Yummy! My "doesn't like spicy" son even ate it. I used a can of Rotel for the green chiles and used chicken broth. We barbeque our turkey with mesquite charcoal, so it has a nice smokey flavor to add to this soup. Will definitely be making this soup whenever I have leftover turkey. The cumin adds a necessary taste to this soup - don't skip it. I used ground chipotle instead of cayenne because that is what I keep on hand. As others have suggested, I chose to saute the onion and garlic before adding broth and tomatoes, even though I'm sure I would like the soup without doing that. I put the avocado into the bowls "raw" and poured the soup over - because one of us doesn't like avocado, and the other two love it. This is a definite keeper and already in my recipe box.

Reviewed On: Nov. 28, 2009

The only thing missing is more vegetables - I increased onion to 1/2 cup, mushrooms (1/2 cup sliced and saute'd with the onion and celery) and added carrots (1/2 cup shredded, stirred in just before step 4 - I dislike mushy carrots). The dumplings were perfect! I have used chopped up leftover rotisserie chicken instead of starting from raw chicken, only sauteing the vegetables and adding the chicken later - and only simmered long enough to mix up the dumpling batter. That saves lots of time and still is tasty.

Reviewed On: Nov. 20, 2009

This is the best quiche I have ever had, and the first one I have ever made from scratch. I subbed Canadian Bacon for the ham and smoked Gouda for the Monterey Jack; I did not have any mushrooms this round, but I will be sure to get those in the next time. Even after waiting 45 minutes after they were cooked (it was postponed for trick or treating because of the amount of time prepping the ingredients) and staying in a (200 degree) warm oven, it was still a huge hit with my husband and 9-year-old. The three of us ate one whole quiche, and will eat the other for dinner tonight. Great recipe! It realistically can take an hour to prep and get into the oven, if you are not using pre-prepped ingredients. Cooking/cooling/chopping the bacon and chopping the "ham" and defrosting/drying the spinach and grating the cheeses, and cutting the onion and not even mushrooms took me over an hour. Be sure to use deep-dish pie pans, as Clark added in his review. I am noting the prep time as 60 minutes and the "ready in" time to be 2 hours.

Reviewed On: Nov. 1, 2009