Catherine's Spicy Chicken Soup
Very good, I will make this again! However, I changed it up a bit as others recommended. I used 1 can of diced tomatos, and 1 can of Hot Rotel (w/Habanero). Omitted the whole tomatos, and also used 1 can of chili beans, and 1 can of black beans. I didn't use the water from the boiled chicken, I substituted that with 5 cups of chicken broth. I also used 2 11oz cans of Mexicorn, and left out the sour cream. I added the sour cream to my bowl afterwards. I might try hot chili beans next time instead of medium, just for a little more kick...
11/5/09 Update: This also works very well for Quesadillas. Simply drain as much of the liquid out of the soup as you can, then heat the mixture before adding to your Quesadilla with whatever other filling you may like. I just use shreddeed Chihuahua cheese. When served with sour cream for dipping, this is another way to enjoy this delicious recipe! Try it, I dare you... I bet you'll enjoy it! Hmmm, bet it would also make a great filling for Burittos, or Enchiladas that way too.
1 user found this review helpful
Oct. 14, 2009