This was such a good but easy recipe. Our whole family, even our picky 2-year-old, loved it! I did make a couple of changes - based on what I had in the kitchen at the time. I used 3 cups of low-sodium broth instead of boullion cubes, 1 cup of half and half & 1 cup of milk instead of evaporated milk, and I used a potato masher rather than a blender to mash the potatos, in order to leave some texture. This soup cooked perfectly and tasted great after a busy day at work - paired with a nice salad and crusty break, it was a lovely, easy meal.

Reviewed On: Sep. 25, 2009

Our family loved this recipe - but I did make a few changes to it, to use what we had in the fridge and pantry to avoid an extra trip to the store! I used red/yellow bell peppers rather than poblanos and jalepenos, omitted the mushrooms (no one at our house likes them), used sharp cheddar rather than mozzerella, and used 3-4 ounces of sour cream instead of 2 ounces (light, rather than regular). I was surprised and delighted with the ease of putting this together, and the fact that my "modified Alfredo" sauce came out absolutely perfect, as I often have trouble with those. I would recommend using perhaps 18-24 corn tortillas, as mine seemed to disappear in the recipe, but it was delicious nonetheless. I also loved the fact that it was a time saver to make this casserole-style.

Reviewed On: Sep. 2, 2009

Really great recipe - nice for those cold winter nights when you're tired of soup. My whole family, including my in-laws, loved it! I did make some additions/changes - I added one can of seasoned black beans, and 1-2 jars of Pace Medium salsa - and I used sharp cheddar cheese - I'm also thinking about adding some quick rice in order to add to the texture -

Reviewed On: Mar. 12, 2009