Chicken Tortilla Soup in the Slow Cooker Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 12, 2014
YUMMM..... One alteration; since the refried bean selection was more of a puree or paste, I subbed one can of refried with a can of black beans. I lean towards the spicy side but the flavor was so good I didn't bother to add hot sauce or jalapenos as I originally thought I might. Also didn't bother with the cheese, it's that good. Those who shy away from spicy (my wife) can add a dollop of sour cream.
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Reviewed: Dec. 30, 2013
Delicious! I made it on the stovetop instead of crock pot. Also threw in two uncooked chicken breasts and brought it up to boil then simmer for 1 1/2 hours. The enchilada sauce is what makes this recipe. I used Gebhardt, my favorite. Didn't use water, used a quart of homemade chicken stock I had on hand. Great recipe, thanks.
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Reviewed: Nov. 4, 2013
We had a groups friends over for lunch including one friend from Mexico and everyone was raving about it. Definitely a keeper recipe.
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Nov. 2, 2013
As I began putting the listed ingredients in the pot, I felt the ratio of refried beans and corn was a bit much. One can of each is plenty. I didn't have Picante sauce on hand, so I substituted it with a can of Rotel. I also added one can of rinsed pinto beans to replace the one can of refrieds I left out. It would have been too pastie and overpowering otherwise. This is super easy. You can add spices to your liking. Overall, it was good with minor changes.
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Cooking Level: Expert

Home Town: Lancaster, California, USA
Living In: Salmon, Idaho, USA
Reviewed: Oct. 20, 2013
This was amazing! We even tried it with left over spare rib meat instead of chicken...and it was incredible!
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Reviewed: Sep. 30, 2013
This is quite close to how I make Tortilla Soup and it's great. The beans make the soup thick and filling and the spiciness is tangy and warm.
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