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Recipe Reviews 9 reviews
Slow-Cooker Chicken Tortilla Soup
Absolutely amazing. If you are looking for a creamy chicken tortilla soup like you get in an American restaurant, this is NOT for you. This is authentic and it is the way it is supposed to taste and it is SO GOOD. But know what your expectations are and look at the ingredients list (if you want a thick soup, this obviously isn't it)! I made it with very few adjustments. I used homemade chicken broth instead of canned and used twice the amount and only 1 cup of water. I also used homemade stewed tomatoes (which I chopped). I added some black beans, too (my family loves them). I threw the chicken in the pot whole and left it all day on low, pulled it out and shredded it when I got home, added it back in with some cilantro (I used a lot of cilantro - we really like it - about 1/4 of a cup). Gave it a good stir, got the bowls out and served it with a good squeeze of lime (a MUST! Do not skip. I know for Americans this sounds strange, but you will LOVE it.), and little shredded cheese on top (personal preference), a small dollop of sour cream for some of us. My family adds crunched tortilla chips, but I like it without them. This is really amazing soup and so easy to make.

0 users found this review helpful
Reviewed On: Jan. 27, 2015
Chili Rellenos Casserole
I have now made this recipe twice. Once, exactly as written (because I kind of have a pet peeve about trying the original before you make changes), and the second time based on some input from other reviewers. I would give this five stars either way. There is nothing wrong with the original way it is written. In fact, I might argue that it is a little closer to "authentic" chili rellenos (with the exception of the tomato sauce, which was a little bland). Dishing it out and serving it alongside beans and rice, it was a great meal. If you make it in a smaller dish, the casserole is a little thicker, and I do like that, as well. Servings seemed a little more substantial. I did find that, making it in the smaller dish, I didn't need as much milk. I did not cook it longer (as others have suggested you do if you make it in a smaller dish), and it was just fine. The second time around I made it in a smaller dish, eliminated the second milk and added one more egg. I liked it eggier, I must add. So if I make it either way, I will add the additional egg. And I will always use enchilada sauce instead of tomato. Either way you make it, be sure to let it sit for about 10 minutes to let it firm up. This is an amazing recipe and I'm so glad I found it. One other change I will do next time is use more Monterey Jack cheese than cheddar, because that feels more like the real thing to me. Thanks for the recipe!

3 users found this review helpful
Reviewed On: Nov. 23, 2014
Chicken Wild Rice Soup I
I have now made this twice. The first time I made it exactly like the recipe stated. The second time I made some minor adjustments based on reviews and our family tastes and, of course, we liked it better. I doubled the curry and used one more cup of broth and cut the cream to one cup. I also added more salt, added a little thyme and left out the almonds. We love it and I will make it again and again. I gave this five stars because I believe it is such a great recipe - and everyone should feel comfortable making a few minor adjustments based on your own tastes. I also want to add that I think any kind of rice can work. We used a wild rice blend and it was wonderful. Heats up beautifully for leftovers too - just add a little more broth because it thickens up, of course. Highly recommended!

1 user found this review helpful
Reviewed On: Feb. 25, 2014

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