Reviewed: Nov. 19, 2009

Very tasty!

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Bethani

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Reviewed: Nov. 19, 2009

I didn't love this soup until I added sour cream, cheese, avocado, and tortillas. Once you add the unhealthy stuff, it's delicious! My husband and I aren't huge meat eaters and might have enjoyed this with less chicken. I also put my chicken in raw and shredded it after 3.5 hours.

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Stacie

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Pasadena, California, USA

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Reviewed: Nov. 19, 2009

Very easy and tasty! I used canned chicken which made it even easier. I also used diced tomatoes instead of whole. Very good!

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Nikki

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Reviewed: Nov. 19, 2009

I followed the recipe as stated, adding black beans like another reviewer suggested. Fantastic on its own! However I found an additional item that takes this recipe over the top: I broke up some Hint Of Lime tortilla chips over the soup. Oh My Word! This is the 2nd time I've made this recipe since October and it's going on the menu for my annual cookie exchange. Thanks Elena!!

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TROCKVAM

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Reviewed: Nov. 19, 2009

Amazing! Add sour cream, shredded cheese and avocado at the end. This tastes like Chili's soup.

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oraclesarge

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Reviewed: Nov. 18, 2009

This soup was delicious and super easy. I added the chicken in frozen, as suggested by others. It came out so great, and fell apart just with the touch of a fork! I chose to saute' the onions first, so they would be translucent and not crunchy in the soup. I am glad I did. I agree with the others, the the tortilla strips were a waste. The soup stands great on it's own, or with store bought chips if you must! This soup will definitely be added to our short list! YUMMY! My husband loved it!

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Kathleen Bowie

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Reviewed: Nov. 18, 2009

I really enjoyed this. I'm trying to recreate a soup I found at one of my favorite resturaunts.

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JOSKI6703

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Reviewed: Nov. 18, 2009

I was surprised at how much my family liked this - especially the homemade chips, which I'll be making for snackage! Next time I make it, I will use a little less onion, a little less corn, and add black beans. This time around I added a little rice, which I'm not sure I'll do again. Be sure to use fresh cilantro!

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DMEDTRANS

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Reviewed: Nov. 18, 2009

It was decent. I used mild enchilada sauce and just regular diced tomatoes. We also didn't use the corn and used black beans instead. I would try using rotel next time for a little bit more of a kick. Definitely serve with lime, cheese, sour cream, cilantro, and chips.

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MichelleMorrison

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Reviewed: Nov. 17, 2009

Used skinless raw chicken breast on the bone and shredded and added back in one hour before the soup finished cooking.

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dawn72

Cooking Level: Expert

Home Town: Pulaski, Wisconsin, USA

Living In: Sammamish, Washington, USA

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Reviewed: Nov. 17, 2009

Defintely one of my favorite slow cooker soup recipes. I did as other reviewers and subbed another can of chicken broth for the water and added a can of beans, but this would have been great without the beans, too. Thanks so much for sharing.

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CAREBEARSTARE

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2009

Real nice base to start with. I added some black beans in the beginning. Mixing in some sour cream and cheddar cheese while serving gave it a really nice thicker texture .

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winniemcgovens

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Reviewed: Nov. 17, 2009

This soup was disappointing. I was so excited to try this because of all the great reviews and unfortunately I was surprised to find out it was not all that great. For one there was way too much corn and it did not have too much taste.

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degenerate182tx

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Reviewed: Nov. 16, 2009

I added black beans and brown rice to the ingredients. This soup is excellent!!

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beth

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Reviewed: Nov. 16, 2009

This is so easy and yummy. I make this ahead of time on nights when I know that we are going to be running late. The flavors are wonderful.

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mommycook

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Reviewed: Nov. 16, 2009

This was not a big hit with my family. I've had this soup at restaurants and loved it but this wasn't anywhere close to what I've gotten before. It was very watery and had very little flavor.

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KHOWERY81

Cooking Level: Expert

Home Town: Lyndhurst, Virginia, USA

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Reviewed: Nov. 15, 2009

I made a double batch of this and couldn't get enough! Also shared with a friend and my daughter and they agreed it was excellent. I did use more chicken broth than water and a can of Rotel HOT tomatoes (by mistake) and was glad I did - we liked the extra spice. Also added black beans, cannelli beans and brown rice.

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Sally

Cooking Level: Intermediate

Home Town: West Lafayette, Indiana, USA

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Reviewed: Nov. 15, 2009

Absolutely delicious.

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Stacey

Cooking Level: Expert

Home Town: Downey, California, USA

Living In: Renton, Washington, USA

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Reviewed: Nov. 15, 2009

This soup was great! I have made it 2 times now, the first time I made it exactly like the recipe posted. The 2nd time I made some changes, took others advice and put the chicken in frozen and shedded at the end, I used an extra can of chicken broth, no water, I used 2 cans of rotel 1 mild and 1 cilantro and lime- instead of seperate can of tomatoes and chiles. I also added black beans. MUCH better the 2nd time! I loved the flavor with the rotel (lime and cilantro rotel made a big difference). Topped with cheese, avacado, and sour cream. Used store bought chips. I will be making this again!

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Brandy W.

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Reviewed: Nov. 14, 2009

SAFETY ALERT! If you don't follow the recipe directions and decide to start with raw chicken, be sure to boil the soup or bring to at least 170 degrees, to kill bacteria.

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