Reviewed: Jan. 18, 2013

Followed other's suggestions and doubled salsa and chicken broth. Used black beans, not white, added about 1/2 cup of wild rice, and used very thin chicken breasts. Threw everything in the crockpot just before going to bed and cooked for 8 hours on low. Did not cook chicken first. When I woke up and stirred the soup, the chicken breast just fell apart. I didn't need to shred them. Took a bowl to work for lunch and wasn't to thrilled with the results, but for my second bowl I added salt, pepper, and grated parmesan cheese ... WOW .. what a difference these 3 additions made!! It gave the soup the kick it needed. Also, adding wild rice makes soup nice and thick so I always add it when making soup.

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Reviewer:

tobie

Reviewed: Nov. 29, 2012

If you're hankerin' for a quickly made soup that really is quite yummy, give this one a try...I prepared it exactly as the recipe is written and voila'...nice and easy.

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Reviewer:

tater

Reviewed: Nov. 29, 2012

It's cooking now. I used left-over turkey for mine.

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Reviewer:

Cindy Siko

Reviewed: Oct. 27, 2012

For us, Campbell’s Kitchen recipes tend to be a bit bland probably because they sell more products if targeting a broad population. Knowing that, we upped the spice and gave it some heat. While browning the chicken, added a seasoning mix, and dumped everything into the slow cooker. Added 2, thinly sliced habanero chili peppers, seeded which definitely gave this a suitable kick for us (one may be enough if only wanting mild heat). 2 cups of sliced carrots were added simply because they were leftover, and didn’t want them to waste. Used 2 cups of low sodium chicken broth instead of 1 3/4 cups, and glad we did. We were pleased with this dish, and it will be made again.

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Reviewer:

ConkyJoe

Reviewed: Sep. 10, 2012

Very Good! I put my partially thawed chicken breast in the crock pot at the same time I put everything else in. When the chicken was done, I shredded it and returned it to the crock pot. I also added an extra cup of broth and an extra cup of salsa. I'd make this again!

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Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Jul. 30, 2012

My family liked this, but I used black beans. I also didn't have time to cut and brown the chicken, so I just put a couple of chicken breasts into the soup and shredded them when the soup was done. Served with cheese, tortilla chips and sour cream. Yummy!

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Reviewer:

Vickie

Reviewed: Mar. 26, 2012

This was good. I ran out of liquid so I would increase that. Also, being pregnant, I had a problem stomaching the chicken. I decided this would be very good with just different types of beans. I will try that next time.

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Reviewer:

SheriShep

Reviewed: Jan. 24, 2012

It was pretty good, but I think it was a little lacking in flavor. Still nice to come home to, and a nice hearty meal.

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Reviewer:

jennbo

Cooking Level: Intermediate

Living In: Cleveland, Tennessee, USA

Reviewed: Jan. 22, 2012

Everyone must make this meal!!!! It tasted so amazing!!!! I did not cook the chicken before putting in the crockpot...like someone said earlier whats to point of using the crock pot then....I used about 2 cups of chicken broth to make it a bit more soupy and added 2 cans of beans. I did not have garlic cloves or onion so just replaced with adding garlic salt and onion powder....put all of that with corn and salsa, had a random jalepano leftover from cooking something earleir in week so sliced it open and put it in whole for flavoring and of course the cumin and let it go on low for about 7 hours....omg!! It was amazing...topped with some cheese and it was great..I can't stop thinking about how good it was!

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Reviewer:

brittany5863

Reviewed: Jan. 18, 2012

I had some of this soup in the can as a demo at BJ's, but it was about $3 for 2 cups and high in sodium. It was SO good, I came here to see if you have recipe. Thank you so much.

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