Reviewed: Oct. 12, 2008

This is a great recipe! I've been making it for a couple of years now, and I added a little bit of my sister's recipe to it also. I added some carrots, zucchini and yellow squash. Instead of using cheddar cheese we use jack cheese. Very good, I highly recommend this recipe to everyone that likes soup!

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Reviewer:

Patti

Cooking Level: Intermediate

Home Town: El Monte, California, USA

Reviewed: Nov. 13, 2005

Sorry, but my soup was a big disappointment. I was really looking forward to a new soup recipe, but this one seemed bitter, despite having so many of my favorite ingredients. Guess I'll keep trying!

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Reviewer:

BUCKEYEGRAD

Reviewed: Oct. 29, 2004

Very tasty soup however also very spicy. I used a can of diced tomatoes with green chilis already in them. I recommend a dollup of sour cream!

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Reviewer:

SARANADE

Reviewed: Oct. 17, 2004

WOW!! I must say this was a wonderful and easy recipe. I had never made tortilla soup before and was sooo pleased with the results. The avocado and cilantro made the soup, and I'm not even a huge fan of cilantro! I also added one fresh jalepeño which added some more spice. Other than that I didn't change a thing, it was perfect as is!

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Reviewer:

SARAHCANADA

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Aug. 28, 2004

This soups is WONDERFUL! I made this for my husband and a friend while watching football, paired it with a 7 layer dip and it was a huge hit! I added more garlic and added salsa verde, as recommended by others. A keeper for sure!

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Reviewer:

SUOLIVER

Reviewed: Jul. 8, 2004

Very quick, easy, delicious soup! I used diced tomatoes with jalapenos, which probably made it just a little spicier. Just a few tips: Make sure you cut the tortilla strips THIN (recipe says 1/8th inch). This is important for them to dissolve properly. Some of mine were a little thick. Also, do not skip the cilantro. It adds a lot to this soup!

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Reviewer:

stephkoch1

Reviewed: May 9, 2004

I made this in my crock pot and cooked on low about 6-8 hours. Instead of slicing the avocado, I made guacamole with fresh Italian flat leaf parseley since my husband doesn't like cilantro,and put a dollop in the soup before serving. Great recipe! Will make this again.

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Reviewer:

doggymom

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Monterey, Tennessee, USA

Reviewed: Feb. 9, 2004

If you've ever been to an Islands restaurant you'll know what to expect. Very good and easy to make. I added a 4oz can of Salsa Verde for an extra kick.

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Reviewer:

GIDGET2479

Reviewed: Feb. 3, 2004

This was an excellent soup! I only used 7 tortillas instead of 10 and added some chopped carrots, celery and fresh parsley. I also put a dollup of sour cream on each serving. Very good!

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