Reviewed: Dec. 12, 2011

I used an avocado instead of the guacamole. This is so easy to make and so yummy. It could be used with any meat.

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Reviewer:

Wendy

Reviewed: Dec. 1, 2011

Very easy to make, little heavy on the cilantro

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Reviewer:

Crystal

Reviewed: Nov. 2, 2011

Great. Next day even better.

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Reviewer:

ERELAND

Cooking Level: Expert

Home Town: Denton, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Mar. 8, 2011

Easy, fast and good!

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Reviewer:

all4thechallenges

Reviewed: Feb. 11, 2011

I changed this around a lot according to what I had on hand and personal tastes. Used cooked rice instead of beans. Added chopped sauteed onion and pepper, cumin, chilli powder and a touch of thyme. Served with slices of avacado and a dollop of sour cream. Excellent soup!

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Reviewer:

DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Jan. 25, 2011

This was ok for a quick soup. We added a pack of taco seasoning and used shredded chicken. Advocado is the key here.

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Reviewer:

MN Girl

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Bloomington, Minnesota, USA

Reviewed: Dec. 5, 2010

Really was quick! I didn't use the cilantro ... quadrupled the recipe...everyone in the family loved it...they argued over who would get the leftovers!! And I'm sure it would be even better if left to simmer longer! But in 20 minutes it was great!

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Reviewer:

txteachers

Reviewed: Nov. 30, 2010

This is an easy, quick, and tasty meal. Most of my family enjoyed it. Even my picky eaters ate most of theirs (after picking out the tomato chunks). I did use black beans instead of chili beans. Also, due to taste preferences I did not mix the avacado and sour cream, but provided both on the table. The tortilla chips tasted great mixed into the soup, and several family members also added cheese. I offered lime juice as well. This recipe would do well with other kinds of cooked meat and I will make it again.

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Reviewer:

Care.it

Cooking Level: Intermediate

Home Town: Burbank, California, USA

Living In: Elk Grove, California, USA

Reviewed: Nov. 27, 2010

First of all I love this website!! I am a much better cook because of it! Anyways....my husband just announced this is the best soup that I have ever made.......whoooohoooo! Best way to use your leftover turkey! I even went out and bought some fresh turkey breast marked down to make tomorrow and freeze the meat to use all winter. This will be one we will make over and over again.....thank you!

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Reviewer:

lwilliams340

Reviewed: Oct. 22, 2010

I was surprised how good this was, considering that much of it is "from a can." I used two smallish turkey thighs (400 in the oven for 40 minutes), removing the skin for a healthier spin. I seasoned them with Emeril's Essence and garlic salt. With that seasoning on the turkey, I didn't need to add any salt to the soup. I had two bowls and my son ate the rest in one sitting. I used hot salsa and hot chili beans, which "kicked it up a notch." Whew. Good stuff!

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