Reviewed: Jan. 5, 2008

We love this recipe. We have made it several times and there are a couple of things we do differently. Like many others, we saute the chicken in olive oil and the garlic and onion, but before we add any of the other ingredients we add the oregano and chili pepper to the chicken mixture and let that cook for about a minute. We have found this really awakens the flavors of both spices. But this is such a wonderful and easy recipe that anyone can make it.

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Amber

Cooking Level: Expert

Home Town: Beckley, West Virginia, USA

Living In: Rock Springs, Wyoming, USA

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Reviewed: Dec. 22, 2007

Came out great. I skipped the corn and doubled the Hominy. I used Red Bell Pepper instead of the green chiles to reduce heat for the kids. As a garnish, we provide Sliced Jalepenos and Serranos to add spice to desired level.

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Dr-29-Dunes

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Reviewed: Dec. 14, 2007

It was good, i think i have decided that i don't like hominy. It was good, I think next time i will try something else.

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Tricia

Cooking Level: Expert

Home Town: Billerica, Massachusetts, USA

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Reviewed: Dec. 12, 2007

Well, I just got done with my 2nd helping of this and OH MY GOSH was it good. Here are the changes I made. I used left over fajita chicken from the night before that I had marinated for 48 hours in dry sherry, soy sauce, garlic, sugar, and veg oil. I misread the amount of chili powder and thought it said 2 TBS, then I caught my mistake so there I was spooning some of it out. I omitted the hominy and used a larger can of black beans. I used a cup of frozen corn and 1 can of stewed tomatoes and 1 can of diced which I threw into the food processor for a bit. I also used bottled, pickled jalapenos in place of the green chilis as I like those better, but I just eye balled to my liking. This was sooooooooo good! Thank you!!!

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Jennifer

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Granbury, Texas, USA

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Reviewed: Dec. 9, 2007

The absolute best! Wonderful when it was sleeting this week. We loved all the flavors. Next time will add some lime juice.

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mom2five

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Reviewed: Dec. 4, 2007

The best tortilla soup I've ever had. Added some fresh lime juice, baked whole wheat tortillas,and tex mex cheese.

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sebrew

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Dec. 1, 2007

This is amazing!! My husband who hates beans even ate it and reheated it the next day for lunch. It just gets better and better.

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KARLAMN

Cooking Level: Intermediate

Living In: Buffalo, Minnesota, USA

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Reviewed: Nov. 28, 2007

I made this for my boyfriend and he loved it!!! I didn't add the corn, hominy, or the beans because he didn't want any of that and I used 3 pieces of chicken instead of 2. He did say it could have been a little more soupier. I used 2 cans of broth so next time I'll probably use 3. The recipe doesn't say how to cook the chicken so I boiled mine and then shredded it. When I asked him how it was, he told me it was better than what you get in the restaurants!

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pinkteach

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Reviewed: Nov. 28, 2007

This is a good soup, and easy to make. I usally buy a chicken thats already rosted at the store and pull off the meat to use in the soup.

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SarahSmile

Home Town: Santiago, Santiago Metropolitan Region, Chile

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 27, 2007

Thank you very much for a simple recipe for a very delicious soup. We enjoyed it very much last night. Thanks for helping out "the man with a can, but no plan".

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75063

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Reviewed: Nov. 25, 2007

This recipe was a great way for me to use up the majority of the leftovers I had from enchiladas a few nights earlier. I didn't have any crushed tomatos on hand so I just used tomato soup instead and that worked just fine. Next time I make this soup I will probably omit the chicken, for some reason I enjoyed the spoonfulls without it better. Cheese, sour cream and broken tortilla chips on top made the soup just that much better. Good recipe, thanks.

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Celeste

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2007

We love this soup and eat it all the time...I add kindey beans and a nice squeeze of lemon....and home made torilla strips add a nice touch

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Kimbeyley

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Reviewed: Nov. 15, 2007

This soup rocked my world. I did the same as the person below only added a packet of taco seasoning and mixed pintos and black beans...so yum

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Clint

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Reviewed: Nov. 10, 2007

I hate to write such a bad review, but the overwhelming flavor of this soup was TOMATO! I used other reviewer's advice, and subbed cumin for the oregano, sauted the chicken, garlic and onions together, then simmered for 1 hour. Also increased chicken broth to 4 c - good thing b/c the soup was still thick. But all I could taste was the tomato flavor in my bowl, even with sour cream, cheese and chips. My husband tried bite (without toppings) and thought it was veggie soup. I will not be making this recipe again, sorry!

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Katie K.

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2007

To make this vegetarian, I omitted chicken and used vegetable broth. I love this soup. It was great and so quick and easy!

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grandios00

Cooking Level: Expert

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Reviewed: Oct. 16, 2007

Followed the recipe as written and my husband loved it. It's very spicy, just as you would suspect from the list of ingredients, so my 10 and 11 year olds did not like it very much. Mine came out more as a gumbo than as a soup, but very good just the same. It was actually better the next day too! Thanks for sharing.

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Sue

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Reviewed: Oct. 15, 2007

I made this for a large group of people for a volunteer dinner (second time I had made it). Everyone loved it. One lady asked to take the leftovers so she could freeze it and wouldn't have to cook for a week! The only changes I made were to use a rotiserrie chicken to save time on cooking, I omitted the hominy, and I added frozen corn. Also, when serving this, make sure to toast some corn tortilla strips in the oven. This was also the first recipe I used to impress my boyfriend :)

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Leigh

Cooking Level: Intermediate

Home Town: Paducah, Kentucky, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Oct. 8, 2007

This soup was good, but did not bring the raving reviews that I had hoped for. I followed the recipe as it was written, adding additional simmering time to allow the flavors to meld. I thought that it was missing a little something, so added 1/2 teaspoon of cumin. With all of the ingredients mixed in, there was very little liquid in the soup. After serving a few portions, I went ahead and added another can of chicken broth. The soup tasted better the second day, but still not 5 stars.

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SSTRAWDER

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Naperville, Illinois, USA

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Reviewed: Oct. 2, 2007

My husband doesn't usually RAVE about soup but he did with this so it gets 5 stars. We don't like hominy so I didn't use it and he added sliced jalapeno to make it hot. Made as directed and it's really good but it's even better the next day.

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TRUCKERBOO

Cooking Level: Expert

Home Town: Santa Ana, California, USA

Living In: Salem, Oregon, USA

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Reviewed: Sep. 30, 2007

This soup was amazing with my modifications: I cooked the chicken in the soup pot before adding the onions and garlic (adds more flavour). When I was shopping for this recipe, I found small tins of Mexican sauce in the Mexican section of the grocery store (Herdez brand). I bought three to use instead of the crushed tomatoes but when I went to add them in the soup pot one small tin was HOT! I added the one tin, chopped up a fresh tomato, and added a half jar of tomato sauce I had left over. I also added 2.5 cups of chicken broth, and about 2 cups of veggie broth. Like others, I used cumin instead of oregano. I left out the hot peppers, because with this Herdez sauce, it was honestly really spicy. Limes are essential though, to counteract the heat. I added three limes and the zest of one lime to the soup when cooking, and chopped up small sections of lime and avocado when serving the soup. Monterey Jack cheese made this dish! thanks a lot for the awesome recipe!

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