As others have mentioned, a good starter base to which you can experiment and add to. By itself to me it was really more like a spicy green enchilada sauce than a soup. Here is what I did extra - used 1 quart of chicken broth for the liquids and no milk. I made a proper roux of 4-5 tb butter and equal amt of flour to thicken, then put the roux, a cup or so of the broth, roasted peppers and half a can of corn and 3 minced garlic cloves and cumin into the blender to puree- mixed that back into the pot of broth with the rest of the canned corn, one can rinsed black beans, one can of fire roasted tomatoes undrained, and one shredded leftover chicken breast. Let it simmer and thicken about 40 minutes and then stirred in a few handfuls of shredded cheddar, 1/4 cup (about) chopped fresh cilantro and two chopped green onions and let that melt and meld for another 15 minutes. Hubby said it was a keeper that way, with many layers of flavor.
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As others have mentioned, a good starter base to which you can experiment and add to. By...