Reviewed: jan. 4, 2009

5 stars because it was a very fast, easy and quite tasty meal. Easily adjust to make more spicy by throwing in some extra jalapenos and no problem using frozen corn instead of canned. We topped with crushed blue chips and sharp cheddar cheese. My son who insisits he does not not like soup just loved it.

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Reviewer:

jimbre22

Cooking Level: Intermediate

Home Town: Brookfield, Connecticut, USA

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Reviewed: dec. 28, 2008

very easy to make and hade a good taste. i took it to work and everyone liked it. the cheese and tortia chips to add to it made it a hit

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tj46

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Reviewed: dec. 24, 2008

good, easy soup. great weeknight meal. I made a couple of changes though: added more garlic (2 more cloves), sliced jalapenos, I drained the beans, 1/4 c. finely chopped bell pepper, 1 c. small pasta and about 1/4 c. salsa. Also, doubled the beef broth since I added the pasta. Topped with sour cream, shredded cheddar cheese, crushed tortilla chips and some fresh lime juice. It was very good this way!

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JESSICASRECIPES

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Tigard, Oregon, USA

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Reviewed: dec. 21, 2008

Very good soup. My family doesn't care for hot and spicy so I left out the garlic, jalapenos and cilantro, and increased the onion to one medium onion, well browned. Still had good flavor. I used beef. I'll try turkey sometime, too. I used whole grain tortilla chips which went very well with the soup. I also used grated cheddar cheese on top. I ran the ingredients (including toppings) through my calorie calculator and came up with 294 calories for 1.5 cup serving. (carbs: 24.3, pro: 19.3, fib: 4.8, fat: 13.8, sat fat: 6.1) The recipe made 10 cups.

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