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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JEPPER

Cooking Level: Intermediate

Home Town: Westfield, Indiana, USA

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Reviewed: Nov. 14, 2009

This was excellent...I didn't change a thing; except added a little cornstarch mixed with water to "thicken" it slightly at the end.

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amstewart33

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Reviewed: Nov. 13, 2009

yummy!!! I use a large container of chicken broth and skip the water. I add diced tomatoes, rinsed black beans and small white beans.

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way2cross

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Reviewed: Nov. 13, 2009

Followed other poster's suggestion and used all chicken broth instead of part water. Threw in frozen chicken breasts and shredded after 3 hours on high. Then threw in a cup of raw brown rice and cooked another 2 hours.Omitted the corn and cilantro and we don't care for them and i thought it turned out excellent. Topped with tortilla chips and shredded cheese. Great left over too! Not too spicey. Kind of like a great new chicken soup!

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Cabinluvn

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Reviewed: Nov. 12, 2009

This was good - subbed crushed tomatoes for the whole, mashed but other than that I followed the recipe. Could use a little something more, not sure what. Overall a good soup though!

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AnnMarie

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Reviewed: Nov. 12, 2009

So delicious! I followed lots of reviewers suggestions and increased the veggies among other things. New family favorite!

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Michelle

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Reviewed: Nov. 12, 2009

I had to modify the recipe, First I did not put in any water then I added an extra 14 oz. of my homemade chicken broth. Perfect everyone loved it even my picky 8 year old daughter.

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BigSonny

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Reviewed: Nov. 12, 2009

This is so easy and is the MOST delicious soup! I have made it several times and only made a couple changes. I added a can of black beans and a can of pinto beans. I also added a can of Cream of Chicken soup to add a little creaminess. I love to put a bunch of toppings on the table to go with the soup (sour cream, crushed tortilla chips, green onions, salsa, and limes). YUM! Thanks for the recipe!

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