This recipe, unfortunately, is only worth two stars--barely. Too watery, too spicy, and tasted just like liquid enchiladas. And except for using broth instead of water, which really should have helped this, and black beans rather than corn, I prepared this as the recipe directed. I had to try and save it! To start with, I removed the majority of the liquid from the slow cooker and replaced it with chicken broth--better, but there still was no substance to the soup. So I cooked a cup of rice and added it to the soup at the end and...now we're talking! MUCH better--now it's FIVE stars. I topped each serving with sour cream, which really mellowed it out and added a rich creaminess, shredded cheddar cheese, and the tortilla crisps (which, by the way, didn't EVEN need 10-15 minutes so watch them carefully!) Now I had a soup that was not only palatable, but it was just delicious. But the effort I had to put into it to make it so was too much trouble, a waste of some ingredients, and just simply not worth it. The soup I ended up with was downright delicious--but it was not THIS recipe.
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This recipe, unfortunately, is only worth two stars--barely. Too watery, too spicy, and...