By TexasToast R on February 16, 2010
"This recipe originally came from Cooking Light. I changed it up a little by using black beans. It is so deliciously spicy and quick and easy to make. Also good served over hot brown rice and sprinkled with cheese. Enjoy!"
Serving Size: 1 (394 g)
Servings Per Recipe: 4
"Very nice flavor and very easy to put together. I had chicken in the freezer already chopped so this took no time at all.
A few changes I did make. I thought it needed a back ground flavor. See when I review a recipe I cut the recipe in half and make 2 batches. One as is and then I make my changes. Since this only make 5 cups, I had already planned on making 1 batch as written and then making a second batch for me.
For a back ground flavor, I added some onion and garlic and sauteed that first. Cumin, I did add more, but that is just a personal preference, it was good as is; I just really like the flavor. I felt there was too much chicken for the bean ratio, so I used more beans, but the same amount as stated. I also added some corn to my batch because I had some left and why not use it up. And I also used a squeeze of lime right at the end.
But, it is a very good soup, I just thought the flavor was just a bit flat for me; but the combination of flavors was very nice."