Reviewed: May 13, 2012

LOVE IT

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Reviewer:

leonor Flores

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Reviewed: Apr. 30, 2012

i cannot stress enough how amazing this was! i made as follows, but used about 75% vegetable broth, and 25% water. i couldn't find chayotes, so subbed zucchini as recommended. i will definitely make again... once i get through all these leftovers :)

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Reviewer:

mrayj

Cooking Level: Beginning

Home Town: Abilene, Texas, USA

Living In: Chicago, Illinois, USA

Reviewed: Apr. 23, 2012

Love this recipe! Very healthy!

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Reviewer:

leah

Reviewed: Mar. 31, 2012

Too much work for a rather normal flavor. Plus, nobody liked the work involved with the corn.

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Reviewer:

Rachel

Cooking Level: Intermediate

Living In: Bend, Oregon, USA

Reviewed: Mar. 16, 2012

Best soup ever!

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Reviewer:

Marilee

Reviewed: Feb. 27, 2012

This is a great recipe! My husband loves this and eats it with a little lime squeezed on top. I followed it to a "t". Just amazing!!

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Reviewer:

Cathleen F.

Cooking Level: Intermediate

Reviewed: Feb. 22, 2012

YUM! I used frozen ear corn- fresh in February was just too much money. The chayote was great in it! I did add a bit of cumin to the meat while I was frying it- but that is my family's tastes.

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Reviewer:

Cairie

Home Town: Elkhorn, Wisconsin, USA

Reviewed: Feb. 1, 2012

This is a comforting, down home beef stew. There's no spice or seasoning other than the beef and vegetable flavor. Some would call it bland, but I call it comforting. Not all Mexican dishes are loaded with spice.

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Reviewer:

DIZ♥

Cooking Level: Expert

Reviewed: Jan. 30, 2012

This soup is fantastic as is and is well-deserved of 5 stars. I kicked it up a notch by adding half a teaspoon each of chipotle powder and cumin. I had also made a roast the day before which I diced and used as the meat. This will likely become a staple soup. Thanks!

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