Reviewed: Nov. 8, 2011

Really enjoyed this soup! I will be making it again. I don't have corn tortillas at our regular grocery store, so I used tortilla chips and warmed them in the oven. I also added a squeeze of lime right before serving and it was great. Hubby really enjoyed it too. Thanks for the great recipe :)

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Reviewer:

Tanya O'Blenes

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Toronto, Ontario, Canada

Reviewed: Oct. 28, 2011

too oniony and watery,had no flavor. should have just gone with my regular old tortilla soup recipe.

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Reviewer:

ktockie

Reviewed: Oct. 20, 2011

Pretty good.... Both my hubs and I liked this but agreed that the addition of chicken would have been a HUGE improvement. As is, this was a tad boring and really not that filling at all. If it weren't for the quesadillas I served on the side, we'd have have been searching the cupboards later on (we Midwestners like hearty meals, I guess). To speed prep, I purchased a bag of tri-colored tortilla strips. I definitely think adding these and cubed avocado is a must (it adds a little "oomph" to an otherwise basic soup). NOTE: I thought the proportions of cilantro and chipotle were spot on. It really is a matter of preference, so go with what suits your tastes. Served with cheese quesadillas and margaritas, this was a decent meal. I just wouldn't make this again without adding some meat to bulk it up a bit. Thanks for sharing, Andree! :-)

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Reviewer:

Chef Mickey (aka Mickey)

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Cooking Level: Intermediate

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

Reviewed: Oct. 13, 2011

So good! I could have eaten 3 bowls of this ;)

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Sep. 13, 2011

I've made this recipe a few times and has always been a hit with my family. Hits the spot every time. Good with a little left over rice added and topped with cheese.

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Reviewer:

Sara

Cooking Level: Intermediate

Home Town: Henderson, Nevada, USA

Reviewed: May 4, 2011

Wow! I've been looking for a soup like this for a LONG time! It's very similar to one I get at a nearby restaurant with shrimp in it. I made chicken (on the side with a little salt and pepper) to go in it the first time and it's was delicious. I used one can of diced tomatoes, rinsed off, a lil less cilantro and broth, and added a chicken bouillon cube and salt to taste. So good! I will definitely make this again. **Update: I've made this many times and skip the tortillas and avocado. I also follow the recipe when I have fresh tomatoes. Yum!

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Reviewer:

Sarah

Cooking Level: Expert

Reviewed: Jan. 21, 2011

I didn't fryny tortillas but just used store bought tortilla chips - and I used this recipe as a soup base and added lots fo vegetables and a can of pintos. I will use this soup base again and again!

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Reviewer:

Jen Woy

Cooking Level: Expert

Living In: San Anselmo, California, USA

Reviewed: Mar. 20, 2010

I loved this recipe! I followed it to the T except for I used tostada shells instead of frying my own tortillas. I also sprinkled a little extra cumin in for a little different taste. Next time I might cut down on the amount of onion because mine was a bit overpowering. But otherwise it was great!

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Reviewer:

LanaLove

Reviewed: Nov. 14, 2009

I used some canned substitutes and it was still great...drained diced tomatoes instead of fresh and canned diced chilles instead of adobo. I also added canned black beans and corn a couple times for a heartier soup. Always topped with monterey jack cheese and tortilla strips (or chips). Always enjoyed to the last drop!

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