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This was delicious!
I was going to use my magic bullet blender to chop the carrots and onion, but I ended up adding some broth and pureeing it. My husband really appreciated that because he doesn't like vegetable pieces. So I ended up blending part of the tomatoes too.
I omitted the chicken (we don't eat meat at home) and added some extra cayenne and red pepper for extra spice. Brought to a boil and cooked for about 10 minutes, since we were hungry.
Served it with fat free sour cream and shredded cheese on top. It was fabulous! Nice and spicy, hearty, and very low-cal. Thanks!!
wow! this is really a very good chili rather than a soup! We loved it but only added about 1/4 cup of the green chilies and that was plenty hot for us. It will be great having it in the freezer for future lunches., thanks for posting, great flavour!! Served with nice crusty rolls.
My husband and I loved this soup. The only minor addition was to add one chopped fresh jalapeno pepper which added just a little more jazz to the overall flavor. I cooked this on the stove-top but appreciate the slow-cooker directions for busy times. This is very healthy with a nice Tex-Mex flavor. I served it with tortilla chips and sprinkled grated cheddar on top. Thanks for posting a keeper.