Reviewed: Jan. 24, 2010

Super easy and super tasty! I did add a few things to my soup; I added 1 can of kidney beans (because i love them) and they made the soup a little more hearty. Before i made the soup i had read other reviews saying the soup needed some kick, and so I added a can of jalapeños and a couple tablespoons of Tapatio hot sauce and some medium heat chunky salsa. I also added a can of tomato sauce just because I was afraid it was going to turn out too think (like chili). We topped the soup with shredded cheese, crushed tortilla chips, sour cream and cilantro. The soup turned out a little more spicy than i expected, because of the Tapatio, but i LOVED it, but i LOVE spicy food. My husband and brother-in-law told me they liked it but, i think it may have been too much heat for them to handle. I will definitely be making this soup again.

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Reviewer:

LeaLeaLove

Reviewed: Jan. 12, 2010

Outstanding taste and so easy to prepare. I received all sorts of compliments when I prepared this today.

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Reviewer:

MITZI460

Reviewed: Jan. 10, 2010

Wow! This is great, and so simple to prepare. After reading the recommendations of others, I added 1/2 cup water as to make this not quite so thick. Additionally, I used a 15 ounce can of plain diced tomatoes, and diced 2 small jalapenos in lieu of using a can of diced tomatoes with green chiles and bell pepper. (This gives it quite a kick, but I like spiciness.) As suggested by others, I served with grated cheese and a dollop of sour cream. Thanks for a recipe that I know we’ll be using a lot!

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Reviewer:

Jayla

Cooking Level: Intermediate

Home Town: Milano, Texas, USA

Living In: Richland Center, Wisconsin, USA

Reviewed: Dec. 16, 2009

very good

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Reviewer:

tcovey45

Reviewed: Nov. 15, 2009

This was delicious. I was in a bit of a rush so to save some time in the crock I sauteed the onion and bell pepper until they started to caramelize. I also went with the 3.8oz can of olives. I think the 15.5 would have been way too much. Turned out great. Topped with a spoonful of sour cream, jack cheese, and crushed tortilla chips.

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Reviewer:

Kyle

Cooking Level: Intermediate

Home Town: Ocala, Florida, USA

Living In: Gautier, Mississippi, USA

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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Reviewer:

caydensmommy

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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Reviewer:

Terri

Cooking Level: Expert

Home Town: Tamaqua, Pennsylvania, USA

Living In: Vero Beach, Florida, USA

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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