Reviewer:

SeeMelCook

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Great Falls, Montana, USA

Reviewed: Jun. 5, 2011

i use this as pasta sauce as well

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2 users found this review helpful

Reviewer:

anugadwal

Reviewed: Dec. 3, 2010

Very good soup. I used three cans of kidney beans, 2 cups of corn and I used rotel tomatoes in place of the diced tomatoes and three in a seeded, chopped jalapeno. I like the calorie content as well

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7 users found this review helpful

Reviewer:

maggie

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Nov. 7, 2010

I actually made this exactly as written with 2 substitutions- I used 1 can beef broth and 1 can of chicken broth instead of the water and I used 1 1/2 pounds very lean ground beef (93%) Delicious!!!

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4 users found this review helpful

Reviewer:

susan

Reviewed: Oct. 19, 2010

This is a great option for traditional ground beef or steak chili receipes. Very easy and since we are a family of three I cut the serving size in half. Still had a full second meal out of it from the freezer a month later. Great flavor and consistency. I did not use kidney beans...instead used one can chili beans, one can black beans and one can pinto beans and all other ingredients for 9 servings. YUMMY

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4 users found this review helpful

Reviewer:

Jet

Reviewed: Oct. 18, 2010

This was so good! I actually used "El Pato" Jalapeno flavored tomato sauce from the Hispanic section of the grocery store instead of diced tomatoes. I also used a bit more cumin in it. It was so delicious. Thanks!

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2 users found this review helpful

Reviewer:

Lilith88

Reviewed: Oct. 9, 2010

I used a combination of red, orange and yellow organic peppers and I threw in a bunch of fresh minced garlic and three coarsely chopped zucchini in with the chopped veggies/chicken. Instead of kidney beans, I used organic black beans because that's what I had on hand. I used organic chicken broth instead of water to add a little more flavor and after tasting it, I added in onion powder, ground coriander, oregano, paprika, and a little Splenda brown sugar blend and threw in a bit more cumin and chili powder. This soup is very tasty. I highly recommend using all organic ingredients if you can and really adding the extra spices.

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31 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 6, 2010

Excellent!! I added a habenero and a jalapeno and doubled the chili powder and cumin.

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3 users found this review helpful

Reviewer:

jhawk1901

Reviewed: Jan. 17, 2010

We love this recipe, but make it with a lot of changes. I cook my chicken on the foreman grill, then shred it and season it for tacos. I then make the soup like the recipe states, except I use chili beans rather than kidney beans. I add seasonings (cumin, chili powerd, cayenne, etc) until it has as much spice as we like. We top ours with onions, diced dill pickles, shredded cheese and sour cream. YUMMY!!

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2 users found this review helpful