*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is an incredible soup! I made mine on top of the stove and was sooooo happy with it! The only thing I did differently was add 1 lb. of browned ground beef and a 15 oz can of beef broth. I substituted a 6 oz can of tomato paste and 3 cans of water for the tomato sauce - but other than that it was the same. It is awesome with cornbread!
If I could give this recipe more than five stars I totally would. It is AMAZING. I will say that a key to making this soup so good is using a homemade taco seasoning. Cuts down on the salt and boosts the flavor. I used three tablespoons of homemade taco seasoning which happened to be the perfect amount. Plus rinse your canned vegetables/beans! This will cut back on the salt taste that you would normally notice. You want to taste the seasoning not the salt! The only things I changed on this recipe is adding worchestershire sauce AND I used a large can of tomato paste in place of the tomato sauce and only adding 8 oz. of water. It made it thicker than sauce but the tomato flavor was much richer. I used two large cans of cooked chicken which was a good amount. My husband RAVED about this soup and he's not much of a soup eater. He had two helpings. And I was so taken aback by the flavor of this soup. I paired it with the Mexican Cornbread 2 from this site. Really complimented each other well. Thank you times infinity for the person who shared this recipe. I look forward to the following day's leftovers!
This is a family favorite I double the recipe and freeze half for dinner on a night that I work late. I did change the cheddar cheese to velveeta cheese it blends in better and it gives the soup a creamy taste and texture.
Really Good! 1 key ingredient is to use MEXICAN Tomato sauce (found in the Mexican aisle at the grocery store). It adds SO much more flavor then regular tomato sauce and definitely gives it a kick. I used the recommend taco spices and Corona. I only had 1 can of Rotel so I left the other one out totally. I also drained both the chili beans & black beans which is why it my soup ended up so thick (which was fine by us).... The next day we used the shredded chicken (there was a lot) for tacos and the day after I made enchiladas out of it which were awesome (dipped corn tortillas in warm cream of mushroom soup piled on some of the chicken mixture shredded cheese and green onion. Rolled and put in baking dish. Poured 1 can of red enchilada sauce over dish covered with cheese. Wrapped dish in foil and baked at 350 for 30 minutes (20 covered 10 uncovered). Really Delicious:)... And we still have a ton of chicken left over!
I would actually rate this about a 4.5....I thought it was a great EASY meal but my husband said it was just ok. Suprisingly enough as we both very much enjoy beer I think it was the "beer" taste he (and I) didn't care for. I did use a Sam Adams Summer Ale which is a pretty flavorful beer so perhaps that was the problem. I will try a black and tan next time and if the "beer taste" stil exists I'll switch to chicken broth. I followed the recipe except I used kidney beans and only 3 chicken breasts (it was plenty of chicken!). The best part of this soup is that the prep that took the longest was dicing an onion! Thanks for the recipe! Update I just thoroughly ENJOYED a bowl of leftover soup...the beer taste was much less noticable reheated....it was outstanding!!! UPDATE 2 I made this the second time using chicken broth in place of the beer and what a difference! We both thoroughly enjoyed it and the leftovers are amazing.
Yet another highly rated recipe that was just so so for me. I can't quite put my finger on it but there was something off a little. I would have guessed the beer as the culprit but no one not even the beer-haters claimed to taste the beer at all. With that said the suggested toppings of sour cream and cheddar cheese did greatly improve the flavour. In addition to these toppings I added a very small amount of thinly sliced green onion and fresh cilantro.
The first time I made this I thought it tasted very good but lacked some flavor. I did some research and found many recipes that added a package of dry ranch dressing. I just made this a second time with that addition and it made all the difference and really added flavor. This is a great recipe.
This soup was amazing. I used hot Ro-tel (the kind with habaneros) chili beans in hot sauce Trader Jose's dark beer and a 1.3 oz bag of TJ's taco seasoning. It was incredible with just the right amount of spice. My boyfriend ate 4 bowls and proclaimed it the new title-holder of the best dish I've ever made.
This was absolutely delicious and easy! My husband ate two bowls and would have eaten three but was too full! I cut the chicken into bite sized pieces (schedule did not allow time for shredding tonight) and added fresh chopped cilantro. I spiced the mix up with two tablespoons of chili powder a teaspoon of cumin and a teaspoon of cayenne pepper. Cooked for 8 hours on low. Thanks so much for sharing! Added 5/6/11: I've made this so many times I think I've perfected it by adding more cumin only one can black beans (skip the chili beans) and subbing one of the cans of Rotel for a can of zucchini with tomato. I also add a small diced summer squash for even more veg. This freezes well too.
Rating: 1 stars
WHOA! As is it's a zero-star recipe. It gets five stars IF (1) the two cans of tomatoes/green chilies are substituted with two cans diced tomatoes and one can diced green chilies (2) LOW-SODIUM taco seasoning is used (3) it s boiled vs "slow cooked." It s also good with or without chicken! For the boiled version: saute the onions; add everything else including already-cooked chicken. Preferred frozen corn a little healthier (reduces the sodium) when I could eat it. Now I just add another type of bean. The type of beer doesn't make a difference. But it DOES need the beer (learned the hard way). Boil to evaporate the alcohol. It's so light and refreshing! About the cans of tomatoes and green chilies: Too much chilies taste and it majorly dragged down the flavor. Same with slow cooking for SEVEN hours. Yuck. You cook away all the flavor and the beans were mush. We threw it out. We look forward to this about once a month year round!