recipe reviews for:

Ancho Tortilla Soup

“Ancho chiles are dried Poblano chiles, the most widely used dried chile in Mexico. The Ancho is dark reddish-brown with an earthy, sweet flavor and mild heat level. Ancho Chile Pepper from McCormick® Gourmet Collection® is an easy to use ground form...just the inspiration you need to create this classic tortilla soup.”

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Reviewed: Aug. 29, 2009

This is delicious. I used store-bought tortilla strips and a 10 oz can of chicken in the interest of time. Will definitely make this one again!

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Reviewer:

Peach822

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Cooking Level: Intermediate

Living In: Fernandina Beach, Florida, USA

Reviewed: Jul. 22, 2008

This has to be the best tortilla soup recipe out there. I have been making this recipe for years. I have cooked it for many dinner parties and it is always a huge hit. If I am feeling a little pressed for time, instead of making my own tortilla strips I will just put some store bought tortilla chips in the bottom of the bowl. This one is a keeper!

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Reviewer:

SALLYHATER

Reviewed: Jun. 16, 2008

This is pretty good and easy to make. I make a lot of changes to it, though. It's easy to modify if you like something more. I add lime (I'm a lime nut) and jalapenos (it's really hot). Using store bought chips would work fine. Frying the tortilla is probably the tastiest.

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Reviewer:

Layla

Reviewed: Oct. 8, 2006

I added a few twists of my own but this soup turned out to be delicious.

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Reviewer:

JEANINAH

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Jun. 16, 2006

This was easy to make and had a nice taste. I also added cayenne pepper and chili pepper. I also added a few drops of scotch bonnet sauce. I would make it again.

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Reviewer:

BronwynP1983

Cooking Level: Intermediate

Home Town: Ameliasburgh, Ontario, Canada

Living In: Belleville, Ontario, Canada

Reviewed: Feb. 23, 2006

This was, by far, the best tortilla soup I've ever had. Very east to make and wonderful to eat.

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Reviewer:

Kristen

Reviewed: Feb. 19, 2006

My husband and I liked the soup fine. However, I added about 1/4 pound of cubed Velveeta and one can of corn with the water drained off. Next time, I will probably add black beans as well.

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Reviewer:

SassyChef

Reviewed: Feb. 7, 2006

It's hard to review this recipe because I made so many changes to it. I followed a previous reviewer's advice and added black beans and corn to the soup. I felt that without adding these ingredients, the soup would be rather plain. I also added some minced garlic. To really liven up the soup I put out several toppings, including shredded monterey jack cheese, fresh cilantro, avocado, fresh lime juice, and a homemade salsa made of jalapeno peppers, cilantro,tomatoes, garlic and lemon juice. These toppings really gave an extra punch to the soup. I did heat tortilla strips in the oven to put in the soup, but when my family ate it again as leftovers we just used tortilla chips and they worked just as well. I gave the recipe 3 stars, but if you use the above changes it is an outstanding recipe.

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Reviewer:

Nic

Reviewed: Feb. 3, 2006

It was just okay. Didn't care much for the flavor. Probably will not make again.

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Reviewer:

NIKKIC1998

Cooking Level: Intermediate

Reviewed: Dec. 26, 2005

Very good starting point. I added fresh garlic to lightly saute with the chicken and onion before adding the stock to the pot. Also, I added about half a cup of dried black beans, half a cup of frozen corn, and a half cup of brown rice - added extra water and a boullion cube to make up for the extra water needed. I used my pressure cooker (as the beans, rice, corn, and chicken were all not in an edible state). SO GOOD! My husband asked me to add this to our "rotational" menu. =) Thanks so much for a good recipe.

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