Reviewed: Mar. 8, 2008

So good!! But spicy! I ended up taking out the chipotle peppers a few minutes after I threw them in, and the soup was plenty spicy. I thought the cilantro amount was perfect - it was definitely a main flavor. If I were to change anything I would add just a little more tomato and a little less onion. I recommend plenty of avocado to eat with it. :)

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meatme

	Home Town: Juneau, Alaska, USA Living In: Ashland, Oregon, USA
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Reviewed: Feb. 2, 2008

IS EXCELENT

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L_maria


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Reviewed: Mar. 20, 2007

Excellent recipe. Light and refreshing in the summer with a salad. I've used thin tortilla chips when I've been pressed on time, and that was fine becuase I think it's the avacado that puts it over the top. Thanks Andree!

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Wainy


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Reviewed: Mar. 18, 2007

Extremely flavorful (I actually disgree with many other posters and loved all the cilantro in the recipe). Our only issue is that the soup was VERY spicy for some reason. We only used one chipotle, but it made the dish almost too spicy for one of our dinner guests. Fortunately the avocado (and a glass of milk!) kept the heat down a bit.

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algoan


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Reviewed: Feb. 28, 2007

The soup was great. My wife really loved it. She is very particular about the soups she eats. I added some pre-cooked chicken and it really made the dish. Next time I will also add some lime.

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T. Coulter

	Cooking Level: Expert Living In: Portland, Texas, USA
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Reviewed: Jan. 28, 2007

This was great and the kind of recipe you can tweak and make your own. Along with the tomato, onion and cilantro, I pureed some steamed cauliflower. I like to up my veggie intake any way I can. I also put a can of diced tomatoes(with green chiles) and a can of hominy to the simmering mixture. I made some jasmine rice and put in bowls and poured the soup over. I garnished with the avocado and chips and a dollup of Tofutti sour cream replacement. This was delicious! Thank you for sharing.

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L.C.


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Reviewed: Nov. 5, 2006

This was good, but it definitely needs some add-ins. I halved the cilantro, and I'm glad I did. Recipe doesn't really call for cooking the soup, but I sauteed some diced potatoes separately, then cooked them in the soup for about 10 minutes. Also added some corn and shredded chicken. Yum.

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MADBALL

	Cooking Level: Intermediate Home Town: Bolingbrook, Illinois, USA Living In: San Marcos, California, USA
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Reviewed: Nov. 2, 2006

LOVED IT! Exactly the soup recipe I have been looking for the past 3 years! SO easy to make and great leftover (if there are any!!) A couple of variations to try: add 2 T uncooked long-grain rice; add cooked and cubed chicken breast; add sliced andouille sausage; the possibilities are endless!

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Lindsay Ritchie

	Cooking Level: Intermediate Home Town: Bellevue, Washington, USA Living In: Monroe, Washington, USA
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Reviewed: Aug. 3, 2006

It was just too darn hot yesterday, and I'd already picked up the ingredients for the soup, so I had it cold--I just tossed everything in the blender raw and voila! Instant soup. I reduced the (vegetable) broth to 3 cups because I prefer a thicker cold soup, but I forgot to reduce the chipotle, and it was HOT, but oh so good! I had leftover red pepper, so I chopped that up for garnish (I left out the tortillas)--yum! I think this would be good with corn, too. I'm sure it will be delicious hot.

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KymInNM

	Cooking Level: Intermediate Home Town: Central Point, Oregon, USA Living In: Santa Fe, New Mexico, USA
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Reviewed: Feb. 15, 2006

This was great! SO easy to make too! Next time - I hope to try the baked strips for the garnish (I used crumbled store-bought baked chips to save some time). Will definitely make again...and again...and again! Maybe with a few suggestions by other reviewers - but the base recipe is GREAT as is!

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FOCUSED ON FOOD

	Cooking Level: Intermediate Home Town: Canajoharie, New York, USA Living In: Nashua, New Hampshire, USA
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Reviewed: Oct. 15, 2003

I loved this soup. I do suggest that adding chopped raw onion and bit of lime juice does just the trick. The lime juice is essential when adding chicken. Thanks Andree!

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CHEVITOVERDE


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Reviewed: May 5, 2003

We loved this soup. I sprayed the tortillas with cooking spray and baked them and they turned out perfect. I also added some shredded chicken to the soup and sprinkled a little cheddar cheese on top along with the avacado and tortilla strips when serving. We thought is was even better the next day.

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PICANTE

	Cooking Level: Expert Home Town: Corning, New York, USA Living In: North Attleboro, Massachusetts, USA
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Reviewed: Jan. 27, 2003

I am a Latina who loves Cilantro, but this soup had a little too much. Otherwise, it was great.

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SANDRA75


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Reviewed: Jan. 11, 2003

Wow...what a recipe! I brings back happy memories for me. It is nice, easy and quick to prepare. I did not use as much oil as recommended...the amount of cilantro was a bit much, it should be used as a garnish only, with lime, onions etc. Adding a cup or two of chicken would be just perfect. I will prepare this in order to use my Thanksgiving "saved-over" turkey. Gracias Andre, tu sopa es digna de un soberano Azteca !!!

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ISSIS


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Reviewed: Jan. 7, 2003

I made this for some guest and they absolutely loved it! The gobbled it all up!

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GICASTANON


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Reviewed: Oct. 18, 2002

This is such a delicious recipe. I add cooked chicken, cut into cubes to make it more like a meal. It is my favorite recipe for chicken tortilla soup!

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Mary DiStefano


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Reviewed: Oct. 18, 2002

This is such a great recipe! My husband and I will be making this weekly! We added chunks of chicken and it was perfect for dinner! Thanks!

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TREVINEE


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