A close friend recommended this quick, weeknight recipe, and I am grateful! I elected to substitute shoe peg corn for the beans as my kids do not like beans of any sort. I didn’t add sour cream to my bowl, and it still tasted amazing. I also added cubed avocado to each bowl when serving. So so tasty!
I love how easy and tasty this recipe is. I often add corn salsa to it.
This is so easy to make and now a favorite of my family. I use Sun Vista pinto beans and a can of white beans. I also added cilantro and cheese. I fry my own tortillas in small strips to add to the soup. Best Tortilla soup I have eaten this side of the border!
I make this often, so good and simple/quick prep. I use black beans and prefer Herdez brand salsa verde. For garnish toppings, always use lime wedges to squeeze in each serving. Adds brightness and flavor. Also serve with shredded monterey jack or cheddar and crushed blue corn tortilla chips, and the green onions.
I ended up adding about a cup of sour cream to the soup while cooking, then letting it thicken for about 30 minutes so that it turned into white chicken chili. I'm really happy with how easy this was to make. Served it with nachos, and it tasted great!
I've been making this soup for years. It is the simplest recipe as is and I always get huge compliments. I took it to a potluck at my son's school (kept warm in a crockpot) and got raves. Everyone wanted the recipe. When my kids were younger I didn't put in as much cumin, but now they can handle it. This is a great recipe when you have an evening meeting and don't want to make a big dinner.
This has been a fav of my family for years, from the youngest to the oldest. If it's a bit spicy for someone, we heap on the sour cream. I love to add frozen corn and just use whatever beans I have in the pantry.
we loved this soup! i made it with black beans, added some roasted corn off-the-cob, and oven roasted chicken breasts (shredded). the taste was fantastic, and it was super-easy. definetly a keeper!
I have made this recipe several times now. It is great! I have found that we do prefer it with a couple of changes. First, I use black beans instead of cannellini, and I add a little shredded cheese to each bowl at the end instead of sour cream. This is a very simple recipe that is perfect for a cold day.
My husband and I love this ridiculously simple, savory soup. It's great on a winter evening when you come home hungry. I definitely just eyeball the ingredient amounts and sometimes it's thicker, sometimes thinner. Fantastic every time!
Totally easy and very good considering only salsa verde and cumin are the only spices (I used herdez). Will make it again and might add corn. I topped mine with shredded cheese, sour cream and jalepenos for a real "tortilla soup" feel.
Tried this for the first time tonight. Yummy. I'm on Weight Watchers and without the tortilla chips it is 7 points plus points, and it is delicious. I will try some of the variations suggested in earlier comments, but the straight recipe is easy and good.
This is ridiculously simple and the payoff is pretty nice. It's becoming a go-to when I'm short on time. If I'm feeling fancy, I roast skin-on split chicken breasts in the oven at 350 for 35 minutes (with appropriate amounts of olive oil, salt and pepper of course), let them stand for a bit and then shred the meat myself.
I made this on a cool evening and "yum"! It was a huge hit. I, too, add black beans with or instead of the cannelini beans. Actually, most beans will do.
This soup is delicious and very easy to make...perfect after a long day when it's a bit chilly outside. I think it's going to become a staple at our house! I added cheese to the bottom of the bowl before serving it - quite good!
I've been fighting off a nasty seasonal cold the last few days, and was looking for a good "comfort food" recipe to cure what's ailing me. This soup fit the bill, and tasted AMAZING. To make it a little more hearty, I added a cup of cooked rice to the soup after the boiling/cooking stage. Definitely recommend it- I can't wait to have leftovers for lunch today!
I have made this soup many times over the years since it first appeared in the magazine, and t is always a favorite. I have shared it with lots of friends and they always add it to their monthly recipe rotation, too! Don't be afraid to vary amounts of these ingredients; there is not a bad combination. (Like if you have 4 cups of broth instead of 3, and won't need the other cup, throw it in!) Great the next day. Love it!
i love this soup - it's super quick to make, is good warmed up later, it's a great use of leftover chicken and i can change it depending on what ingredients i have, substituting either potatoes or barley for the beans. We have this at least once a month and never get tired of it. One warning, it can be on the salty side. Not a concern for me because i prefer salty but i know others are conscious of that.
I look forward to trying this, and also trying it with Hominy instead of the beans!
Your Southwestern Chicken Soup is our favorite, but we can no longer find it in any of the stores in our area. Can you tell me which stores carry this product? Thank you.