Fresh chicken and corn chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream.
Delicious very tasty. I added chopped carrots and zucchini. My husband had it with the corn chips cheese and sour cream, I just had it with thd sour cream. Will make this again. - 02 Jul 2016
The sour cream at the end makes it so nice a thick. I put the chips over the top so they don't get soft too quickly and chose not to use cheese. - 15 Apr 2015
I thought this recipe was a good starting point, but found it a little vague. Here is what I did - I boiled the chicken in a little water with a garlic clove and salt until done. I let the chicken cool until I could handle it and I shredded the chicken by hand (PERFECT in this soup). In the soup pot, I sauted the onion until tender, added the chicken and spices and then added the rest. A REALLY good salsa to use that won't make it too tomato-y is a small can of "Embassa" salsa. This can be found in the international isle of your grocery store. It has a more fresh tomato taste than your normal jar of salsa and it's probably a quarter of the price - $1! I boiled the soup for about 15 minutes and I think the thing that really finished this soup and made it more of a meal - I cooked some minute rice on the side and let people add as much or as little to their soup as they liked. I also added about a 1/2 can of drained and rinsed black beans. This gave the soup a little more substance. Also - I used a LOT more chicken broth than the recipe suggested - a 48oz can of low sodium chicken broth, as well as 3/4 of a box (the resealable). I don't know if the broth would have been enough if I had followed the recipe. - 12 Mar 2006 (Review from Allrecipes USA and Canada)