This was an excellent soup. We served it to company for dinner and got raves all around. I used all broth and no water, bumped up the seasoning quite a bit, and added a can of rinsed, drained black beans and some uncooked brown rice to make it a more filling, complete meal (which required the addition of more broth and therefore even more seasoning toward the end of the cooking time, as the rice absorbed a lot of the liquid). I also threw in the chicken breasts straight from the freezer at the same time I tossed everything else in the crock pot, and shredded the chicken an hour or so before serving. I let it go in the slow cooker about 8 - 10 hours on low. Just prior to serving I added the juice of an entire lime to the whole pot, which made a HUGE difference in the taste - I definitely recommend not skipping the lime juice. We garnished with sour cream, avocado, and tortilla strips made as directed in the recipe. It made excellent leftovers for lunch the next day, and I made the last of the leftover soup into a hearty, creamy dip for tortilla chips the day after that. It was a huge hit all around - thanks for a great, versatile recipe, Elena!
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