With the weather getting chilly, and my husband coming down with a cold, I decided to make a tortilla soup. I like this recipe because I favor a clear, thin broth as opposed to the versions with enchilada sauce or cream. This soup was so yummy after my "alterations" - I used frozen chicken breasts that I boiled with some diced onion in the chicken stock and then shredded. I used three cans of stock instead of two. I always rinse my black beans (which wasn't noted on the recipe). The soup was a bit bland, so I added a hefty amount of taco seasoning - but you could just add chili powder, cumin, salt, pepper and garlic powder to taste. I topped with cilantro and a dash of lime. Wonderful!

Reviewed On: Oct. 19, 2009