A very hearty soup! I read a lot of the reviews and made some of the suggested changes. I don't like peppers (or they don't like me) so I omitted them but added about 1/2 cup or so of chopped green onions. I sautéed the onions, garlic, about half the celery (I like my veggies on the firmer side but knew that sautéing them would add great flavor) and green onions, cooking until tender. I only had a 48 oz can of chicken broth on hand so I added to it 2 cups of water and two bouillon cubes. I didn't measure any of the other vegetable ingredients but if anything they were all more than what was called for. I added the chicken (Costco’s rotisserie chicken) in the second step. I also used about 3/4 cup of peanut butter. The soup tastes great! It's great the next day too. The only changes I will make next time is reduce the cooking time and add the chicken just before adding the peanut butter as the veggies were a little softer than I like and while the chicken wasn't tough it was a little over cooked. My picky Hubby loved it and so did my coworkers. Although it takes a lot of time chopping everything, it is well worth it. I will make more next time so I can freeze it.

Reviewed On: Feb. 26, 2009

I've been making this tuna salad for years now. It's the only recipe I use. As some of the reviewers mentioned, sometimes the mayo/sour cream mixture is too much. I find alot depends on how much you drain the tuna. If the tuna is wet, you need less mayo, etc. I always keep capers and olives on hand just for this tuna salad!

Reviewed On: Oct. 31, 2008

This is great. I use the frozen shrimp to save time. Don't be afraid to try the peppers. If you saute them long enough they don't seem to be that hot. My husband does not like spices and he loves this. Great reviews from everyone I've ever made this for.

Reviewed On: Oct. 14, 2005