The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jan. 7, 2009
This was very good and easy to make, but it wasn't quite as interesting as I thought it would be. It tasted like tomato-chipotle soup; the pecans added more texture than flavor. I used veg broth and coconut milk (my standard sub for cream); otherwise I followed the recipe exactly. I'd probably try this again and use a tomato rather than paste--or omit it altogether. A dried chipotle would add an interesting smokiness.
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jan. 5, 2009
I got a little heavy handed on the chipotle's, so I put some sour cream on the table, but being from New Mexico, none of my guests thought it was too hot. Tasty and different. A nice company soup.
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Cooking Level: Professional

Home Town: Maple Valley, Washington, USA
Living In: Artesia, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jan. 2, 2009
Unique and was enjoyed by most. I will make it again.
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