This is an awesome recipe, our new comfort food. I love how fast this soup comes together. We have been making this weekly for about a month now. Everybody loves it. Made it for company to rave reviews. Lol. Of course we have just been leaving the chip bag open and letting people use what they want, same with the jack cheese, and I doubled the recipe - I don't know about the author's family but you can't feed four midwesterners on 2 chicken breasts and 8 ounces of chips. We have been using medium Pace, I don't know what other people have been using. We also have been roughly chopping up a bunch of cilantro and throwing it in just before we eat it, but we're cilantro heads, my husband puts it in sandwiches instead of lettuce when there is a lot around. I tried lime instead of lemon once, but I think lemon is better. You can go complicated and start making fresh pico de gallo, or you can go simple as heck, as you wish, it is hard to make a bad soup. I like using Penzey's chicken soup base instead of broth, I don't have to keep as many cans around (did I mention we're making a lot of this? lol!) plus the chicken flavor is more pronounced with the Penzey's (they're kinda champagne and caviar, but if you're going to spend the time cooking, might as well spend a little on your ingredients). Oh yeah, quadrupled the spices, too. My husband still reaches for the sriracha.
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This is an awesome recipe, our new comfort food. I love how fast this soup comes together. We...