Reviews for Slow Cooker Chicken Taco Soup
This is a great recipe. The only change - I used Trader Joe's frozen fire roasted corn instead of canned corn. I highly recommend using Bill Echols taco seasoning recipe (as the author suggests) on this site instead of a pre-packaged taco seasoning. Garnishes I'd recommend in addition to the standard chips, cheddar and sour cream are lime wedges and fresh cilantro. A squeeze of lime and a scattering of fresh cilantro when serving really adds brightness and brings out all the wonderful flavors. Family loves this.
We were thrilled with this recipe! I'm not a bean fan so I was worried I wouldn't like this - but it was so delicious! I didn't use the beer and replaced it with 12 oz. of chicken stock, and also used chicken tenders instead of whole breasts. I was short on time so I cooked on high for a total of around 4 1/2 hours and it came out beautifully. Even my picky 1 year old gobbled it up. Also, we didn't find it too spicy at all, although we did use the "milder" version of Rotel tomatoes.
I really loved this recipe and how easy it was! I substituted chicken broth for the beer because Ididn't have any but I did everything else according to the directions and it turned out so well!
A pleasant, attractive soup. Looks nice in the bowl. Satisfying. I liked it with hot sauce sprinkled over the top.
Doubled the recipe and decreased it by one can of beans, and one can of chicken broth (used that instead of beer). It was incredible! No need to double for a family of 4.
I'll be making this for the second time today. The first time I made this was a huge success for my fiancée and me. So yummy! The best part about this recipe is not only that it's quick and easy but also that you can do almost anything you want with it to make it your own. I always support experimentation.
There is not that many things that I won't eat, so I was surprised that I was disappointed by this recipe. It had a lot of great reviews and the ingredients seemed very simple and straightforward. Once it was made up, I thought it was just terrible! The beer taste was strange and overpowering...and I love beer! I would not make this again and would not recommend it to anyone to try. Sorry.
Easy and tasty recipe! I pre-cooked and shredded the chicken breasts and added them with the rest of the ingredients at the start, so no need to do it later. I also added a couple tablespoons of chopped, fresh cilantro. Served it over tortilla chips with sour cream and cheese on top. It was a hit with the whole family. Will definitely make this one again.
Awesome recipe! I used low sodium chicken broth instead of beer and drained and rinsed the black beans as many suggested.
This is an awesome soup. Just spicy enough. Very filling with all the beans. Added cut up red peppers to get more of my veggies. Great for anyone on Weight Watchers. 8 point serving for quarter pot.
I made this recipe exactly as written, using Modelo dark beer, Bill Echols taco seasoning (3 tablespoons) and frozen chicken tenderloins. It was especially delicious with all of the options. It made a large batch, so I froze some to be able to use later. Very delicious, even though I am not a beer drinker I enjoyed the extra flavor that the beer gave to the soup. Don't be afraid of the beer, but I agree with another reviewer, use dark Mexican beer.
I love this recipe! I cut back on the spice a bit by using 2 cans of plain diced tomatoes and separately adding 2 cans of mild green chiles. I double the chicken and add 1 or 2 cups of chicken broth (however much is necessary for enough liquid). I also add some cilantro at the end, along with the sour cream. Don't skip the cilantro, it makes a big difference! Easy and delicious...it doesn't get better than that!
It was the perfect warm solution to a winter's day. My husband and I enjoyed the leftovers thoughout the week and each day was better than the one before. I will be making this easy and filling soup again.
This was sooooooo good!! Did not last long in our house. I took some to work with me to share w/ a couple girlfriends and they loved it and requested the recipe immediately - they could not wait to go home and make it for themselves. The only changes I made were that I was used chicken broth instead of beer, threw in some chopped jalapenos, and I used 2 10oz can diced tomatoes, and 1 4oz can fire roasted green chilies. We topped it with sour cream, grated cheese, cilantro, and green onions. Thank you for the recipe - I will be making this time and time again :-)
Very tasty! I substituted the beer for chicken broth, and added chili powder, garlic powder and cumin, like others suggested.
I love this recipe...make it all the time. So easy and delicious. I usually substitute a can of chicken broth for the beer.
This is the first ever recipe on this website that I have ever rated (been a member since '03). I called it "Mexican Chicken Chili" for my work chili cook off and won 2 years in a row. Very yummy w/crushed tortilla chips, sour cream and shredded cheddar. I substitute 1 can of chicken broth for beer. This is an easy, wonderful soup or chili. Great recipe!
My family agreed that they prefer this over the ground beef version.
I love this soup. I would eat it almost every day if my husband wouldn't get tired of it. :) Use a pale ale if you don't want to be able to taste the beer.
Awesome recipe and super easy to make! Just one tip, use a lighter beer. I figured that one out the hard way.
I followed this recipe exactly except I left out the chili beans. After reading the reviews I was torn about whether to use beer or chicken stock, so I used half beer (Dos XX)/half chicken stock. It was excellent! Had a great flavor and nice thick consistency. Can't wait to try the leftovers for lunch. I will definitely make this again (and again)! Thanks Patti!
Omg!!! So easy & so yummy!! Easy to make substitutions too! I was out of chili beans so I used a can of Ranch style beans. Used 2 cups frozen corn instead of canned & used 2 14.5oz cans plain diced tomatoes & added can do mild diced chilies because that's what I had on hand. Shredded chicken after 5 hours & added back to pot, but ate about 15 minutes later & was awesome!!
Hmmmm, and very unexpected. Am not too fond of beans but I absolutely LOVED this recipe. It was too large for my slow cooker so I made it in the oven, 3hrs at 350, then in the fridge overnight, next day I cut up the chicken and back in the oven at 350 for 2 hours. In Québec, we can't find tomatoes with chilies so I put in about 10-15 slices of jalapenos, chopped finely and used one pack of Old ElPasso taco seasoning and replaced the chili beans with baby red beans bacause again, I couldn't find them... served with Kraft Mexican cheese, low fat sour cream and tortillas.... de-li-cious ... a sure bet after a long day outside playing in the snow !!!
I love the simplicity of this recipe. It's rare that I can follow a recipe verbatim due to some dietary requirements in my household, and that was the case here. But I didn't have to change much. I made Bill Echols' taco seasoning as is recommended in the reviews. I used fresh roasted and diced Hatch green chiles and diced up 3 tomatoes (subbing this for the Rotel). Made my own black beans and used frozen corn. The beer I used was a Sam Adams Oktoberfest, and I only used 2 boneless skinless chicken breasts. The two breasts totaled 1.45 lbs. of chicken and that was plenty. It was really easy to make and came out quite good. If I make it again though I might skip the corn and add a blend of masa and chicken broth.
This soup was great. I did use a jar of roasted black bean and corn salsa instead of the cans. The beer was a great addition as the soup just has a slight beer taste. I added two cups of homemade chicken stock to the pot as well. Served with cheese and crushed tortilla chips on top. The hubby said it needed rice so when we eat the leftovers I will make rice to go with it. Thanks Patti!
made this in an open Dutch oven in the oven with a whole chicken and Bill Echols' taco seasoning. YUMMMM! Perfect for son's football season! Everyone raved about it!
This soup was absolutely delicious, and I don't even like soup. I have finally found one. The only thing I changed was 2 cans of black beans since we don't like kidney beans too much. Thanks for a GREAT and EASY recipe!
Didn't change a thing. Fantastic, better than any restaurant.
Outstanding! Some additions to this make it perfect and more wholesome! I boiled a whole chicken and created good stock with veggies and herbs, let it cool, then deboned and used about half the chicken (saving the rest for another meal-freeze in ziplock bag). I sauteed onion, sweet pepper, and celery and put into the pot. Added sliced carrots, several cloves of garlic and a cup or so of frozen corn. Used a few cups of the homemade stock, one can of rotel, and some tomato sauce (could use any kind of canned tomatoes). Used one can of kidneys and one can of pintos. Top with cilantro, grated cheese, and lime tortilla chips. Serve with cornbread or corn muffins. Everyone's favorite! Thanks to all previous reviewers for the great ideas and additions!
wow,,, great soup,,, will fix it again,, hubby and I enjoyed while watching super bowl,,,also had some hummus & garlic tortillas,,, yummo
This is so good! And super easy! We don't keep beer on the house so I substituted chicken broth. We also don't buy tomatoes with chiles so I use a 15 oz can of tomatoes and a small can of chiles instead. Turns out great every time!
This soup was very easy and very good! I used one heaping tablespoon of dried minced onion and a can of reduced sodium chicken broth in place of the beer. I also drained and rinsed the black beans and used reduced sodium taco seasoning. The soup has plenty of zip, and you won't miss the extra salt at all.
Delicious! I followed this recipe almost exactly as far as ingredients go, but added my own twist. Based on other reviews, I did leave out the beer. After I dumped in the ingredients, I put some water in each can to rinse out the contents and added that to the soup because it did not seem like enough liquid. After 7 hours in the crockpot on low, I added a (12 oz??) bag of shredded cheddar. I also mixed some cooled broth with flour and added that to the soup to thicken it slightly. We served it with hearty bread, tortilla chips, and a dollop of sour cream. My family loved it!
This recipe was so easy and so delicious! I tend to like more creamy soups, so before I added the shredded chicken, I put about three-fourths of the soup in the blender and pureed it. then I put it back into the crockpot with the chicken. My son loved it that way. Added some shredded Mexican cheese, tortilla strips and sour cream. Awesome! Better than the soup at our nearby Mexican restaurant.
I left all of the dairy products out and it is still delicious! Would make again it's super easy
This soup was so good. I left out the corn and beer but the flavor was magnificent! You gotta have a little scoop of sour cream on top and then it's perfection!
We love, love, loved this recipe! It's the easiest recipe I ever made. I used jarred jalapenos and used only black beans. This is going to be a fall and winter staple at my house for sure. Thanks for sharing Patti!
This was SUPER tasty!! Even my two year old (not a fan of soups) ate two bowls. I used the chicken broth just because I didn't have any beer and it was delish. And here's a tip: to get your chicken shredded, put it in your kitchnaid mixer and use the paddle attachement. It shreds like nobody's business!
This went well with my family, I did not use the beer I used a low sodium chicken broth. Added a drop of sour cream on top.
I didn't use the beer, but Oh. My. Goodness! This was fabulous. I put some avocado and cheese on top, and we were in HEAVEN. Leftovers for a few days -- and I actually looked forward to them! YUM.
Yum-O as Rachael Ray would say!!! We loved it! I was really impressed at how "complicated" it tasted...it really does taste like you slaved away to make it. A keeper for sure!
I tweaked this a a bit. No beer on hand so I used Chicken stock. I used Pinto, Kidney & black beans, rinsed and added the whole can of corn, water and all. My pals love this and is one of the most often made soups in my home.
This recipe is a keeper for me! I only made two alterations: chicken broth in place of the beer because I didn't have any, and the addition of a large can of green chiles. Great flavor!! Thanks for the recipe!
I love this recipe!! Its stupidly easy and always a big hit with my boyfriend and his coworkers. I do make the following changes to suit our tastes but this recipe is delicious as written. We like spicy food so I use diced tomatoes with habaneros. I also tend to be a bit heavy handed with the taco seasoning, and I switch the canned corn for frozen if I have it on hand. (I cook the frozen corn in microwave before putting it into the crockpot) I also cook on low longer than recommended so I get more of a chili consistency. Yum! This has become a staple in our household
We love this recipe! I do not use beer though. To me, it makes the most sense to put the tomatoes and the chicken in the crock pot for 4-6 hours, then cut chicken, replace it and add the rest of the ingredients, then let that cook 2 more hours. Why cook the already cooked beans all day? We prefer Fritos corn chips over the tortilla chips with this. Thanks for the recipe!
Simply delicious! It turns more into a chili than it does a soup but I'd prefer a chili any day. I omitted the tortilla chips as I feel this dish is better without and it remains the best tasting chili I've ever had. Not one person that has had it dislikes it!
Added cumin, chili powder, dried cilantro and garlic powder for extra flavor. This was delicious!
This was very good. I followed the recipe exactly. I used the taco seasoning that shows up in the "most helpful review". I will definitely make this again!
This was really tasty. Made it exactly as written, except my cook time went 7 hours straight through, then I shredded the chicken. Topped with some reduced-fat cheddar cheese and fat-free sour cream... only 6 WW points and super good.
very nice change from standard ground beef taco soup - kids really enjoyed it
Simply delicious, topped with mexican blend of cheeses finely grated along with the sour cream and bite size tortilla chips. Add jalapenos for a little spice. I also cooked with chicken broth and seasoned with sea salt and fresh ground black pepper to taste during the last hour.
This recipe is, to put it simply, awesome. I've always made it with the homemade taco seasoning referenced by other reviewers so I can't say how it would taste with the packaged stuff from the grocery store. With the homemade stuff, it comes out delicious and has met with rave reviews every time that I've made it. I've made this 3 times now and the last time doubled the seasoning to kick things up a notch which was appreciated by all but two of my children who don't like spicy. I definitely recommend this recipe! Oh, and I put in 1 fewer chicken breasts than called for - as-written we felt that the quantity of chicken once shredded was a little much. If you like a meaty soup then you'll like it as-written; however, we like it better with a little less meat. Excellent recipe!!
This was so easy to prepare the kids were able to help out! There was very little preparations. The down side was, it filled my crock pot to the brim and bubbled over, but I got home in the nick of time and put it in a bigger pot. Plus it didn't smell as good as it tasted, so I was a little worried. But it tasted great and did not disappoint, we ate with the recommended sides.
If I could give this 4.5 stars I would. This was extremely easy to make, tasty, and made a HUGE batch -- it says 8 servings but it looks like 10-12. I used a bottle of my Husband's lager and a lot of spicy taco seasoning. It has a bite which was mitigated by the shredded cheese and sour cream. Tortilla chips gave it a nice crunch. I'm going to enjoy this for many lunches to come. Great on a cold winter's day.
Tried this for dinner last night. It was okay. Missing something but I couldn't figure out what. Concept is good though so I may try again.
Delicious! A huge hit at the potluck I took it too. I used frozen chicken breasts (no need to thaw, just toss them in) and cooked it for 8 hours on low. Afterwards I fished out the chicken, shredded it with two forks on a plate, then stirred it back in. Wonderful with corn bread!
Love this! I have made this at least 10 times since I found this recipe! It's a family favorite!
This recipe is ridiculously easy, yet tastes like you put effort in it!!! I'm having tonight for dinner, with a side of pepper cheese quesadillas..... Cannot wait for hubby to have some, as I know he's going to love it!! AND, it certainly looks and tastes like I really went all out. :) I didn't use beer, used the chicken stock instead, and as I see I used low sodium taco mix, it will need a little salt. (my mistake) but it has such a nice kick to it, and as this is my first "home made" soup of the season, I would say I am off to a great start!!!
This was pretty good...my crockpot wasn't big enough to squeeze in the bottle of beer or the tomato sauce...I did use the liquid from the beans though, so maybe that's why. Tasted great, but wasn't that much easier than my regular chili recipe, so not sure I'd make it again.
Very tasty! I put my chicken in frozen, and after 3 hours took it out and diced (personal preference to shredded). I used Sam Adams Boston Lager for the beer, and frozen corn instead of canned. I used the Echols taco seasoning recipe in the first review, but went a little light on the crushed pepper flakes and chili powder (neither my son or I like very spicy foods). Everything else was as stated. Great flavor, not too spicy (I was worried about all the canned chilis in the tomatoes). I liked it best with lite sour cream stirred in to make it creamy. Also made a great dip for the 'Hint of Lime' tortilla chips! Picky boyfriend ate quite a bit, so I know he liked it!
This is the BEST taco soup recipe I have ever tried! I have made 2 changes, just based on personal preference: I do not cook with alcohol, so I substitue a bottle of Mexican malt soda for the beer, and I also throw in a packet of dry ranch seasoning. This gives a huge burst of flavor and is absolutely wonderful. LOVE, LOVE this recipe!!! Thanks so much for posting!
OMG this is amazing. I needed something to throw in the slow cooker last minute due to a evening event. This is wonderful. though i have to admit I had to make a small substitution...as I did not have chili beans. Used refried to give it a boost. But it was still fantastic. I just finished and I cannot wait to eat the left overs tomorrow night
This is one of my all time favorites! If someone doesn't want soup they can eat the chicken like a taco. I make it more Tex-Mex by substituting pinto beans for the black beans and hominy for the corn.
All ccannned and processed food? Yecch! If you are a diabetic make sure to have your insulin handy with this one.
I didn't have any beer so I used a combination of wine and chicken broth for the liquid. The chili had an odd aftertaste I think was caused by the wine. If I make this again, I'll just use broth.
I make this recipe often and have shared it with friends. So easy! The only thing I change up is the types of beans I use. I prefer to just use all black beans or 1 can of black beans and 1 can of white.
I made several changes but also think the recipe is just fine the way it is. The only change I strongly recommend is that I used 2 chicken breasts and 1 package of thigh fillets (boneless; skinless). The thighs were much more moist. I might only use thighs next time- they're cheaper anyway. And don't chicken out (pun intended) on the beer- I used a Newcastle and the final product was great. I roasted 2 ears of corn on the grill and also added some roasted jalepenos- but again I don't think you have to do either. One of the very few "simple" recipes that was actually good! One note: tortilla soup is often served/made with only chicken stock as the base. (Think chicken noodle soup with tortilla strips instead of noodles).This is much heartier with a stronger tomato flavor. If you prefer the chicken noodle soup style this isn't for you.
I did not care for this. I can't believe it, I was so sad! I actually couldn't finish eating it.
I made this last night for dinner and it was a hit for my husband and I. However I did not add chili beans since I didn't have any on hand. Instead of the beer I added one can of chicken broth and some water. I added one can of "Rotel" diced tomatoes with green chili's and one regular can of diced tomatoes. Everything else remained the same. Delicious! I love Slow Cooker meals this easy!
I was another skeptic of this meal because of the beer (I absolutely hate most beers)... But I decided to go ahead with it since it was a very budget friendly meal, and it seemed fairly simple. I used regular ol' Budweiser, and didn't substitute anything. I made some spanish rice and served it with the soup over the rice, a dollop of sour cream and shredded cheese on top of that, with tortilla chips around the outside of the bowl... My extremely picky husband went back for 2nds and 3rds of this! I made enough to freeze some for 'leftovers night' and it froze and reheated amazingly as well! :) I will DEFINITELY be keeping this recipe and making it a staple in our house!
Very easy, healthy, and tasty! I took the suggestion of some other reviewers and made homemade taco seasoning (recipe also found on this site) but tossed in a little extra cumin and garlic powder, as well as some cayenne pepper since we like spicy food. Inadvertently forgot to buy chili beans so didn't use those, but tasted fine without. This does remind me a little more of a chili consistency than a soup, so I might add extra broth next time. I didn't have to remove the chicken to shred - was able to just shred with a mixing spoon in the pot.
What a great recipe! Almost everything in a can! The only change I made was that I tossed a small can of chopped hot jalapanoes. Great heat...
This was very well received by the family when I made it last weekend. I just got done making another batch to freeze. My DH doesn't often like soups with beans, but this one he really likes. I made a few minor changes that I don't think change up the recipe that much. I used two 15 ounce cans of petite diced tomatoes and two 4 oz cans of mild diced chilies. That is what I had on hand. I doubled the black beans. I substituted chicken broth for the beer and used 5 chicken breasts. Looking at the most useful reviews, I followed the author's recipe for homemade taco seasoning and used 2 T of the seasoning. This turned out great and will be in my collection of make agains.
Absolutely loved this recipe! We followed it to a "T" except that I added in some leftover homemade Spanish rice in the last hour to give it a little extra body. It was amazing, we ate way too much! Thanks for a keeper!
this was a delicious, super easy recipe even though I did not add the beer..will make again!
So Delicious! It's my new favorite soup. I didn't add all the beans because I didn't have them. I also used PBR for the beer. I will definitely make this again and again.
I had to substitute creamed corn & tomato soup (instead of tomato sauce) because that's what I had on hand. I only used 1 can diced tomatoes because it seemed to have plenty of liquid but my husband thought it was too thick so next time I will use the 2nd can.
I made this with chicken broth for beer and Bill Echols' Taco Seasoning. We enjoyed it and I will make it again.
Love this! It's very forgiving too. I've made a few slight variations depending on what was on hand and it was fine. This time: 1 can pinto and 1 can black beans, 1 can petite diced tomatoes with zesty jalepinos and one can diced tomatoes Mexican style, 1 cup chicken broth instead of beer (to make up for the extra liquid in the 2nd can of tomatoes) and added 1 can drained jalepinos. Also you can leave the chicken as is all day, 8 hours, and then shred it and it's still fine.
Very tasty and quick to put together in the morning! I rinsed the beans and corn in a colander under running water to reduce some of the sodium, and it was still salty enough. By omitting the last three ingredients (sour cream, tortillas and cheese), I was able to drastically reduce the fat and calories, which makes it a great 'diet' dinner. Next time I will try a bit of non-fat sour cream, and low fat cheese on top with fresh cilantro to garnish. A definite keeper!!
Yu - u - ummmmm!!!!!! I couldn't wait until tomorrow to try this recipe so I made in the oven and used pre-cooked chicken strips. I put all in corning ware at 325 for 2 hours. I would love to make this for my parents if I could make it a little less spicy - they have sensitive stomachs. If anyone has ideas on how to make milder - besides removing red pepper flakes I would appreciate the advise.
A little salty for me, but canned stuff does that. I will make this again but not for a while. DH does not like shredded chicken so I cooked mine on high to keep chicken together and then did a rough chop at the end. Definitely use the sour cream and cheese. It really cuts the heat and adds some creaminess. Chopped cilantro is good too.
I usually don't review on here, but this was so good that I just had to. I've made it with and without the beer and both ways turn out delicious, especially when topped with cheese and crumbled up chips. I've made it twice now and the second time I used a can of Mexicorn and it added a lot of flavor (I had omitted corn the first time). I definitely recommend this!
My family loves, loves, loves this soup...easy and delic.
this was so good and easy to make i did put it on high for one hour then on low before i went to work and when i came home supper was ready awesome
Mde this with homemade chicken broth instead of beer and it was wonderful. My sn and husband ask for this weekly even though they both claim they don't like soups. I have used all sorts of beans and it is always good. If I don't have chili beans I will add a bit of chili powder to taste.
OMG this was GOOD! The only thing I added was 1 tbsp. dried Parsley & 1 tsp. Cumin. I made this on a cold winter day......The cheese & sour cream make the dish and it's even better the next day!
I made this in a 7-quart crockpot and used Dois Equis as my beer. It's very easy to make. I don't cook very often but this will be a repeat for me. Very filling.
I added 2 cans of diced tomatoes with green chilis by accident and I'm so glad I did, it would of been too dry if I hadn't (plus, my boyfriend and I love tomatoes). I was a little disappointed in the taste the day I made the soup. That night we put the leftovers in the refrigerator and reheated it the next day, TOTALLY different soup! It was amazing with some sour cream, crushed tortilla chips and cheese. Make sure you make a day ahead of time and just reheat it in the slow cooker the next day, you won't be sorry. Will make again and again, thanks for sharing!!!!!
Made this for new years eve for this large family. Wasn't sure the kids would like it so we ordered pizza for the kids. Well...lots of leftover pizza and no Chicken Taco Soup left.
Ingenious concept... Dump cans and frozen chicken in Slow Cooker, spend rest of day 'facebooking'. Why didn't I think of this? Not to mention, the scrumtrulescent soup at the end of a long day of lounging... mmm. And forgiving! I used an ancient can of Miller High Life (from the back of the fridge; God knows how it got there in the first place), used pinto instead of chili beans and took RaisinKane's suggestion for Bill Echols' seasoning blend (1 TBSP chili powder 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp crushed red pepper flakes 1/4 tsp dried oregano 1/2 tsp paprika 1 1/2 tsp ground cumin 1 tsp salt 1 tsp black pepper). I'll probably sweat my way through bowls of this all summer long... it is SO good!
Great recipe!! I varied the recipe slightly but this recipe is solid and changes can be made w/out sacrificing taste. I sauteed the onions first just to carmelize them for flavor; I had no chili beans so I skipped those, used frozen corn, skipped the beer since I hate beer and have none, made the great taco seasoning that Patti attached to this recipe, and I used canned (Kirkland-Costco) chicken since that's all I had. It was delicious! My husband and coworkers raved about it (all guys)! Try this recipe, you won't regret it!
This soup was soo delicous! For someone who does not know how to cook.. this was super easy. I followed the advice of several, and did not include the beer. I substituted it with chicken broth. I also added mushrooms to it. I slow cooked it on low for 7 hours, and it came out perfect. I also followed RaisinKan's season recipe. Everyone loved it! I froze the leftovers to warm up for a quick and easy dinner.
Patti, may I just say.....Y U M M Y!!!!!!! Is it the beer that gives this dish such flavor? I served this with home made corn bread, and my family went wild.We have no leftovers! Thanks so much for sharing!!!!!
This truly is wonderful. I followed the other reviews and used 12oz chicken broth instead of beer, and the recipe for taco seasoning given by the submitter instead of the packaged stuff. I use three or four chicken breasts and it turns out perfect every time. My husband asks for this soup every week!!!
This turned out really good. I doubled the recipe so I could freeze some and used salsa instead of tomato sauce. Added a few cloves of garlic. Used fresh corn cut off the cob (cooked, three ears of corn). Served in a bowl with a little sour cream, shredded cheddar cheese and tortilla chips. Would also be good as a filling for tacos or borritos.