.

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BROZZY

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2009

It doesn't get any easier than this! I added a teaspoon each of cumin and chili powder to pump up the flavor a bit. This is also a low-cal recipe (unless you serve it over broken up corn chips like I did and added a sprinkling of cheese on top). I'll definitely make this again.

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KASUE

Cooking Level: Intermediate

Living In: Herndon, Virginia, USA

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Reviewed: Apr. 20, 2009

Agree it's great doctored! Easy to make, so try it. Use 2 cans cream of chicken, cumin, garlic powder and chili powder. I also rinsed the black beans. Added cilantro, a little cheese and avocado. It would be great with sour cream. Yummy!!

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Trishkap

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Reviewed: Mar. 28, 2009

Added 1T each of cumin and chili powder and used grilled, cubed chicken breast from refrigerated section instead of canned chicken.

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Chef Buckeye

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 24, 2009

This is an excellent base as noted by other reviewers...I used 2 cans of chicken broth (1 with low sodium), 1 can of cream of chicken soup, 1 can of rotel, 1 can of red gold "chili ready" diced tomatoes, a can of rinsed and drained black beans, a bag of frozen corn and a can of chunk white chicken. I seasoned with California style garlic salt, adobo seasoning, and fresh ground pepper. We toasted a couple of loaves of sweet italian bread seasoned with the California garlic salt and olive oil spray and dipped it since I didn't have tortillas, chips, or crackers on hand. Very easy and very delish:) Even my 3 picky children loved it!! It really does need "tweaked" to fit your family but that's the easy part since you know your tastes!

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DZHOPE

Cooking Level: Expert

Home Town: Munford, Alabama, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Mar. 14, 2009

Very good, but instead of using chunk of chicken in the can I cut up boneless chicken breast. I also added a tsp of Chili powder and a tsp of Cumin. Very good! Will definitely make again.

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Kristina786

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Reviewed: Mar. 12, 2009

thank you to everyone whoh reviewed this recipe! i used one can of chicken stock and one can eof condensed cream of chicken soup. i added everything else, plus half a small can of salsa verde because my can of tomatoes didnt have chilis. then i sprinkled in garlic powder, onion powder, and cumin. it tastes like chicken chili soup and it's delicious! five stars with the changes!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Mar. 11, 2009

we love this!

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WHATTOEAT

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Reviewed: Mar. 5, 2009

Awesome recipe. I expected the canned chicken to be gross--I always use the real thing. Noone knew the difference and my co-workers all begged for the recipe. As much as I like the original recipe--I did want a bit more zing for my husband who loves spicy--so I added a packet of dry McCormicks White Chicken Chili mix. Made it even better !!!!

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Linda Riel

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Reviewed: Mar. 2, 2009

I make this all the time. It's healthy AND easy. We love it!

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justalicia

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Reviewed: Mar. 2, 2009

Fantastic! I added some oregano and cumin; used frozen corn instead of canned; Great Northern Beans (all I had on hand) instead of Black Beans; and used the meat from a whole chicken (with which I was making stock) instead of canned chicken. It was delicious! My husband (who ordinarily doesn't like soup) couldn't get enough. He's been telling everyone about this amazing chicken tortilla soup that I made! One suggestion, chop fresh cilantro and green onion to sprinkle on top of each bowl of soup. Yum!

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Aimee

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

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Reviewed: Mar. 1, 2009

I just made this recipe for the first time. I did as others suggested, and changed a few things. I used 2 boneless skinless chicken breasts, boiled and shredded, 1 tsp chili powder, sprinkled with garlic salt, 1 tsp cumin, 2 cans of reduced fat condensed cream of chicken soup (in place of 1 of the chicken broth cans), 1 can of chicken broth, 1 cup of water and left everything else the same. I dumped it all into the crock pot for a few hours. I added shredded cheese and baked flour tortillas on 350 for a few minutes, cut them up and added them as well. Great recipe and easy too. Thank you=) This one's going in my favorites=)

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M.Hooper

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Feb. 28, 2009

This was better with just ONE can of broth, making it FIVE can chicken tortilla soup. Very good that way, and easy!

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SCRAPULOUS

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Reviewed: Feb. 24, 2009

great soup, changed recipe a little used refried beans instead of black beans and used chicken breast instead of canned chicken. Top with your choice of sour cream, avacado, or cheese and It is amazing!!!!!!

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Nicolemo2soontob3 :)

Cooking Level: Intermediate

Home Town: Barstow, California, USA

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Reviewed: Feb. 22, 2009

Used Rotel mild tomatoes and it was spicy

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Johna Hansen

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Reviewed: Feb. 21, 2009

I made it exactly as written it was so easy and cheap, cost me $15 to make a double batch. I made it again and added a 16 oz. can cream of chicken soup and used a can of black beans and a can of white beans. It was excellent both ways. Really good served with corn bread.

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leedeeree

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Reviewed: Feb. 20, 2009

My family loves this recipe. Even my two year old likes to help me cook this one. He taste everything as it is going in the pot. All three of my young kids gobble this one up. The best thing is that I keep the ingredients stocked in my pantry so on nights when we need something quick for dinner this is my "go to" recipe.

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lilbama

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Reviewed: Feb. 20, 2009

I added tortilla chips to the bottom of the bowls and sprinkled them with shredded cheese and then poured the soup over the top of the cheese. YUMMMY! Will make again.

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lori91761

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Ontario, California, USA

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Six Can Chicken Tortilla Soup

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