This was really good! I had about 3 1/2 cups of cooked, frozen chicken, which I threw into the crockpot frozen. I added a total of 6 cups of broth and used Ro-tel diced tomatoes for some kick, but followed the rest of the ingredients the same. Cooked on low for 8 hours. Topped w/a Mexi-blend of cheese prior to serving and crushed tortilla chips. Tasted great before the cheese and tortillas as well. Great recipe....easy and versitile. Thanks, Marcie!
This soup was delicious! I made it just like the recipe, except that I used two cans of beans. The day before I made the soup I cooked a whole chicken in my crockpot. This gave me my chicken and almost enough broth; I only had to add one can of broth to make four cups.
Substituted 2 drumsticks for the cooked chicken and made it on the stove top instead. Light and tasty. Great with toasted Italian bread.
Prepared exactly as written, except it started boiling in the crock after 7 hours on low (I blame my "new" crockpot). DH really enjoyed this and had two bowls the first night for a "snack". Thanks for a great autumn recipe Parsley!
This was an excellent and healthy soup! One change I did make (to my second batch) was to add the chicken in the last 30 minutes of the cook time. Otherwise the chicken is much too stringy and tough. I also prefer more cumin, which gives it a nice, husky flavor.