This was an excellant soup. I cut the vegetable into bite size pieces instead of the longer strips. I left the chicken a little larger so that it didn't fall apart. I added a few drops of hot taco sauce, a can of corn, cumin and paprika. Served with tortilla chips, and topped with shredded cheddar and a dollop of sour cream. Yummy. May serve with cheese quasidillas next time. A definite keeper!

Reviewed On: Nov. 11, 2009