Reviewed: Aug. 10, 2009

Really easy and delicious!.. I added a dash of cumin and squirt of fresh lime. I used leftover carne asada beef and cut the salsa down to 1/3 cup of home made salsa which was plenty for us. I only had regular corn and a can of Hormel Chili for the chili beans. I also sliced some avacado to put in as well and made the avacado cream which didn't make a huge difference imo you can just add the avacado and sour cream seperatley. Hubby loved it!.. :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Apr. 17, 2009

My family loves this soup! I use it to use up leftover turkey or chicken and it's wonderful. I haven't made the avacado cream, but serve it over or with (depending on the style of the individual) tortilla chips and topped with sour cream! Sooo yummy!

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Raingirl

Cooking Level: Intermediate

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Reviewed: Apr. 1, 2009

This is great! I used chicken instead of turkey, and plain sour cream instead of the avocado mixture. It was a very hearty and filling soup. No salt needed- I seasoned with pepper, cumin, and some lime juice.

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Lauren

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 1, 2009

Very delicious and very easy...the best of both worlds!

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Melody

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Reviewed: Jan. 17, 2009

great soup. I have made this twice. The second time I didn't mix the avo and sour cream. I just plopped them on top seperately and it was great taste and texture wise.

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metzstar

Cooking Level: Expert

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Reviewed: Jan. 13, 2009

I originally had this recipe at a neighbors house and thought it was WONDERFUL!! But I have since gone on a diet. i wanted this soup badly but the carbs and sugars were too much for my plan. I made this soup by first sautaying 1/2 cup of chopped green onions, and then 1 cup of chopped celery for texture. I Omitted the corn and used rotel instead of Salsa. Also added cumin. Everything else remained the same, (except no chips)but taking out the corn takes away alot of starchy carbohydrates. I must admit that it was not as EXCELLENT as the "real" recipe, but a great substitute for a low carb type diet.

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jenchristians123

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Reviewed: Jan. 10, 2009

A good quickie for busy nights! I substited cubed roast beef (as that was the left-over meat I had on hand) and used frozen corn instead of canned. It had great flavor! Serve with the usual Mexican toppings (guac, sour cream, tortilla chips, etc.) The boys loved it!

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LuvTuscany

Cooking Level: Intermediate

Living In: Bothell, Washington, USA

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Reviewed: Dec. 18, 2008

this was okay. i made it with my leftover "charlies slow cooker mexican meat" (i leave out the bottle of hot sauce from that recipe cause i have little ones but it still comes out FABULOUS). it was awesome the first night but by the next day it was totally flat of all flavor. not sure what i did wrong. if it was my meat then the recipe wouldve been flavorless right when i made it so im not sure why it rocked when it was fresh but tanked the next day.

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mybluskeyes

Cooking Level: Intermediate

Home Town: Vacaville, California, USA

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Reviewed: Dec. 9, 2008

Because this recipe is so quick and easy I wasn't expecting much. I was surprised!!! This is very good. My family and I loved it. Will make again and again.

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jsjrrocks

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Reviewed: Dec. 2, 2008

Absolutelt delicious! I used S & W Santa Fe beans and Pace Tequila and Lime salsa, plus cumin.

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nanceebee

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Reviewed: Dec. 1, 2008

This was fabulous! Boiled the leftover dark meat in 32oz water with 4 chicken bouillon cubes. Added reg. corn, fresh salsa and can of green chilies for more kick.

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Penny

Cooking Level: Intermediate

Home Town: Staunton, Virginia, USA

Living In: Greenwood, Indiana, USA

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Reviewed: Nov. 29, 2008

I just made this tonight with our leftover turkey from Thanksgiving. Very very good. I made one substitution. I used black beans rather than chili beans. My husband is not a big fan of TexMex food but he also liked it. Thanks for the easy recipe

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Nokomo

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2008

I didn't care too much for this. My husband said it was ok.

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MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

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Reviewed: Nov. 22, 2008

Very good and quite easy to make. I doubled the recipe to have left-overs and I'm glad I did.

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Nov. 20, 2008

Super easy and very good on a cold, snowy night. Used rotisserie chicken, and creamed corn since that's what I had. Served with corn bread. Definitely will make again--one of our favorites.

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Alicia S

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Reviewed: Nov. 20, 2008

This recipe is tasty. I will make it again. We used the blue corn tortillas with it. This was about a $10 meal + about $3.50 more for the blue corn tortillas. I used 1 lb of ground turkey.

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crlblue

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Reviewed: Nov. 20, 2008

This soup is WONDERFUL!!! I used ground turkey and it tastes fantastic. I hand-made the guacamole too. It's super easy and quick to make. This is already one of my new favorites!

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