Reviewed: Jan. 19, 2012

Best soup ever. This is the only soup my husband will ever ask me to make. I make it as-is but without the mushrooms and it's perfect every time. It's obviously not low-cal, so I don't make it as often as I would like to!

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Reviewer:

kissamohl

Reviewed: Nov. 29, 2010

Amazing! I do not change a thing! Everyone loves this!!!

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Reviewer:

dixiefrog

Cooking Level: Intermediate

Living In: Aylett, Virginia, USA

Reviewed: Nov. 9, 2010

This was amazing. So fast and easy to make! I love a recipes that tastes like i spent all day making. Thanks! The only things i changed was i used sweet corn instead of mexican style. Left out the green chilies...but thats just for my taste. This is a keeper!

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Reviewer:

Shanda

Cooking Level: Intermediate

Reviewed: Oct. 10, 2010

This recipe is quick and easy, but as a result it has too much of a condensed canned soup taste and texture. It's not bad, but could be better. I ended up using extra milk and chicken broth to offset the canned soup texture.

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Reviewer:

NLCHIPMAN

Reviewed: Dec. 1, 2009

This was so easy and very good. I used leftover rotisserie chicken, frozen corn and omitted the mushrooms. I used a chicken bouillon cube with 1 cup of water instead of the broth. Instead of stirring in the cheese, I just let everyone put their cheese in their own bowls. I couldn't believe how good it tasted after being so simple to make.

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Reviewer:

LKHAMFF

Reviewed: Nov. 4, 2008

I made a few changes according to our tastes. I switched out the mexi corn to regular frozen sweet corn, eliminated the mushrooms and used salsa verde instead of the green chilis. It was delicious!

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Reviewer:

reneethys

Reviewed: Sep. 21, 2008

I made this for my dinner tonight, as I'm feeling a bit under the weather and wanted a quick dinner. I used my own homemade chicken broth (to cut back on salt(the canned broths can be SO salty and overpower the dish)and I omitted the mushrooms. I also added just a little Tabasco, to give it just a little more kick. There was enough for my dinner tonight and for a couple nights during the week. This is quite the comforting soup. And really just quick as a jackrabbit.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jul. 27, 2008

Awesome. I substituted chream of mushroom for cream of potato. I omitted the mushrooms and added one very finely diced potato. For heat I added one mashed up chipotle pepper in adobo sauce. For the chicken, I george foreman'd a chicken breast that was seasoned with Grillmates Cinnamon Chipotle Rub, and it reallky made the soup. I also just dumped all ingredients into my crockpot and let it go. It came out perfectly.

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Reviewer:

Michizzle

Reviewed: Mar. 27, 2008

Very good! Perfect for me and my husband (I love spicy and he doesn't). This was the perfect medium. I added just a little cilantro and served with a sliced avocado. I will definitely brown or grill the chicken next time for even a little more flavor. We also did not serve it with cheese as neither one of us likes cheese. It was still delicious!

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