I'm loving this recipe. I agree with the others that the sauce needs to be doubled. More sauce is needed. I did add the heavy cream - and used dry marsala wine. I did add 1/4 tsp Emeril's Essence in place of the 1/4 oregeno that I would have added to double the recipe. I doubled everthing but the number of chicken breasts and it worked perfectly.I have picky eaters and neither of the two added any spice to theirs. They liked the dish, but didn't want it to be a weekly rotation. Hope that helps.

Reviewed On: Nov. 28, 2007

This is a great recipe! I used whole grain dijon mustard, marinated it for just 1 hour and it was flavorful and spicy! The blue cheese dressing really added a nice touch. I appreciate the advice on how to cut the meat, as I had never made skirt steak before.

Reviewed On: Oct. 11, 2006

After reading all of the reviews, I was excited about this recipe. Unfortunately, I messed it up all on my own. I followed all of the original directions to the tee (aside from taking a que from reviewers and using corn tortilla chips rather than making my own)... then sampled the soup about 4 hours into cooking. It tasted like it might need a little more salt - so I added about 1 tablespoon more. BIG MISTAKE. Don't do that. If you add sharp cheddar cheese and store bought chips, that is all the salt you need. Otherwise, it was good. I also added sour cream, which I will leave out next time. It dulls the spices - which is what makes this recipe good. I probably won't make this again real soon, but it will be a good soup to make again on a cold weekend night.

Reviewed On: Sep. 14, 2006