Reviewed: Oct. 11, 2009

I doubled this recipe and it made enough for my husband and I to have lunches for three days. Next time I will make four times what it calls for. I used 1% milk instead of the half and half. Also, I pureed the soup once it was done to make it less chunky. We omitted the chicken. It is just wonderful!!!

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CLR

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Reviewed: Dec. 21, 2008

Delicious and hearty!

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LilBit1985

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Reviewed: Sep. 2, 2008

Excellent. If I am preparing for a first coarse I omit the diced chicken.

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MissB

Cooking Level: Expert

Home Town: Clinton, Oklahoma, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Mar. 16, 2008

I had to make a couple of adjustments due to what I had on hand. I didn't have half and half so I used milk and a little sour cream. I made it with a can of chicken that needed using; it was ok, but shredded chicken breast would be better. I topped the soup with a slice of Monterey Jack and a slice of Swiss, then broiled til bubbly. I then added the diced peppers, tortilla strips and some fresh cilantro. Good stuff. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 10, 2008

I have already made this 3 times. Be warned... you have to add WAY more liquid to it. I think I used about 8 cups of chicken broth last time. As a result I had to up the tortilla and flour mixture, but just by a little. I garnish it with cheddar cheese, the tortilla strips, and also cilantro and green onions. Those garnishes make the flavor perfect, IMO. I am in love with this soup! It is really filling.

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tamraarruda

Cooking Level: Expert

Living In: Fort Irwin, California, USA

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Reviewed: Oct. 11, 2006

This was very tasty and we enjoyed it very much - rather "substantial" and filling. I took the advice of other reviewers and I used a good heaping 1/2 cup of the chopped peppers, and added more chicken stock to thin the soup a bit as it cooked to get it to a not overly thick consistency. I also used closer to a cup of chopped chicken to make it even more of a meal. My only other comment is it makes a lot less than I expected: I do not know how Holly gets 9 servings from this unless they are very small. I would say you get more like four salad/cereal bowl sized servings, so you may want to double this recipe if you want more for seconds or leftovers.

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LovetoCook

Cooking Level: Expert

Living In: Falls Church, Virginia, USA

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Reviewed: Oct. 6, 2006

Really good. My husband liked it alot.

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Nikal

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Reviewed: Oct. 24, 2005

My husband and I made this and it came out super tasty. It was thick, but that was okay for us If you are like another reviewer and expect something not too thick, reduce the amount of flour and corn tortillas or add more stock. We added some mushrooms and canned corn when we added the chicken and those were really nice additions. I will defintely make this again, but next time I am going to roast and peel the poblanos since I think that will add a nice roasted flavor and remove the tough texture of the skin. Enjoy!

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DEANYA

Cooking Level: Professional

Living In: Sacramento, California, USA

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Reviewed: Jun. 26, 2001

I didn't have any problems at all. Tasted really good. Will probably make it again. Jeanie Bean

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JEANIE BEAN

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Reviewed: May 6, 2000

Need to make sure to make the tortillas really fine. Mine turned out too thick, I also added more poblanos because it did not have enough flavor. I topped w/ some avocado, cilantro, lime, & black olives which seemed to help. It was actually better the second day.

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