It was pretty good...not quite sure what the HUGE deal was about. Did anyone else have trouble with the Parmesan melting on the top? I used fresh shredded, but maybe it had been on the shelf to long...didn't melt like i hoped. People did eat it up though...just not my thing...maybe I would have liked it more with more jalapenos...

Reviewed On: Nov. 3, 2009

This recipe is to die for! Just a few things that made it great for me! 1. Use fresh salsa...not like a bottled kind on a shelf...get one in a refridgerated section 2. Use cumin and chili powder to taste...you might want some more. 3. I added a dash of Cayenne pepper 4. I used tortilla chips (LOTS!) and CHEDDAR cheese on top, which I think is the best cheese for this soup! 5. Shred the chicken, like everyone else says. AND ENJOY!

Reviewed On: Feb. 22, 2009

I don't know what everyone is talking about. USE COTTAGE CHEESE! It does not get runny or any of that other stuff, it is delicious and much lighter than Ricotta which I never liked THAT much anyways. This recipe is delicious! I have made it with both ground beef and ground Turkey for a healthier option and both were great. The Turkey really doesn't taste that different in it (for all you beef lovers) and I would recommend it! I will make it again and again and again!

Reviewed On: Feb. 22, 2009