We made a vegetarian version of this and really liked it. Used vegetarian Chorizo style sausage which contributed to the "kick." Otherwise, made the recipe pretty much as given. I'd start with just 6 cups of stock and add as you want for desired thickness. The sour cream on top was wonderful lending to a smoot, creamy, cool finish to the spicy dish. My husband and son both gave it a "thumbs up"...it was filling and satisfying.

Reviewed On: Sep. 1, 2009