This has become my all time favorite go-to soup. I can prep it in 15 minutes and it is so good. My alterations are as follows. Keep in mind that we enjoy a heartier (and spicier) soup that isn't quite as brothy. I use hot enchilada sauce and also add a can of hot Rotel. I drain everything and eliminate the water and the bay leaf. I put 3 very large chicken breasts in the crockpot frozen along with the ingredients through the pepper. In my opinion, the soup needs more cumin, chili powder, salt and pepper. After it's cooked on high for about 4 hours, I shred the chicken and add a can of black beans (drained), the corn and cilantro. I let it cook a little while longer on low. I have given out this recipe more than any other one ever!! It's so good.
Was this review helpful?
2 users found this review helpful
This has become my all time favorite go-to soup. I can prep it in 15 minutes and it is so...