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A co-worker shared this recipe, and my husband and I both love it! We serve it with a fresh salad and bread. I hope it warms your tummy as it does ours! —Peggy Lund, Fort Collins, Colorado
This recipe is:
Quick
Nutritional Facts 1-1/3 cups (calculated without cheese) equals 243 calories, 8 g fat (5 g saturated fat), 30 mg cholesterol, 1,204 mg sodium, 33 g carbohydrate, 2 g fiber, 10 g protein.
Originally published as Chili-Basil Tomato Soup in Simple & Delicious April/May 2012, p31
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Reviewed on Jan. 07, 2013 by pattysue22
It was quick and easy but lacked something. Not much different than campbells tomato with a kick.
Reviewed on Jan. 06, 2013 by JollyJack80
Looks good. Have not tasted it as yet
Reviewed on Jun. 22, 2012 by TeresaWitt
The green chilies gave it a nice kick, but the evaporated milk really diminished the hearty tomato taste. It was quick and easy, but not as rich and tasty as I would have hoped.
Reviewed on Mar. 13, 2012 by Dorothy Martin
SO easy just throw everything into a pot and heat up!!! Just made this for my husband and me for supper. Oh my it is a keeper. He loved it too!!! Made it exactly as the recipe suggested using original Rotel for the diced tomatoes and chillies. Gave it a bit of a kick. Served it with grilled cheese and bacon sandwiches.
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