I used this for the basis to use up some leftover store-bought rotisserie chicken. I stripped the chicken meat and diced it up and set aside. I used the bones/skin from the chicken, added 3.5 cups water, some salt/pepper/1 bay leaf and simmered for ~40 mins to make broth, then strained and discarded the bones/skin. The next day I made the tortilla soup but omitted the oil and tortillas, and just threw all the rest of the ingredients into a pot with the broth for about 40 minutes. I also added 1/4 tsp dried oregano. Then ladled the soup on top of tortilla chips, with a squeeze of fresh lime (a must!). It was delicious!

Reviewed On: May 25, 2011

Delicious and devoured by the guests! I also combined the chicken with sourcream, and added a pkg of taco seasoning, 2 small seeded diced jalapeno, and 1 tsp cumin. Otherwise it was perfect, and I saved maybe 1/2 cup sauce just to avoid soupiness some mentioned but I think it would have been fine to use the whole can. Garnished with cilantro & chopped green onions. This is a keeper!

Reviewed On: Apr. 18, 2011

GREAT flavor and easy! Used beef sirloin instead of pork and the crushed red pepper was perfect (I was a little worried at 1/2 tsp). I did up the brown sugar to 3TBSP as some readers recommended, crushed the garlic and used fresh ginger, and it made a lot of sauce, I would cut sauce in half next time.

Reviewed On: Apr. 8, 2011