I took someone's suggestion and did this on the stovetop. I browned the chicken, then the onions, then added everything else, including about 45 oz of chicken stock (left off the beer). I didn't have 2 cans of tomatoes so substituted a jar of salsa for one of the cans and used homemade taco seasoning. I simmered it about 1 1/2 hours, then shredded the chicken, added it back to the pot and served. The chicken stayed tender this way. I was able to keep it from overcooking. This soup as written has been one of my favorites and a freezer staple every winter. I'm giving it 5 stars because I already loved it, but the stovetop method is my new favorite.
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I took someone's suggestion and did this on the stovetop. I browned the chicken, then the...