Reviewed: Jan. 7, 2008

Excellent recipe. Love the hotness from the jalapeños. This reminds me of my time in Mexico!

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missjey

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Reviewed: Jan. 6, 2008

Fantastic!!!!!! Nuff said.

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Quiqui

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Reviewed: Jan. 1, 2008

me, my husband ,and kids ages 5 &7 absolutely loved it. the ONLY adjustment was adding a couple of dashes of garlic powder and a pich of cayenne pepper. it was awesome. thanks for sharing!!!!!!!!

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kinkay

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Reviewed: Dec. 3, 2007

This was good but not great. I love all of the ingredients, so I thought this would be really delicious. It seemed like something was missing, though. Or maybe the proportions were off. I'm not sorry I made it, but I probably won't make it again.

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Alison Diven

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Nov. 28, 2007

very fresh tasting, quite good. we did add more jalapenos to suit our tastes. served with sour cream and lime wedges and garnished with cilantro.

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postpunkmom

Cooking Level: Expert

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Reviewed: Nov. 15, 2007

This soup is awesome and really easy to make. I used half a can of diced tomatoes with green chiles instead of the fresh tomato and jalepenos. I also seved it with Lime Tostitos instead of making the others. Everyone loved it. Thanks! I have already made it twice since this review!

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graciesmom

Cooking Level: Expert

Home Town: Hamburg, New York, USA

Living In: Boston, New York, USA

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Reviewed: Nov. 7, 2007

I got creative, I added cheese to the tortilla chips and then baked them. I also cut up litte squares of montery jack at the end and add them to the hot soup right before serving. I also used red onion, a little extra lime. I made for 6 it suggested 1 1/12 avocado? I used 3. Entire family loved it.

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JET'smom

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Oct. 2, 2007

This soup was very good. I didn't have any fresh jalapenos so I just used the pickled ones and I put too many in so it was very spicy, but still good. Next time, I will only put a few. Also, I wasn't paying attention and cooked my chicken first before I put it in and then realized I was supposed to cook the chicken in the broth! It still turned out great! It tastes just like the tortilla soup at On The Border. Thanks for the recipe!

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LODOM42

Cooking Level: Intermediate

Home Town: Columbus, Mississippi, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: Aug. 14, 2007

A very, very good soup!! I used a little less avocado, and a bit more lime, but I have absolutely no complaints!! I will be using this as my "going-out dish". Great recipe.

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ldanelis

Cooking Level: Intermediate

Home Town: Thunder Bay, Ontario, Canada

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Reviewed: Jul. 12, 2007

EXCELLENT!! This was so unbelievably good and easy. I made it using bottled lime juice and canned tomato - which is not good to substitute but it was all I had on hand and it was still WONDERFUL. I will make it using all fresh ingredients next time - which will be very soon! I do need to say my three young children thought that it was too hot - so like other reviewers suggest, you may want to decrease the jalapeno peppers. My husband and I LOVED it the way it is posted. Thank you for sharing such a great recipe!

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Cook

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Reviewed: May 30, 2007

Love this recipe. Like others, I mash some avocado into the soup and blend to make a creamier soup. I put in a little less lime as well(about 3/4 of what is written), as it was too strong as written for us. Great soup!!

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WILDWIRE

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Reviewed: May 15, 2007

I am not usually a fan of soup with broth and lots of vegetables (I'm more of a creamy/cheesy soup kind of person)... but I love avocados and lime so I thought I'd give this a try. And WOW!!! This is now my number one favorite soup. I make it at least once a week, using leftover chicken, or lemon marinated chicken. Doesn't matter, it's good no matter what. It's the no fail soup. Love it, love it, love it. Thank you so much!

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BEARNESTA

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

Living In: Rome, New York, USA

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Reviewed: Feb. 13, 2007

It was allright tasting, nothing special though.

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Melanie Booth

Cooking Level: Expert

Living In: Colerne, Wiltshire, England, U.K.

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Reviewed: Jan. 20, 2007

Everyone loves this soup and wants the recipie. I had it in Mexico and didn't think I would ever find a recipie. I double the avocados, shred the chicken and leave out the jalapenos. In Mexico they put in some kind of stringy cheese also. I can't figure out what they used. I tried mozarella but it just isn't the same. This is my new favorite soup!!

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Michelle

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Reviewed: Jan. 7, 2007

I made this soup as the recipe is written, and I liked the lime kick, but I just wasn't crazy for this soup at all.

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LoW

Cooking Level: Expert

Home Town: Walterboro, South Carolina, USA

Living In: Savannah, Georgia, USA

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Reviewed: Dec. 19, 2006

This soup is fantastic! I doubled the cilantro since my husband and I are both big fans of this herb.

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KKSAND

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Reviewed: Nov. 21, 2006

This is a great soup - I've made it many times and it is always requested by friends and family. One of my favorite substitutions is to add 6 - 10 tomatillos for the lime juice. It gives it a different kind of tart - very rich and yummy. I usually start them in the chicken stock first and then add everything else. I usually garnish with tortilla chips, cheese, and maybe a dollop of sour cream or salsa. You won't be sorry to try this one.

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Gramma_Rox

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Reviewed: Nov. 13, 2006

I love this recipe. I usually leave off the avocados because certain family members dislike them. But it tastes great even without the avacados. I like to top it with some quesadilla cheese too.

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Sallie Smith

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Reviewed: Nov. 9, 2006

I really liked this soup and so did my family. When I make it now, I make more broth and and a can of corn and a can of black beans if I am making it for a meal. If it is for a starter, then I leave the recipe alone.

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TERESAINGRAM

Cooking Level: Expert

Home Town: Hawkins, Texas, USA

Living In: Holly Lake Ranch, Texas, USA

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Reviewed: Nov. 3, 2006

This was delicious and even better the next day. I halved the jalapeno for this recipe since so many thought it was extra spicy. I used crushed tortillia chips and a little shredded cheese in the bottom of each coup bowl. I ate this every day for a week for lunch and ended up losing 3 pounds!

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