Tex-Mex Chicken Soup

Because of all the "spicy" remarks I decreased the crushed red pepper to 1 tsp. and I also used mexi-blend shredded cheese (what I had on hand). Other than those to minor alterations, followed the recipe and it was tasty and filling. Served with corn muffins.

VERY spicy.

a staple at our house!

I thoroughly enjoyed this meal! It was a bit prep heavy so if you don't mind paying a bit extra and want to save on time buy some of the ingredients already chopped. It was spicy but I added a little dollop of sour cream and it did the trick. Also, I had a very large jalapeno so I didn't add the whole thing. It was an easy recipe and lasted for days. A trick regarding the rot. chicken - pull the meat off the bones as soon as you get it home and it is still warm. It is so much easier to get all the meat (and less fat) then after it has been in the fridge. Plus it will cut down on the prep time when you go to actually make the soup. Also, queso fresco is kind of expensive so to keep the recipe costs down I used monteray jack cheese instead. Probably not as good but was a decent substitute. This is going into my regular rotation.

This is a very easy soup to make. I added a couple extra peppers because I was de-seeding them. We like it spicy and oh boy it was! I didn't have the cheese, so I used a dollop of non-fat greek yogurt. Will definitely make again.

Great soup. It IS extremely spicy even for me, and I love spicy. Seeded the jalapenos, but maybe they grow bigger here. Might cut back on the crushed red pepper next time. There will definitely be a next time. Lots of chopping, but that's fun too!