Reviewed: Apr. 13, 2009

I love this recipe I have made it several times, the only base recipe change I made was to use mexican oregano. But depending on what I want I add extra things such as serrano chiles to make it spicy, chicken for a whole meal, or if I I want it thicker I add some corn starch to the cream before adding to the soup then bring it to a boil for one minute. Thanks for the great recipe!

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msyoungaz

Cooking Level: Intermediate

Home Town: Merced, California, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Aug. 24, 2008

Pretty good. I added some pork to it as well to give it a little more texture and I really liked it.

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shanz1

Cooking Level: Intermediate

Home Town: Arnold, Nebraska, USA

Living In: Rock Springs, Wyoming, USA

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Reviewed: Apr. 7, 2008

i thought this was fantastic, and my husband loved it. only reason why i put 4 stars is because it was missing something. maybe i should have used all hot chiles, i mixed mild and hot. it was less creamy than i thought, but was still good. i ommited the cumin because i dont like it and added a dash of paprika. easy to make and a very satisfying way of not eating meat.

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Mrs Brown

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Littleton, Colorado, USA

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Reviewed: Mar. 14, 2008

My family raved. I even forgot to put the cheese in and they loved it. Once the cheese was added it was over the top! A great soup-the potatoes make it hearty-but not heavy.

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DHEESCH

Cooking Level: Intermediate

Home Town: Garretson, South Dakota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Nov. 12, 2007

Great recipe.

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blue eyed CC

Cooking Level: Expert

Living In: Roselle, Illinois, USA

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Reviewed: Sep. 20, 2007

Utterly fabulous. I added chicken, so I used the chicken broth from that for the soup. I added lots of extra green chile (hot)and used evaporated milk in place of the cream. The consistency, for me, was perfect, with a nice creamy taste, but a brothier (though slightly thick and smooth texture). I took some of this to share with co-workers and everyone raved! Those that cook asked for the recipe, and those who don't cook asked me to bring it again! Thank you Holly! This recipe ROCKS!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Jan. 1, 2007

This was a great recipe. I used 3 potatoes and used canned milk instead of the whipping cream. I will make again.

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radcook

Cooking Level: Expert

Home Town: Sutherlin, Oregon, USA

Living In: Grand Junction, Colorado, USA

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Reviewed: Dec. 28, 2006

This was DELICIOUS on a cold winter's day! I subbed butter for the margarine, didn't add cheese, added a jalapeño, and served chorizo on the side (which people plopped into the soup, and which I might cook into the soup next time since it was so tasty). Thanks for an EXCELLENT and easy recipe that made the house smell great!

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Javagoddess

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

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Reviewed: Sep. 21, 2006

So many people thanked me for this recipe that I have to give it 5 stars. I added jalepenos to make it spicier and it was perfect. I liked it without the cream, so I left it on the side so people who aren't used to spicy food could add some. It got rave reviews with and without the cream. I used vegetable stock to make it vegetarian.

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DEARSTARLA

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: May 14, 2006

Another great soup recipe. Although it is not much to look at. I used fresh oregano and topped with fritos instead of tortillas. My kids 7 and 12, surprised me by eating it. I also topped with 1/2 mozzerella and 1/2 chedda, because that's what I had. Yum!

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Nov. 4, 2005

This soup is SUPERB! The whole time I was eating it, I couldn't stop remarking about how delicious it was! I found it to be very flavorful with just the right amount of spice! Thanks for such a fantastic recipe, which has definitely been added to my favorites! Next time, I will take the suggestion of others and add some shredded chicken to the mix to make it a little more filling!

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Sep. 19, 2005

I would give it six stars if I could! I put in a little extra green chilis and extra oregano, and I used two handfuls of frozen chopped "hash-brown" potatoes. I refused to skimp on the butter - it seemed instrumental. I did add two shredded chicken breasts (and 1 more can of low-sodium broth) to make it a meal. Skipped the chips, used mozzarella cheese (lower fat, tastes like jack cheese), half-n-half instead of cream, and served with Mexican hot sauce (Tapatio). We like it spicy here in Nevada too!

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ROCKES

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2005

I recommend this recipe highly it's so good, and really not that spicy. I used a hand blender and slightly pureed it. I think this recipe is also really yummy without the cream. give it a try.

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CHRISTSTAR

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Reviewed: Oct. 26, 2004

We love this recipe!!

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HUBER2211

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Reviewed: Jan. 10, 2004

After reading all the related reviews I decided to try this recipe... I'm not quite sure why everyone is raving over this recipe - I didn't find this soup to be that great. I followed the directions and found it to be a bit bland, without any really outstanding flavour. I'm thinking that adding some Chipolte might help.

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LMELLUM

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Reviewed: Jan. 8, 2004

We really enjoyed this soup. I entertained over the holidays and wanted something easy to make and flavorful. I found it with this recipe. I'm not a very good cook and this turned out great. I used a previous reviewer's suggestion of pureeing one third before adding the cream. It made for a great consistency. I will make it again. Next time I'm going to add chicken and see what that does. My guests asked for the recipe. Thanks, Holly for submitting it.

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Lori

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Reviewed: Nov. 6, 2003

i MADE THIS SOUP EXACTLY AS THE RECIPE STATED AND IT WAS WONDERFUL! I WILL PUT IT ON MY "KEEPER" LIST..THANKS HOLLY

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Anne L.

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Reviewed: Oct. 16, 2003

I have recently relocated to the east coast from New Mexico and desperately needed a taste of home. Even my 10 year old daughter LOVED this. I will be making it again SOON, and will perhaps even add some diced chicken. Thanks for the great idea!

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FISHLIS

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Reviewed: Jun. 10, 2003

Very delicious and very spicy! I would recommend to partially puree this soup if you're looking for a creamy consistency.

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CECILR

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Reviewed: May 13, 2003

Awesome soup! Everyone loves it. I didn't use all of the chilis called for so it wasn't too spicy. I also used some corn starch to thicken it up to my liking. For simpliciyt, I crushed corn tortilla chips and used them as topper with the cheese. Served this soup with the Black Bean and Corn Salad II recipe from this site and it was a huge hit. Great recipe.

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JacToo

Cooking Level: Intermediate

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