Reviewed: Jul. 28, 2009

I liked this soup. I thought it had nice flavor and was easy to throw together. My husband liked it, but I think he is always hesitant to love something that doesn't contain meat. It was a nice change and more along my tastes than the hubby.

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cookinmama

Cooking Level: Intermediate

Living In: Puyallup, Washington, USA

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Reviewed: Jul. 27, 2009

My husband and I thought this was a very tastey soup. I made it as written. The broth was thinner than I anticpated and I felt the cilantro was overpowering. I ate it again on day 2 and the cilantro mellowed out and the overall flavor was very good. I enjoy spicy foods and considered substituting Rotel, as other reviewers mentioned, but stuck to the recipe. I am glad I prepared this as written because with the cilantro and added spice, I think it would have masked the wonderful flavors of the vegetables.

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Junebug's Mom

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2009

Not sure what I did wrong but the texture of this soup was weird.... I only ate a small bowl and will probably throw the rest of it away. The other pictures looked soo good and it had really good reviews, so not sure if it's something that I did wrong not sure how that would have happened if I followed recipe and directions exactly...

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amandak23k

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2009

Great way to use zucchini! We'll make this again!

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AngelaW

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Reviewed: May 18, 2009

Very good dish served with chips. My first bowl I thought it was good, but not very impressed - then realized I forgot to add the corn. I quickly added it and let it simmer another 5-10 minutes. Now I was very pleased. Later a fried boneless chicken pieces and this was extremely good!!!

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Tracy and Olga

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Reviewed: Mar. 10, 2009

Update, I made this again and it was awesome just as the other times. What I did this time though was I mixed some left over stuffing from stuffed bell peppers. My fiance' said it was the best yet and my son says he likes it now too.

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LouLou

Cooking Level: Expert

Living In: Christiana, Tennessee, USA

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Reviewed: Feb. 26, 2009

delicious! i used two large zucchini and 3 small yellow squash, which was a lot of veggies! so i doubled up on the broth, last minute by adding 2 additional cups of beef broth i had left over in the fridge. i normally am not a fan of processed cheese, but it's the perfect consistency and flavor for this recipe. will def keep the recipe on file for future soup days!

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Amy

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Reviewed: Jan. 6, 2009

This soup was delicious! I served wedges of chicken quesidillas on the side. Left the corn out. I'm counting my calories and I figure 1 cup of soup is a serving. So, it was less than 300 calories a cup!

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Dec. 27, 2008

This was AWESOME! I added some pieces of cooked chicken and also used Rotel as others suggested. I served w/a dollop of sour cream on top and crushed Tostidos chips on top. I gave some to my neighbor for her family and her 13 year old son requested some more for breakfast the next morning (which was his birthday). It was really delicious!

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mom2three

Cooking Level: Expert

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Reviewed: Oct. 27, 2008

i used all fresh ingridients, everyone loved it!

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kristi

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Reviewed: Oct. 1, 2008

Used chili pepper flakes instead of canned chilles. It was fabulous!

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Cheri

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Sep. 15, 2008

This was delicious. My mom used to make the same soup when I was a kid. She served it with her homemade tortillas. 5 stars!

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Lidia J.

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Reviewed: Aug. 9, 2008

I made this recipe for a cooking project in school, following it exactly as written, and I am definitely going to make it again! This soup was delicious and had the perfect amount of spice. I usually don't like spicy foods, but I absolutely loved this recipe. I am eagerly awaiting the next time I am able to make this!

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Chef Ashley

Cooking Level: Beginning

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Reviewed: Aug. 4, 2008

This soup is awesome. I also like using fresh tomatoes- about 4 small. I also added some leftover chorizo sausage to the last bowl, and it was a great addition. I'm also going to try making it with one less can of broth for a thicker soup.

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Holly Stammis

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Reviewed: Jul. 29, 2008

This soup is so yummy and easy to prepare!!! I followed the recipe pretty closely except that I cut the processed cheese down to 8oz. and added some cheddar instead. Next time I think I'll try it with Monterey Jack.

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HWRIGHT947

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Reviewed: Jul. 29, 2008

Delicious way to use squash. Husband loved it. Made exactly by recipe but have sub'd Rotel when out of Mexican style stewed tomatoes and was great. Cut squash into small cubes and also cut up tomatoes as I like small pieces of vegetables in soup.

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Marilyn

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Reviewed: Mar. 7, 2008

This was really tasty. We followed the recipe exactly except we used frozen corn instead of canned. I did add about 1 1/2 - 2 Tbls of cornstarch and it still came out pretty runny, but the flavor was good.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 3, 2008

OMG, I could have eaten this for days but it was gone long before. I have given the recipe to 2 people so far. I went by the recipe but used frozen corn instead of canned. I cut flour tortillas in strips and deep fried them. I served a bowl of the soup with the tortilla stips on top. Not only is this soup a delight to everyone who tastes it, it is so very pretty. This soup would impress anyone. 5 STARS We loved it and will make again.

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ATexasDarling

Cooking Level: Intermediate

Living In: Longview, Texas, USA

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Reviewed: Nov. 8, 2007

tasty, but rich!

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Shira

Cooking Level: Expert

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Reviewed: Oct. 20, 2007

I loved this soup. It's spicy but not too spicy, cheesy but not too cheesy. It's not a thick soup, but the cheese flavor is there nonetheless. Definitely a make-again recipe.

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