"Have made this many times, always to rave reviews. I always serve it as a salad (like chicken salad) over arrugula tossed in a lemon (or lime) juice, olive oil and garlic vinaigrette. There is an ERROR in the printed recipe: On TV, Ina used 2 TB chopped green onions (not 1 TB, as stated.) Also, she nearly always uses Kosher salt, which is less""

"Excellent. Slight tweaking: Double the thyme and cumin! Also, you can pre-grill the fresh poblano/pasilla chilis, peel and chop, to give a smokier flavor (while you are grilling something else.) For the chicken, grill ONLY until the pink disappears, and this can be done the day before. Even if there is a bit of pink left inside the breasts, it will finish cooking when cubed and added to the soup, AND add at the end of the cooking! Do not cook the chicken for 10 minutes in the soup, or it will get dry (the proteins in the chicken squeeze out all of the juices in the meat. To keep it tender, just add it as you are ready to serve. You can also add a cup or two of fresh corn off the cob, or frozen, also at the very end. I make half a recipe at a time, and freeze leftovers fine."

"RECIPE CORRECTION ON THE FROSTING!!!! If you watch the on-line video, you will see that Giada MEANT to say "Half a Cup butter", NOT "half a stick"! She put in one WHOLE stick, which = 1/2 cup, or 8 Tablespoons. This may account for the frosting problems.