Prepared as directed and absolutely loved it!

Reviewed On: Feb. 6, 2012

My Super Bowl Hit- After reading reviews, I used 1 can of original Rotel tomatoes instead of tomatoes in directions, plus 1 heaping teaspoon of Penzey's Arizona Dreaming spice blend (salt free taco seasoning). I let salsa sit overnight in the refrigerator and then I added the avocado right before serving. People ate as a salsa dip, as a side salad, and luckily for me they even enjoyed with the slower cooker chicken tortilla soup (also from this website). Will make again soon and thanks for the great recipe! Oh- Used Bush’s black beans: 1 can seasoned black beans and 1 can regular black beans. Couldn’t tell a difference but had to see, right?

Reviewed On: Feb. 6, 2012

Excellent soup. Can't stop reheating for meals, it's been my dinner for 4 nights. My "mistake" was using a 28 oz can of whole peeled tomatoes because it's what I had on hand. I was prepared to add more spices but didn't need more. I used a hand blender to smooth out chunks of tomato (my preference). I added 2 TBSP of pre-shredded Mexican cheese to my bowl before adding hot soup, and then put my tortilla shreds on top. Highly recommend cheese for added yumminess. Thanks for great recipe! ** Oops- Forgot to add I cooked the chicken breasts from raw in the slow cooker soup for 6 hours. Then shredded and added back for another 30 minutes. I see no point in cooking chicken prior to soup prep. Update- A big hit at the Super Bowl Party last night. Wanted to say that I now always use a 28 oz can of tomatoes and a 14 oz can of enchilada sauce. Remove the chicken breasts and use a hand blender to make a smooth soup. Then add back shredded chicken. I serve the soup with a tray of garnishes, which include Mexican shredded cheese, green onions, tortilla crisps, and extra raw tomato.

Reviewed On: Jan. 9, 2012