I used canned chicken, all chicken broth and a can of corn but followed the rest of the recipe as written. I ate a bowl the night I made it and seperately the rest for lunches. I used mild salsa but next time would use medium for more heat. I was going to give this 4 stars until my son called and asked if it was OK if he ate my soup for lunch. When I came home, he had eaten three bowls and said he really liked it. The soup also reheats well. We really enjoyed this and it was real easy to put together.
I made this as written other than using Great Northern Beans instead of Black because it's what I had on hand. We made cheese quesadillas to go along side it ans served the soup with cheese and sour cream on top. My 3 kids age 2, 4 and 5 1/2 gobbled it up, and my husband really liked it as well. It doesn't get much easier than this for dinner, and I fed 5 people with ONE (fairly large) chicken breast!
This one is going in the cookbook for those nights when I need a quick, easy and delicious dinner. Thanks!
Oh my gosh! I cannot even tell you how much I loved this recipe! I usually have two or more types of salsa on hand, as my family doesn't eat as hot as I like. I had intended to use the mild or medium salsas for this, but went to my pantry & we were totally out! At that point I had everything else on the stove so I had to use my favorite salsa. Habanero & lime flavored. Whoo Hooo! It was so spicy my family was sweating at the table. LOL But they all went back for seconds. :) I served it with shredded cheese, sour cream & lots of saltine crackers & we will be making this again & again. I'm so happy we tried it. I think everyone will even continue to eat it with the hot salsa. Thanks for sharing your recipe, Bander! Made & enjoyed for the Spring 2009 Pick A Chef Orphanage.