This was very good. Having said that, I did make some modifications. I created my own spinach filling - see below: Spinach Filling: 10 oz package frozen spinach 4 tablespoons butter 1/4 finely chopped onion 2 cloves garlic, minced 1/3 cup heavy cream 1/4 teaspoon nutmeg Salt and pepper to taste To make spinach filling, cook spinach as directed on package. When the spinach is cooked, press to get all the liquid out. Melt butter in a skillet. Saute onion and garlic until soft. Add spinach and cook until all the butter is absorbed, about 4 to 5 minutes. Add heavy cream. Add nutmeg and salt and pepper to taste. After that, I pretty much followed the recipe as written. I used tomatillo salsa which really gave it a very mild spice. The mix of salsa and sour cream was great - I had some left over and used it as a dip for chips. Also, I used homestyle (thick) corn tortillas and softened them in oil before pulling in the filling. All in all, a great recipe - will make again!

Reviewed On: Dec. 25, 2009

This was very good - especially after about a day of letting it sit and allowing the flavors to mingle. I used Splenda in place of the sugar. I also didn't have any canned tomato juice on hand so I substituted 4 cups of freshly juiced tomatoes (done with my juicer) and 2 cups veg. broth. Because I was not using commerical tomatoe juice, I had to add quite a bit more salt - 1 to 2 TBs. This is not a spicy dish; if you like spicy, I would recommend adding cayenne pepper to the recipe. All in all, very good.

Reviewed On: Jan. 31, 2009

This was a really good soup. However, at the end of the day (or the recipe actually) it just needed something more. So I added some heavy cream, about 1/4 cup, and it turned into tomato bisque. It was perfect at that point. Great flavor and beautifully creamy taste. My soup was not totally smooth as I did not have a food miller to use. I used a food processor instead and it worked well. Actually, I think that gave it some texture and it was a better soup for it. Will make again.

Reviewed On: Sep. 22, 2008