It's hard not to love a recipe that's so easy and gives you a great end product! We love spicy dishes but didn't find this as spicy as I thought it would be, based on some reviews. It was actually pretty mild, though maybe it's because we used the mild pepperoncinis. About an hour before dinner I shredded it all so it could "marinade" in the juices, it really helps get that flavor throughout all the meat & makes it less dry. After tasting it I wanted to give it a little more something so I threw in quite a few big splashes of worcestershire sauce. It complimented it well & I actually preferred it this way. It gave it more dimension. We made sandwiches, buttering hoagie rolls & grilling them on the stove top. Then heaped the meat & peppers on (added some extra juice from the pot too), topped w/some pepper jack & put them under the broiler for a minute. Perfection!

Reviewed On: Nov. 26, 2009

I modified this a bit since I like a bit of creaminess to my soups. From another review, I only used 1 can of chicken broth (reduced sodium) & I added 2 cans of cream of chicken soup. I also added cumin, paprika, chili powder & garlic powder. I simmer it all on low for about an hour to really blend it all together. Made this way it was awesome! Best torilla soup (and the easiest) I've ever had. Everyone loves it. Thanks for the keeper!

Reviewed On: Oct. 11, 2009

Awesome! This is a great guacamole. The only thing I did differently was add a bit more garlic to suit our tastes. We will be making this again-many times over! Note: To mash the avocado I used a meat tenderizer. It made it just a bit chunky which was perfect for us-worked like a charm! THANKS!

Reviewed On: Apr. 3, 2009