Reviewed: Nov. 12, 2009

When I use a recipe for the first time I try to stick to what the originator of the recipe had chosen. I just could not bring myself to use 4 whole Jalapeno peppers with seeds chopped. So I chopped one whole pepper and seeded another before chopping. The soup was very good but still too hot. The flavors were great and interesting so next time (and there will be a next time) I am going to use 4 pepper seeded and chopped for flavor and get the heat from a 1/4 tsp cayenne.

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Kent C.

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Reviewed: Nov. 2, 2009

This soup should be called Chicken Tortilla Soup with Avocado.

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meandiet

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Reviewed: Oct. 24, 2009

This recipe is almost exactly as a mexican dish Soupa De Lima. Excellent soup, I added 1 cup of black beans and corn. USed tortilla chips and shredded cheese for toppings. Yum!

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HANUSIA

Home Town: Toronto, Ontario, Canada

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Reviewed: Oct. 7, 2009

WOW! Best soup I've had in a long time. I had made chicken tacos but had a lot of meat left over, so I used it in place of the chicken and fresh tomato. Came out great! I agree the fresh lime juice really adds a special flavor.

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YVONNE J

Cooking Level: Expert

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Reviewed: Aug. 18, 2009

I'd give it more stars if I could! I love it as it is, but if I have time, I roast a chicken, and use the meat for the soup. Then I salt and roast the bones until they are really brown, then simmer them in a pot for several hours to make a broth (you can add celery, onion, carrot etc to the pot). I usually substitute 2-3 anaheim chilis -- that way we get the flavor of jalapenos without the heat. I also thicken the broth with a little cornstarch just before serviing. Like I said, though, you don't NEED to do anything different for it to be delicious.

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dishfriend

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Reviewed: Aug. 4, 2009

I would only use 2 jalapenos next time but otherwise delicious!!

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islandgirl

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Reviewed: Feb. 22, 2009

THIS IS OUR FAVORITE SOUP! We have fixed it 4 weekends in a row. Go easy on the lime. We served it with tortilla chips and with soft tortillas. I used a little rice in the pot the first time but it made yucky leftovers. I double it for leftovers and I use only 2 jalapenos for the kids sake. SUPER DYNOMITE!

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Pinksneekaz

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Reviewed: Dec. 23, 2008

soooo good. I made it the night before so the flavors could blend. Used one really big jalapeno, but kept the seeds in. Substituted one whole can of Rotel with green chilies. Sliced the chicken really thinly. Used only 4 cloves of garlic which was plenty (we love spicy food and the ingerdient list as called for would have been too much for us). One addition was a hearty sprinkle of cumin, which really enhanced the flavor. Easy and healthy

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Shmoopy

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Reviewed: Sep. 9, 2008

LOVED this soup! The only thing I would say is that it calls for 4 jalapeños, and I used 2 larger ones, and it was bordering on too spicy. Next time I would probably either use 2 small ones, 1 large one, or maybe remove the seeds. Will definitely make again!

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Katrina Leigh

Cooking Level: Beginning

Living In: Dallas, Texas, USA

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Reviewed: Jul. 21, 2008

I had a soup in Toronto similar to this that I have been trying to recreate and this hit the mark. It is the broth that is so good. Tons of lime, cilantro, and jalapeno is the key. It is very unique, healthy and oh so delicious. I cut out the veins and seeds of the jalapeno so it was not that hot. Yum!

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KRISTIN27

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Reviewed: Jun. 12, 2008

I threw in a few large shrimp that were doing nothing in the freezer, and left out the tortilla strips because I thought there was enough going on with all the other flavors and textures. The only other thing I did differently was to add a splash of fish sauce. If I were to make it again, I would add some red pepper flakes too. Thanks, Michelle!

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Caroline C

Cooking Level: Expert

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Reviewed: May 15, 2008

Good Flavor. Great way to use things I usually have on hand.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Apr. 11, 2008

A fantastic soup! I chose not to bake the corn tortilla strips for a garnish and used the crush corn tortilla chips that I had on hand instead. They worked just fine. I only used two jalapenos and three cloves of garlic. Eight cloves seemed like a bit too many and I don't prefer my dishes to be overly spicy. I also added some cumin to the soup as the chicken cooked. Instead of fresh tomato, I used a can of Rotel diced tomatoes with green chilis. My boyrfriend and I (both mexican food enthusiasts) really enjoyed this soup.

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devolution587

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 5, 2008

A great soup & different. I made it a couple times. I used 4 avacados and put them in the food processor before adding into the soup.Makes it really smooth & creamy. I seeded the jalpenos before dicing them. I like the tang from the lime. Also I didn't have a tomato so i used a can of diced tomatoes with chilies, they worked perfect. I'll make this again. It also freezes well and if good thawed and reheated. Thank you for a differnt and delicious recipe.

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Beth

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Feb. 27, 2008

Really good. I loved the avocado in it and thought it could use another one. I also had to use canned tomatoes because I ran out of fresh ones. I will definitely make this again.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 18, 2008

This was pretty good, but I would probably make a few changes in the future if I were to make it again. Thanks anyways!

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Sandy

Cooking Level: Beginning

Home Town: Clay Center, Kansas, USA

Living In: Coffeyville, Kansas, USA

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Reviewed: Jan. 28, 2008

This soup was so tastey, I am not a fan of cilantro but followed the recipe to a tee (used 2 jalepinos not 4) To me it was to die for... Top of my list. Thank you !!!

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Kellie

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Reviewed: Jan. 25, 2008

I love this soup and everyone I have made it for requests it.

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Katjelique

Home Town: Long Beach, California, USA

Living In: Berkeley, California, USA

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Reviewed: Jan. 16, 2008

OMG - This soup is amazing!!! I've made it twice now and each time it came out exactly as expected - delicious!! I like to make it so that I have lunch for a few days - as it tastes even better the next day...fantastic recipe!!

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Sharyl R.

Cooking Level: Intermediate

Home Town: Leduc, Alberta, Canada

Living In: St. Albert, Alberta, Canada

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Reviewed: Jan. 9, 2008

Very good! My husband I I both loved this. The changes I made were I used a can of original Rotel instead of a tomato (only b/c I'm sick and was lazy), added some shredded montery jack while it was cooking, and only put a few slices of jalapeno's in while it was cooking for the flavor but removed before serving. The Rotel has green chilies in it. I also threw it all in my crock pot on high for 4 hrs. I then topped w/ some low fat sour cream, shredded chedder, and some low fat tortilla chips. I will definalty make again, but try w/ the tomato and jalapeno to see how it is.

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