I made this soup and I love it. But feel it is missing something....any suggestions?

Every style of Chicken soup needs lots of Celery, and the just abit more.

Never to much Celery.

Enjoy

More salt and maybe some celery sauteed with the onions. Bay Leaves are also in most soups.

I would prob substitute a can of collard greens for the spinach since it can stay warm for longer without turning brown. I would also add at least a half stick of butter in there.

Try crunching some tortilla chips into it?

There doesn't seem to be much seasoning. I'd have thrown some minced garlic in with the onions, added a teaspoon or 2 of fresh thyme and maybe a quarter cup of fresh cilantro as well. I'd also have salted and peppered to taste.

If you doubled the chicken, you'd need to double up the seasoning too.

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garlic (saute' with the onion)

Then, since it's a Mexican theme, I would add green chili salsa (I get mine from Trader Joe's which is West Coast. This salsa doesn't add heat.) If you can't find that, try adding a can or two of diced green chilis. (Mild unless you really want heat.)

Added garnnishes could be fresh diced tomatoes (homegrown obviously best), green onions, and / or sour cream.

Otherwise sounds great.

add a Tbsp of mild green chiles to the soup, you know, from the little bitty can you find w/ the Mexican foods.

And I'd garnish each bowl w/ a spoonful of salsa (Pace) and some shredded cheese.

Add a can of Rotel tomatoes with green chilies.

Serve with a dollop of sour cream and shredded cheese.

Season with garlic pepper blend. With chili powder and cumin I am wondering if you need a couple of dashes of hot sauce.

this isn't a soup recipe as there isn't enough liquid in it. maybe it doesn't taste right as you should be eating it as a sauce over pasta?? saying that, it doesn't look right as a pasta sauce either, at least not with the cumin/chilli - where has that come from as it just doesn't work with creamy based stuff? (which it will be with the condensed chicken soup and the milk)

You have no salt in it and no pepper. Add salt either on its own or from a stock/ stock cube.

Using a fattier chicken cut such as thigh/ leg would also make it more succulent.