This was a great recipe for tortilla soup. I've never made it before and this tasted EXACTLY like what I'm used to. I didn't buy the pepper onion stir-fry mix so I just sauteéd the onion, garlic and cumin together. I used chicken broth (because I didn't have vegetable). I used a can of fire-roasted tomatoes and 4 fresh tomatoes that I cut up. The corn was so-called "Mexican corn" because it was corn mixed with red and green peppers. To serve, I topped it with chopped cilantro, fresh squeezed lime and lemon juice, avocado and cheese. The avocado really makes the difference - I'd never had avocado in the soup before and I'm never going back! I didn't add too much salt and no pepper; there was enough spice with the green chilies and cumin. All in all, this will be a keeper in my recipe book for years to come. Thanks so much for posting! (I gave this 4 stars because the husband only reserves the 5 stars for those rare meals that come around once a century! If it was up to me, it'd be a 5, but I make the meals and he rates them - it's our deal.)

Reviewed On: Nov. 23, 2009

Super simple and easy. Great to know how to get the chips so crispy like in the restaurant. Thanks for posting.

Reviewed On: Nov. 23, 2009

This was a very comforting meal. I had to let it simmer for quite a while in order for the potatoes to soften and soak up some of the salt I had to add. I didn't have celery but it didn't take away anything. Also, I used regular shredded cheddar cheese. Next time I would simmer the potatoes for much longer before adding the gravy and milk because it kept forming a skin on the top that I had to constantly stir away. Will most likely make this again.

Reviewed On: Nov. 15, 2009