Hearty Mexican Chicken Soup

I found the recipe and asked my son, who loves to cook, to make this for us one night. It was delicious and he didn't do anything different except added more chicken. He used things we already had like frozen chicken breasts and salsa. We shredded our own cheese and added sour cream and it was absolutely wonderful. We will make this again and maybe try adding other spices as indicated by other reviewers.

This is a great recipe as is, but I always change things up. I used 1/2 the onion and added a small chopped zucchini to the saute. A small can of diced green chiles, an increase to 2 tsps cumin, and addition of 1 tsp of my favorite local hot chili powder gave it a spicy, but not too hot, kick. I used a bit more broth (3 cans), and substituted black beans for white, but it will be great with any beans on hand - white, black, pinto, or kidney. We love them all. I'm not big on green onions, so omitted them. Everyone loved this soup, so I will definitely prepare it again.

Excellent!! Tastes great. I used a half of a large onion and it was plenty. I used 1 can of corn in place of the frozen corn. I doubled the amount of green onions and put in a little extra cilantro. This is a great recipe. 1 cup (serving) is filling. Will definately be making this again.

Everyone had a second bowl. While cooking I thought it might be a bit spicy but it was perfect, easy and great to warm up with. We used the sour cream and it makes it really great.

YUM~YUM~~ I had to do one thing different- instead of rotisserie chicken, I cooked chicken breast in some of the broth.