Reviewed: Jul. 30, 2009

Wow - great recipe! I did spice it up a bit more by adding more chili powder and some cumin. More garlic. Also topped with diced jalepenos, but we like it hot! Thanks for a keeper recipe.

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TAMHEATH

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Reviewed: Jul. 24, 2009

Great, easy soup

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claudia

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2009

With a quick addition of a corn tortilla slurry..(flash fry tortillas in sautee pan, coating both sides in oil til soft, not crisp)cut small sections and place in food processor or blender, add chicken stock or base from soup and blend til consistency of a daquiri or slurpee. Pour back slurry into soup and let it simmer to finish. Just a great background flavor enhancer. Try it!

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Eric

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Reviewed: Jul. 15, 2009

I really don't care for soup and especially my younger sister doesn't either. She is always hating on soup and after she saw her picky boyfriend eat and rave about it she gave it a try. I'm soo glad I finally gave this recipe a try because I'll continue to make this soup! I didn't use this exactly. I started off with whole chicken thighs in the pot and seared them for a few minutes on both sides while sauteing onions & garlic with the chicken. Then added the liquids. I decided not to use hominy since I was trying to cut back on carbs. I cut corn off fresh corn on the cob. Used one can of fat free clear broth, 1 chicken bullion cube & 1 tomato bullion cube. I used 1 jalapeno chopped and a can of whole stewed tomatoes. I didn't have any black beans, but I used a can of red beans and it's just as good. Topped with cheddar cheese, chopped white onion, cilantro, chopped corn chips, sour cream and guacamole. FANTASTIC!

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nikkie

Cooking Level: Expert

Home Town: Iwakuni, Yamaguchi, Japan

Living In: Dallas, Texas, USA

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Reviewed: Jul. 12, 2009

Excellent recipe! The whole family said it was the best soup they had ever had! I wish I wouldn't have added the oregano, because I spent some time trying to get rid of that flavor. Last time I didn't use any. I ended up adding 3 cans chicken broth, 2 cans hominy 1 can mild rotel and one can hot with green chiles. I also love black beans so I used 3 cans of those. Added quite a bit of chipotle spice along with chile powder and cumin. I used my own made up mexican spice and grilled the chicken before putting it in the soup. Great recipe all around!

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kclight

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Highland Village, Texas, USA

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Reviewed: Jul. 9, 2009

This was very easy to make! Also, the best tortilla soup I have ever eaten.

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Lina Perez

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Reviewed: Jun. 20, 2009

This is the best tortilla soup! I like tomato based chicken tortilla soups without a lot of extras in it. I left out the water and used 2 whole cans of chicken broth. I also left out the corn. This soup is great!

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TXGirl

Cooking Level: Intermediate

Home Town: Mckinney, Texas, USA

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Reviewed: Jun. 15, 2009

I did not care for this recipe. I've had Chicken Tortilla soup from many different restaurants, but I've never had any that tasted like this. I even simmered it for awhile hoping it would get better...and then just ended up ordering a pizza!!

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Just me :)

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Reviewed: Jun. 12, 2009

This is tasty, but a little tomato-y for my taste. Next Time I'd use Rotel, like the review by 1970sall says. But I like the beans + hominy. Yum! Anything is good with crushed tortilla chips and all the other delicious toppings. Great with cornbread.

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Trust Me I'm a Foodie

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Reviewed: May 15, 2009

Fantastic quick recipe! Here are my changes: I used cumin instead of oregano, used chix broth in place of water, and used Rotel diced tomatoes with Lime and cilantro. This was a really great recipe!!!

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1970sally

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Reviewed: Apr. 21, 2009

i have a similar recipe to this and i caompared them, i did not make a lot of changes however one thing my other recipe had that this one did not was adding lime juice to it. it just really brings out the flavors in this soup.I also used 5 cups chicken broth and omitted the water, it worked great I think it is one of my familys favorite and whenever i take it in as a meal to someone they rave about it.

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DebS

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Reviewed: Mar. 25, 2009

Yum! We love soup at our house and we love "mexican-y" type foods too, so this was a hit, even with the kids (age 4 and 17 months). I added a heaping tsp. of cumin (because we love it so much). I didn't have a can of green chiles, but I did have a can of rotel diced tomatoes and green chiles, which I drained and added instead. I doubled the black beans because we love them and all I had was a big can anyways. Yummy!

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AES

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Reviewed: Mar. 15, 2009

This is wonderful! I made it without the black beans (my bf is not a fan) but I believe would have been even better with them. I let it simmer for over an hr and used cumin instead of oregano. Definite keeper.

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Undomesticated Goddess

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Reviewed: Mar. 14, 2009

The first time I made this, I used all the ingredients minus the hominy, green chiles & black beans & it turned out great, just too much of a tomato base. The second time I made it, I did the same thing as the first time, but used a smaller can of crushed tomatoes, I increased the chicken broth by 3 cups & also added 2 zucchinis & 2 yellow squash. It was very good & my kids enjoyed it! In place of the tortilla chips, I used Fritos chips (they stay crunchy longer) I tasted very mich like the soup that I order at a local restaurant. Still very delicious!!

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JanetS

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Reviewed: Mar. 7, 2009

My favorite soup to make. As others have mentioned, a little can of salsa casera is a nice addition.

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lowerhaightcook

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Reviewed: Mar. 3, 2009

Made it tonight, we found it very good. Left out the hominy since all I could find was a big can, it'd all go to waste so I skipped that. Forgot the green onions so instead we just had sour cream, cheese and avocado on top. If you like thick hearty, stick with the directions here.

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Buslady

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Reviewed: Mar. 1, 2009

I made this last night for our family. I have had tortilla soups before and I tend to like it very thick.So what I did was chop up 5 corn tortillas very small and added it to the soup as it was cooking and then added 1 extra can of chicken broth, I also let it cook for about 1 hour more than suggested. It was wonderful! So full of flavor and my kids ate it! Will definately make again...might also consider this something to make for guests.

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flo

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Reviewed: Feb. 27, 2009

I scaled this recipe up to make enough for a soup swap. It scaled up nicely - a good sign of a nicely balanced recipe. I did use diced tomatoes instead of crushed and kept the liquid from them as well and used non-condensed broth. In the end I didn't add in any water and the soup is very flavourful. I used only corn as hominy is not available in my area, but I think if I did have hominy I would use 1/2 the amounts of both or it would be overwhelmingly corny. I also used shredded rotisserie chicken meat, both white and dark meat instead of just chicken breast - fast and more flavour with the dark meat. Good recipe.

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romyo

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Reviewed: Feb. 22, 2009

MONTHLY DINNER..at least twice! this is my family's favorite soup recipe. we cheat and use tortilla chips sometimes as well as swap out monterey jack cheese for mozarella. don't be intimidated by the long list of ingredients...everything practically gets dumped from a can into the pot! it's so easy yet so flavorful and wholesome!

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mary poppins

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Reviewed: Feb. 15, 2009

My daughter got this recipe here and made the dinner for me and my husband while I was recovering from a surgery. My husband normally does not like tomato-based soup, but he had two bowls of this soup that night. It was quite delicious.

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