This is a wonderful recipe. I cook for a crowd (80 people ish) weekly and this is by far a favorite. I tweak a few things for more flavor however. Instead of flour I use Masa instead of plain tomatoes I use Salsa and Ro-tel. And I add (based on how spicy you like it) crushed chipotle peppers in adobo sauce. This adds more flavor makes it thicker and gives it heat.
This is a wonderful recipe. I cook for a crowd (80 people ish) weekly and this is by far a favorite. I tweak a few things for more flavor however. Instead of flour I use Masa instead of plain tomatoes I use Salsa and Ro-tel. And I add (based on how spicy you like it) crushed chipotle peppers in adobo sauce. This adds more flavor makes it thicker and gives it heat.
I had to adjust this as I went along but it turned out very well. I didn t have no-salt-added tomatoes or reduced sodium chicken broth so I used 3-10 oz. cans of Rotel and regular chicken broth. I also used more onion (2/3 cup chopped). I was concerned that the full package of taco seasoning would make this too salty so I only used about half the package. Well it was still too salty so I improvised by adding a half cup of heavy cream to diminish the saltiness somewhat. Seemed to work out just fine. The Rotel gave this some great flavor and a nice amount of heat. Next time I might thicken this with a little corn starch to give it a little more body.
I just finished making this recipe I had my own tweaks instead of Velveeta i used tostitos nacho dip and added spanish rice a little corn and black beans..... OMG its amazing my husband wants it again this weekend.
Love this soup! Creamy and not too spicy. I did add diced red peppers celery & carrots with the onions but only because I like veggies.
Keeper...used a can of rotel and a 14oz can of diced tomatoes added extra chicken broth cause we like it thinner and more soup like. Tasted awesome and was super easy to make.
A soup that my family really enjoyed and liked even better the second day. I only had Queso Blanco Velveeta so that is what I had to use. I had a small amount of leftover corn in the fridge so I added that also. A rotisserie chicken made this soup come together quickly. I served this the tortilla chips and the lime. I think the lime adds a lot to this recipe don t omit it. My husband also added a healthy dose of hot salsa to his. The next time I make this I would like to try it with the Mexican Velveet.
This was just what I was looking for and it was so easy. I didn't have pre-cooked chicken so I added it with the tomatoes and broth to let it cook. I also added a can of corn a can of beans and a can of tomatoes with chiles for extra spice. Once the chicken was cooked I removed it and shredded it before adding it back with the cheese. I was impressed with how good this tasted in such a short amount of time. It's a keeper!
4 stars but it's my fault the recipe has a lot of potential but my chicken broth was flawed
I would make this as a dip rather than a soup. It was very thick and all velveeta. Maybe add more chicken broth and less cheese? Next time!
