Reviewed: Nov. 7, 2009

Very good soup. Wonderful full flavor. My husband is not a big soup person and he LOVED it. It filled my big crockpot and we only had 1 small bowl left when we were finished......there are only two of us..........very good.

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caydensmommy

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Reviewed: Nov. 6, 2009

Quick & tasty. I didn't have all the ingredients on hand, so I substituted chili powder (3T) for taco seasoning and a can of tomato soup in place of the tomato juice. I made the soup on top of the stove instead of using a crock pot, and I added a 1/4 cup of sour cream at the end. I topped each bowl with a dallop of sour cream, chopped scallions, & shredded cheddar cheese. Very good! Next time I make this, I will make as a dip by omitting the tomato soup, adding 8 oz cream cheese & serving with tortilla chips.

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Terri

Cooking Level: Expert

Home Town: Tamaqua, Pennsylvania, USA

Living In: Vero Beach, Florida, USA

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Reviewed: Oct. 26, 2009

I followed the recipe as a base but did make a few changes as follows: Instead of 1 green pepper I used 1/2 and 1/2 of a sweet red pepper. I used frozen sweet corn, about 2/3 of a 1 lb bag, a total of 7 oz sliced blacked olives (was plenty), plain diced canned tomatoes, 4 oz can diced green chilis, diced 6 small slices of sliced jarred jalapenos and 8oz can tomato sauce plus 8 oz water. This made a very nicely spiced, not too spicey hot, very chunky soup. Not a ton of broth but just enough to make it more of a hearty soup. Served it topped with shredded Mexican cheese blend, dollops of sour cream, sliced green onions and chopped fresh cilantro with tortilla chips on side or broken on top. Absolutely delicious and unique! Will make it often and will try with chicken in place of beef for a change up.

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Judi

Cooking Level: Expert

Home Town: Streamwood, Illinois, USA

Living In: Union, Illinois, USA

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Reviewed: Oct. 20, 2009

This was not like a soup at all, I ended up adding a brick of cream cheese and used it as a dip. It was great as a dip.

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SUEMAMA

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Reviewed: Oct. 20, 2009

The combination of ingredients is delish. However the consistency was a bit off. I added an extra cup of water and a cup of tomato juice.

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Heather

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Reviewed: Sep. 28, 2009

This was really good. It was more of a stew than a soup, but that didn't matter. I didn't have any tomato juice so I drained the diced tomatoes and used one can of tomato sauce with half can of water. I added sliced jalapenos too.

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Tina W

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2009

This is a very good recipe. The only thing different I did was to add some diced jalapenos and a little crushed red pepper to make it a little spicier. I think it would make a great base for enchiladas with some pepper jack and cheddar cheese thrown in and baked. I'm sure we'll be trying it that way too.

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jeannes3sons

Cooking Level: Expert

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Reviewed: Sep. 17, 2009

We love this recipe. Thank You

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isobelle&emilee'smommy

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Reviewed: Sep. 7, 2009

Good soup. Leftovers freeze well.

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SBURKINS

Cooking Level: Expert

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Reviewed: Aug. 25, 2009

loved it!

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janie

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Reviewed: Jul. 22, 2009

I thought this was delicious and will continue to make! I followed the recipe exactly with 2 minor exceptions: added a 7oz can of diced green chiles (because i love them) and I used a cup of tomato sauce instead of tomato juice and just filled the tomato sauce can with water. Can't wait to make it during the winter when it isn't 100 degrees outside here in Texas!

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LindseyLee

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jul. 6, 2009

Really tasty! The only reason i gave it four stars was because I added jalepanos and 1 extra can of green chilis plus used only half the olives the recipe called for. Overall, excellent for nachos, tacos or soup! My husband ate this all week long!

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Terra

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Reviewed: Jun. 24, 2009

Made it as dirceted except for the diced tomatoes with green chilies as we couldn't find any at the store, it was very good but didn't have enough heat and was more like a "stoup" (inbetween a soup and a stew). Everyone liked it though just needed a bit more heat and maybe a little bit more liquid.

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kitty

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Reviewed: Jun. 20, 2009

This was AWSOME!!! I did just as directed. Wouldn't change a thing! This is a something I will make time and time again.

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PUDDINMD

Cooking Level: Intermediate

Home Town: Prince Frederick, Maryland, USA

Living In: Rocky Mount, North Carolina, USA

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Reviewed: Jun. 15, 2009

I've made this recipe twice already, and it's great! I didn't have tomato juice so I substituted a small jar of medium salsa and a cup of water. I also used a small can of sliced black olives instead of what the recipe called for.

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wendyb1

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Reviewed: Jun. 9, 2009

I made this for dinner one evening and we thought it was delicious. The only thing I change was I didn't add any black olives as I did not have any. Will certainly make it again. Thanks for the great recipe.

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KAHWHO

Cooking Level: Expert

Living In: Gilbert, Arizona, USA

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Reviewed: Jun. 5, 2009

I couldn't find 15.5oz can of sliced ripe olives. I used a 3.8 oz can and it was sufficient. I also put shredded pepper jack cheese over the servings with crushed taco chips. Delish!

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Stewart

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Reviewed: May 29, 2009

This is a very good recipe..a can of RoTel tomatoes gives it some zip..a lady at my church makes this all the time. You can change up the type of beans you use depending on your preference..but black beans or pinto are great!

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shylakay

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Reviewed: May 26, 2009

My family enjoyed this recipe. It was easy to make and I will continue to make this. Thank you.

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annisiac

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Slow Cooker Taco Soup

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