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

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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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Reviewer:

bluemorpha

Reviewed: Jan. 2, 2012

husband thought it was great added a very small amount of red pepper flakes, 1 cup of rice and some smoked turkey sausage. teenager loved it also.

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Reviewer:

Margemerli

Reviewed: Nov. 19, 2011

I used pinto beans instead (didn't have any white beans on hand) and it came out great! The only change I would make is to double the batch next time, as there were not left overs to be had!

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Reviewer:

coriskall

Cooking Level: Beginning

Home Town: Orono, Maine, USA

Living In: Bangor, Maine, USA

Reviewed: Nov. 2, 2011

Delicious and super easy (the way I did it).... I just threw 3 whole frozen skinless boneless chicken breast halves into the crockpot with all the other ingredients (except I added the beans the last hour so they wouldn't get all mushy) and I substituted a 15 oz can of mexican style diced tomatoes for the salsa... cooked on low for about 10 hours, shredded the chicken, put back in and added the beans and cooked for another hour. WONDERFUL!

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Reviewer:

Bev511

Cooking Level: Intermediate

Reviewed: Oct. 13, 2011

So good. I didn't cook the chicken before, just threw everything in. Added lime juice at the end. Will make again and again.

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5 users found this review helpful

Reviewer:

THEREZ77

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

Reviewed: Sep. 12, 2011

I did not make this soup in a slow cooker, but did it in a kettle on top of the stove. I substituted white kidney beans for the small white beans and canned whole kernel corn for frozen. 5 stars all around. Served it with tortilla chips on the side. YUMMY!

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Reviewer:

COOKERMAN

Home Town: Groton, New York, USA

Reviewed: Jun. 17, 2011

Delicious and healthy! And easy :) As with most soups, the quantities are pretty flexible. . . I just kind of added more of this or that till it tasted right and had the right amount of liquids and solids, etc. So I ended up doubling the broth, the salsa, and the garlic. I also used 2 cans of chicken instead of frozen. I sauteed the onions and garlic together and browned the chicken with it before adding it to the crockpot. I reduced the cumin a bit and also added about a tsp of chili powder, a Tbsp or so of brown sugar, half a can of green chiles, pepper, and onion salt. Next time I'll add canned diced tomatoes and more sauteed onion. Serve with sour cream, grated mozzerella cheese, fresh cilantro, and chips! It's basically taco soup without the rice :) Yum!

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