By Risë on March 19, 2003
"A very simple Mexican soup dish with spices that can be adjusted to "heat it up" or tone it down. I've had this recipe and love it, I don't know who it is by but it was published in a local newspaper."
Serving Size: 1 (2970 g)
Servings Per Recipe: 1
"Very good soup! Made this for Easter brunch (my fiance and I had a couple of friends over). I added a bit more vermicelli, and another can of the Rotel tomatoes. Also added a tad more chili powder and cumin (LOVE spicy food!) I also served spinach quiche, some phyllo dough apps with anchovies and olives and a huge salad. Strawberry cake for dessert. (Random, huh?) Anyway, thanks for posting! I'll make it many times."
"A very simple soup to make but you couldn't tell by the flavor! My boyfriend REALLY liked it although I would prefer less black beans. I served it with corn bread that I made with fresh jalepenos and pepperjack cheese. This is a great week night dinner for people who work alot!"
"This was really great. I didn't have any rotel, so I sauteed some garlic and hot peppers, then added a jar of tomatoes. I used double the spices and double the meat. We all enjoyed it!"
"This is so good!! It's even better the next day."
"This was easy to prepare and delicious. My whole family loved it."