This is just OK. Is quick and easy, and not bad, just not very interesting. I won't make again.
I made this 3/29/15 more kiddie friendly, omitted the cheese and lime. Used spices instead of minced garlic with yellow,red and green bell peppers ans Mrs Dash chili seasonings for the kick...boiled a whole chicken and added it all to my crock pot. very yummy wish i could add a picture.
Very easy and quite tasty. I used Gardein meatless chicken strips and made it vegetarian and used less crushed red pepper. Otherwise, I didn't change a thing. Good recipe to use up some of those tomatoes from the garden! Pair it with some cornbread and a salad and dinner is served.
This was very good, quick and easy.
Easy, quick recipe (especially once all the chopping and shredding is done). Came together in a flash, and was a hit all around. Subbed in a shredded Mexican cheese blend for the queso, and it worked fine. If you want to tone down the spice but keep the flavor, try roasting your jalepeno under the broiler - turns out great. We really enjoyed this, especially with the cilantro. I would definitely make this again.
As I've gotten older, I'm sensitive to spice so I knocked the crushed red pepper down to 1 tsp. but it was still almost too spicy for me to eat. Other than that though it was super easy, pretty quick, a great use for leftover chicken, black beans, and corn (which had been previously grilled on the cob), filling, and really good.
Good, quick, easy. I was worried it would be too spicy for my teenager, but she said it had a kick but was just right for her. We used feta instead of queso fresco because that is what we had on hand.
I made this receipe exactly as it is prescribed and it is excellent - wouldn't change a thing! Going in my permanent rotation. If you have children that are spice sensitive, I would eliminate the jalapeno or use less of the red pepper flakes.
I left out the beans and this soup is still very filling and spicy yummy! I cooked my own chicken in the pot, took them out, then started cooking the veggies and deglazed the pot with some chicken stock. Shredded the chicken, then added it back in. Very easy and yummy, something different for soup night.
This is a fairly quick and easy recipe. The flavor is delicious! I will definitely make this again!!
This was amazing! We didn't have black beans, so I substituted garbanzo beans. Also didn't have tomatoes, so I used a little chunky pasta sauce. Instead of rotisserie chicken we just stewed and shredded some chicken breast. I used a lot more lime than called for and actually squeezed some into the soup while it was cooking--I like my food zesty! We also used pickled jalapenos in addition to fresh. My partner said it was his favorite soup and that we need to have this at least once a week...I agree!
This recipe clears my sinus in a good way! I wish they would warn you about working with jalapeño however as my hand is still burning long after the soup is gone. Are you supposed to wear gloves?! This recipe is a keeper and I will recommend it to everyone. It took me about an hour to make but the fresh ingredients were worth it. I also love a one dish meal and it is very filling! I served it with avocado.
My kids wanted homemade soup for dinner since it was a cold fall night. I made this with leftover chicken, we had blackbeans left over from taco night, (I just rinsed them so the soup wouldn't be muddy looking) I used chipolte peppers instead of the fresh jalepeno. The soup was a hit!. Done in 20 minutes and ready to eat. My kids loved it!
Delicious! Since we are trying to eat mostly vegan, I skipped the chicken and cheese, doubled the beans, used fresh corn, and 1/2 tsp crushed red pepper ( and very glad I only used that much!) Served with cornbread and apple kale salad.
a staple at our house!
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.
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!
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.