Reviewer:

MTCHYG

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Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Apr. 14, 2008

When making this I felt like the soup needed to be less thick the soup then what is was. I added about 3 cups of water(take in mind how you like your soup) and def. more chicken and then I took the advice of adding jalapenos(great idea). I wasn't sure what mexicorn is so I got regular frozen corn. My boyfriend & I ate w/crackers. Yum!!! I will def. do this reciepe over & over again. Soooo good.

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Reviewer:

ale11382

Reviewed: Mar. 3, 2008

My family wasn't fond of this soup. I followed the recipe exactly as written and all we could taste was tomato. I will probably not make this again.

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Reviewer:

SHARPSCISSORS

Reviewed: Sep. 10, 2007

I used a store bought, pre-cooked rotisserie chicken for this soup. So easy. I added a can of black beans, and used the largest can of broth I could find. It was delicious.

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Reviewer:

aprilkoonce

Reviewed: Feb. 17, 2007

Didn't care for this....too much tomato paste. Was all I could taste.

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Reviewer:

BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Reviewed: Feb. 8, 2007

I made this for my boyfriend when he was sick (he loves spicy food). I only made one change - I added 2 oz. of diced jalepinos, to give it a little extra kick. My roommates even loved it! Also, I served it with cornbread.

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