Reviewed: Oct. 21, 2009

I was getting ready to submit this and did an ingredient search to see if someone had beaten me to it (Darn you, Chris! LOL). Well, great minds think alike! I'm giving this version 4 stars because the milk makes it a bit too thin for my taste; I prefer a heartier offering. But otherwise, this is an easy and terrific pick-me-up for plain old tomato soup! My version uses the same amount of everything, minus the milk, and I use the shredded 4 cheese Mexican Blend mixed right in to the soup before heating in the microwave.

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Reviewer:

*eclectRicity*

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jun. 11, 2009

Made this to go along with our quesadillas tonight, but it just wasn't the one for us. I may have liked it a bit better after a whiz in the food processor to puree the green chilies, but I'm still not sure that would reconcile the two flavors for us. It's too bad because I had been looking forward to making this, but next time I do tomato soup, I'll stick with trusty basil as a sidekick.

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Japancake

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 4, 2008

This is a quick and easy way to spice up tomato soup! I made it for an office party and there was not 1 bit left! Also great as a dip if you are using tortilla chips just by adding a bit of sour cream and extra cheese.

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