Excellent! I just finished making this and it is addictive!! I made a couple of minor adjustments simply because you do what you have to do… I used Rotel instead of green chiles, I didn’t have those on hand. I used a whole 14.5 ounce can of chicken broth because I hate left over stock (I always forget I have it in the freezer and someone will throw it out). The had to cook up the chicken in the soup pot first with salt, pepper and other spices, then added the onions and garlic. Once that was fully cooked I added the rest. Very yummy and really easy to make!!! The Rotel adds a nice zing to it if you like that!! Thanks for sharing!!!
This was a very tasty and hearty meal. My husband and I really enjoyed this recipe. To save time I used canned chicken and used the broth from the canned chicken. I added additional broth to the mixture due to personal preferences and since the soup was so hearty. We added cheese and sour cream to our individual bowls. Thank you for this recipe!
Do NOT use left-over turkey! The turkey has too much poultry flavoring which muddles any 'Mexican' taste.
Instant favorite! Super easy, one-pot meal. Tastes even better on the second day. Freezes very well. Very adaptable recipe. Easily BOOST THE FLAVOR by toasting frozen corn kernals, caramelizing the onions and browning bite-sized pieces of raw chicken breast in the pot before adding all other ingredients. I have made this recipes many times and we like it best with chicken because it has a lighter and fresher taste (than with turkey or beef). I usually add 1 can each of red or white kidney beans, romano beans, and black beans. Green chilies are totally optional; just add a dash of hot sauce for some zing. If you require GLUTEN-FREE and/or LOW SODIUM OPTIONS, you can easily make your own taco seasoning. (Packaged taco seasonings usually contain wheat and have a very high sodium content. Most cooks will have all ingredients to make taco seasoning in their pantry: 1 Tbsp chili pwdr, 1/4 tsp garlic pwdr, 1/4 tsp onion pwdr, 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 (or less), 1/2 tsp black pepper.
I LOVED this recipe. I made it exactly as is although I did add extra chicken broth to make it a little more soupy. This is a wonderful "base" for possible stews of all kinds. The variations are endless. It is more tomato-y than Mexican in my opinion but EASILY you can add spices of all kinds and it is delicious...which is what makes it so great. It's a basic soup to work from according to your preference...and it is delicious as is! Definitely try this if you love soups and stews as comfort foods. Cheap, economical, easy to make and takes less than 30 minutes.
Awesome! The ONLY change I made was to double the chicken broth/cornstarch mixture since I wanted more of a soup-like consistency. Very much like a WW Tortilla Soup recipe I have posted but much, much faster. Easily ready in 20 minutes.
I loved this! Only had one can of tomatos, so used some salsa also. Great with corn muffins.
My husband loved this! We added a little cheese and sour cream on top and ate it with corn bread.
Love this recipe! So easy and so good! I cut the recipe in half and used my 3-qt. crockpot- just put everything in on high for 6 hours. I used home frozen corn (thawed, drained) and refried beans instead of black beans, which added great flavor and thickened the stew. So I omitted the cornstarch. The two of us ate all of it for dinner, with cornbread!
This was very tasty. We skipped the diced chiles, we're spice lightweights.