Reviewed: Nov. 7, 2011

Easiest soup I've ever made, and it's soo good. I love that it's basically broth, salsa, and whatever veggies you have on hand or want to use up, because you can always keep salsa and broth in your pantry. It's incredibly healthy too. Awesome recipe!

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Reviewer:

Yael

Cooking Level: Intermediate

Reviewed: Jun. 15, 2011

Good I guess.....just a little to vegtably for me I guess.

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Reviewer:

pinkchick627

Reviewed: Mar. 9, 2011

This was pretty good. I used what vegetables I had on hand, and added in some others that needed to be used up. I added a little extra salsa towards the end of the cooking time.

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Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Mar. 8, 2011

Nice idea. I thought it was good with "extras" like hot sauce and tortilla chips. My husband did not like eating "warm salsa"

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Reviewer:

Hatchi

Reviewed: Feb. 24, 2011

Good basic vegetable soup. Just no WOW factor. I had to add sauted chopped onion and garlic, before adding all the other ingredients. Also threw in some cubed leftover grilled chicken and some pre-cooked soup beans. I think you would have to really modify this a lot for it to be 5 stars.

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Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

Reviewed: Oct. 25, 2010

My first pass at this was too chicken-y for me--but that's probably because I used homemade chicken stock with a ton of flavor. Next time I'll try it without the stock.

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Reviewer:

Helen

Reviewed: Oct. 23, 2010

It's a good base to work with but it can be done with cheaper ingredients. Still a fast way to whip up a good base for the freezer.

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Reviewer:

Lisa

Reviewed: Sep. 19, 2010

Yummmmmm. I changed this recipe a lot but followed the spirit of it--you can really add/omit anything you want to that tasty broth. I added red beans and rice to make it more filling, omitted celery and carrots and added onions and zucchini. I love Mexican inspired soups and this hit the spot on a cold rainy day. Still only 140 calories per serving even with my additions. Downside--a TON of sodium. Try low-sodium chicken broth and (if such a thing exists) no salt added salsa.

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Reviewer:

Mellina

Cooking Level: Beginning

Reviewed: Jan. 1, 2010

I only believe in rating a recipe if I followed the recipe exactly. I Tried this 3 different ways. 1st- as written: Loved it! 2nd- added more veggies, and chopped garlic to make it heartier: loved it! 3rd- same as second, added ground turkey that I cooked up first : loved it! This is a very easy and tasty recipe. I recommend sweating the carrots and celery with some onion in the pan with a tiny bit of olive oil first to make them more tender, but even slightly crunchy they were excellent.

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