This soup was very good. I made a few changes though. When I make this soup I roast a whole chicken the night before and use the leftovers in this soup. I just add the chicken the last 10 minutes of cooking. I also add: 1 tsp of cumin 2 Tbl of chili powder instead of 2 tsp 2 14.5 oz cans of fire roasted diced tomatoes 1 14.5 oz can of spicy re-fried beans 3.5 cups of chicken broth/stock (I don't add the water)

Reviewed On: Dec. 2, 2009

This was a pretty good recipe, I used herbs de' provance instead of the sage as I didn't have any. I also used a beef broth instead of the bullion as I find it too salty. I made a reux first with some flour and butter before adding the beef broth to thicken the sauce. The pork chops were very flavorfull and juicy.

Reviewed On: Nov. 17, 2009

I made this for dinner last night for my family and my in-laws. It was a big hit and even my daughter liked it and she is a picky eater. I marinated the pork and veggies over night and then cooked everything in the over for an hour. I look forward to redoing this recipe and cooking it on the grill when the weather gets nicer.

Reviewed On: Nov. 12, 2009