Outstanding!!! I made this as written, except that I put the cheese and the chips directly into the soup pot, vice the bowl. Also, no cilantro, but didn't need it. This was a great mix of flavors, not too much of any one thing. I was a little leery at first about using 2 chipotle peppers because I thought there would be too much heat and too much adobo flavoring, but I was totally wrong. The heat was just enough to notice, and all the other ingredients tempered the chipotle flavor. If there's any one flavor I missed, it was the bacon... but I used bacon bits instead of strips. Regardless, this is going in the permanent file.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
I could not find crushed fire-roasted tomatoes, so I used diced fire-roasted tomatoes with garlic and cut back on the garlic a little. I also couldn't find smoked cheese so I used extra sharp vermont white cheddar. The directions are a little vague -- i.e., when do you add the salt? What do you do with the bacon? I left out the salt and tossed the bacon in with the onions, and I used 2 chipotles but removed the seeds first, so it was not overly spicy. Overall, I'd say this tasted pretty good and was easy and quick to prepare. Next time, I would definitely put the chips and cheese on top instead of the bottom, because the chips immediately turned to mush. I would probably also try adding a little kernel corn for color and a bit of crunch. Thanks for posting!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account