Made this for friends, doubling it, who love mexican food. I don't, so I didn't eat it. The couple, and their teenage son , LOVED it. Their teenage daughter and mine, didn't. The lady, RAVED about it, and wants the recipe for herself. I used a 48 oz. can of boned chicken with broth, since I doubled it, and put it in the food processor, after draining. Bought the chicken at GFS Marketplace. Can't wait to make for my Hubby.

Reviewed On: Oct. 19, 2009

Perhaps it would do, if you left out the dill. You also DO have to put it in a blender, or it does this weird thing where the cheese clumps on your ladle, and just keeps getting bigger. Then, since you did put in blender, it's JUST liquid, no chunks of potatoes like we like. The dill was SO bad in this, I made a second batch, without it, then combined the two, and it was still ruined!

Reviewed On: Oct. 18, 2009

I made this, and with a few changes, it was a HUGE success. I tripled it, as others had said, glad I did. I used chicken broth instead of water, used 2 pounds cooked crumbled bacon, and added 1/2 tsp. chopped garlic in olive oil, and added 2 chicken bouillon cubes. It was a hit with some friends as well, and they gave some to their family, and they think it's to die for!

Reviewed On: Oct. 4, 2009