Reviewed: Nov. 8, 2009

We really loved this soup.

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yo.mags

Cooking Level: Intermediate

Home Town: Berlin, New Jersey, USA

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Reviewed: Nov. 8, 2009

This soup was delicious... I made it tonight for dinner, and didn't have time to do it in the slow cooker, so I did it on the stove top, and cooked it for about 2 hours. Followed all of the other instructions to a T and doubled the recipe, and boy am I glad I did. I also used others advice and didn't use the beer and used chicken broth instead. I also added some cilantro, cumin and garlic powder. I will definately make this again.

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SOME1STOPME

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Reviewed: Nov. 8, 2009

This was just okay for me. Nothing special. I think I'll keep looking for a bit of a tastier chicken taco soup.

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lishee

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Nov. 8, 2009

THANKS SO MUCH FOR THE RECIPE!! It was really good. Everyone in my family enjoyed it, even my friends' babies... I cooked it for 10 hrs in the crockpot while I was at church... I didn't use the beer, because of the children and I didn't have any onion powder, but it tasted fantastic... I could I have used more chili powder though.... maybe next time. I will definitely be making this more often and it will stay in my recipe book.

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desigirl118

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Reviewed: Nov. 8, 2009

This was pretty good but seemed to need a little more zing! I cut up the chicken breasts into cubes, cooked them and then put them in the crockpot with the rest of the ingredients. It seemed simpler that way.

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recipejunkie5

Cooking Level: Intermediate

Home Town: Sioux Falls, South Dakota, USA

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Reviewed: Nov. 7, 2009

my friends who are mexican came over for dinner when I tried this and they said this is the best chicken tortilla soup they've ever tasted.

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bibs

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Chula Vista, California, USA

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Reviewed: Nov. 7, 2009

I love the slow cooker, but I'm leery about chicken recipes because they turn out dry. That was NOT the case with this recipe; it was wonderful! I wasn't sure if I should drain the black beans or not, so I did (after rinsing). Followed the recipe exactly using a double batch of Bill Echols Taco Seasoning. The chili beans were spicy, and gave it a nice bit of heat. Topped with cheddar cheese, a little sour cream, cilantro and served with scoop tortilla chips. Fabulous! Makes plenty for a crowd. Thanks for sharing!

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Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Nov. 7, 2009

Made this soup today, and was very good. Used Bill Echols Taco Seasoning, as the recipe submitter suggested, and it was seasoned just right. Will be making this one again.

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Phyllis

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2009

My husband saw the onions and said he wasn't going to eat it. I got him to try it anyway, and now it's his FAVORITE. He's insisting I make it for a big family get together. We don't drink or have beer on hand, so I used chicken boullion cubes for broth. It worked great!

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Alyson

Home Town: Euless, Texas, USA

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Reviewed: Nov. 7, 2009

I wasn't "sold" on this recipe while it was cooking as I cheated and lifted the crockpot lid a few times and the aroma didn't strike me HOWEVER! the flavours REALLY come together in this dish during the last couple of hours and like many stew-type dishes, this soup is FABOULOUS after it's been sitting in the fridge for a day or two. I normally find chicken breast too dry but it becomes so incredibly tender and juicy in this dish. I'm happy that I do not need to substitute the white meat for dark meat and can keep this recipe so healthy. This freezes really well! I defrost a large container of this soup in the fridge overnight and the next night, a quick reheat makes for a hearty, homey meal! I added extra green chili bec my husband likes this soup on the hotter side - a bit too hot for me so a tbsp of sour cream stirred into my serving makes this just perfect.

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KitchenKlutz100

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Reviewed: Nov. 7, 2009

super easy, very delicious! I followed the recipe exactly, it is now a regular in my rotation!

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jeamrie

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Reviewed: Nov. 7, 2009

Simple & Delicious

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ScottR

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Reviewed: Nov. 6, 2009

This was one of the easiest meals I have ever prepared, and it was delicious! It's a great recipe to customize. I used chicken broth instead of beer, added some chopped green bell pepper and used frozen Southwestern Vegetable blend instead of the corn. It was very mild, and I would have added more spices had my 1-year old not been eating as well. But, this was something we could all enjoy, especially when served with tortilla chips (next time I'm using Fritos!, sour cream, and cheese.) Thanks Patti!

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happywife05

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2009

This is so easy and so delicious! I put my chicken breast in frozen and literally had this all put together in my slow cooker in under 10 minutes. The house smelled yummy while it was cooking and was perfect after 6 hours. I served it with the sour cream, crushed tortill chips, and shredded cheddar. I also added some green onions. This will be on the menu again. Thanks for sharing.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2009

This recipe is awesome. The flavor was absolutely delicious. The only changes I made was to use chicken thighs instead of chicken breast (I didn't have any on hand) and omitted 1 can of tomatoes and green chiles and can of tomato sauce and replaced it with fresh salsa from the refrigerated section at the grocery store. I also added about a tsp of garlic powder and a few extra shakes of chili powder for a little more kick. Definitely top with sour cream, cheese and chips! Burned my mouth eating it, it was so yummy.

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SHAUNA05

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Reviewed: Nov. 4, 2009

This is a very hearty soup-lots of flavor and the chicken just melts in your mouth. I used the Echols taco seasoning and ckn broth instead of the beer.

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fittaraw

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Reviewed: Nov. 4, 2009

My husband and I think this is a great recipe. I used beer and it was very good. It was very easy to throw all the ingredients in the slow cooker.

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beccaj

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Reviewed: Nov. 4, 2009

I made this for a friend and her kids and apparently they ate it all in one dinner.

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k861084

Cooking Level: Expert

Home Town: Vincennes, Indiana, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 4, 2009

I made this on Halloween for guests. The only change I made was that I omitted the beer and used 14oz can of chicken broth and added a small can of cream of chicken soup. It was really really good. Everyone had at least two bowls. It is perfectly spicy but might be a little too much if someone is a spice wimp. Even the teenagers ate it up! The next morning, we ate the leftover soup on top of eggs. So delicious! Don't omit the tortilla chips, cheese and sour cream!

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spankipie

Cooking Level: Intermediate

Home Town: Cushing, Oklahoma, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Nov. 3, 2009

Fabulous recipe and a bit more sophisticated than some of the other taco soups. One caveat: Beware the chilies in the diced tomatoes. I bought some that were so spicy it wrecked it for me. I like some mild heat but this was over the top. My husband liked it but make sure it's a brand you've used before!

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