Posted: 9/24/2011 3:17:34 PM
I found this recipe in a slow-cooker recipe book. Our local grocery store did not have "green taco sauce" so we used Old El Paso green enchilada sauce. I made it one night and between me and my husband (three bowls each) we finished it before bedtime. We had both been sick and this was an AMAZING switch from tradional chicken noodle soup (which gets real boring after being sick for a week). The liquid was perfect for our sore throats. I actually made it the very next night and again we finished the whole pot. With flu season coming I have shared this with all my friends and family!!!
Posted: 12/31/2010 2:09:57 PM
I made this for an office "crockpot lunch" where there were 4 other dishes made. One of my co-workers came up afterwards and said "Your chili was slammin'!" I added black beans and, since I could not find northern beans. HOwever, since it did not thicken up like I thought it would, I will also add the cream of chicken soup the next time I make it, which could be tomorrow for New Year's. This is a really good soup, just needs to be thicker.
Posted: 11/22/2010 7:55:05 AM
After reading the reviews posted here, when I made this chili I added a can of cream of chicken soup and a second can of beans and the texture was very creamy and fabulous. Delicious soup!
Nancy R in Alabama said:
Posted: 1/30/2010 6:42:18 PM
taste is good but too thin to be called chili...will add another cup of great northern beans next time.
Posted: 12/31/2009 3:50:05 PM
I tried this recipe a few nights ago and really liked the flavor and texture of the dish. I used medium Taco sauce, but in retrospect, next time I'll used mild. It was a little too hot for my taste. My son and his girlfriend raved about the dish and have asked for it again. My only complaint about it is that the sauce was clear and thin, I would prefer a creamier and thicker sauce. Overall I would rate this dish a 4 as is and a 5 with an "improved" sauce.