Very easy and very good. I love the tart lemon with the creamy filling. Even good without the whipped topping!

Reviewed On: Dec. 4, 2003

I scaled this recipe to suit the amount of tomatoes I had to use. I also used fresh herbs from my garden and adjusted the amounts accordingly. I added mushrooms, a little balsamic vinegar and a dash of red pepper flakes. After simmering, the sauce was awesome. I froze most, but saved some to reheat for supper. It was great. I hope the the thawed results are just as good.

Reviewed On: Sep. 5, 2003

This was like watery chili. Although the flavors were good, they weren't especially 'taco-y'. I didn't mind the soup, but probably won't make it again. I make good chili, and the Six Can Chicken Tortilla Soup recipe from this site has more of the Tex-Mex flavor I was looking for.

Reviewed On: Aug. 19, 2003