Made this for the Oaxaca (Mexico) women's Christmas brunch and turned out great in spite of some obligatory adjustments: I used pure cane sugar vs. brown sugar and substituted chopped fiber bars (nut flavored) for the nuts called for. I'm still being asked for the recipe.

Reviewed On: Dec. 12, 2008

My four men (hubby and three teenage sons) love this recipe. Easy shouldn't taste this good....but it does. I'm ditching the fat loaded casserole stuff for this heart healthy recipe.

Reviewed On: Mar. 23, 2007

We live in Mexico and this is AS CLOSE TO AUTHENTIC as possible. I love "cheater" recipes like this. Open a few cans, dump it in, and wa-la! In Mexico we buy the right variety of peppers, cook them down, throw them in the blender, etc to make meals like this. This saves all that hassle for a genuine taste. My entire family says it's as good as the tortilla soups served here in local restaurants. That's the highest compliment a recipe can be given! Don't bother cooking the chicken ahead of time. Throw it in with the rest in the beginning and shred it 2-3 hours later. Hint: serve with lime juice, a tsp of sour cream, chopped avocados, or pork rind along with the cheese to really eat it like a Mexican. BTW, I bought bagged tortilla chips and worked fine.

Reviewed On: Jan. 31, 2007