Reviewed: Nov. 10, 2009

I would give this recipe 4 stars! I changed a few things. The first time I prepared it it turned out perfectly. The only thing I changed was decreasing the amount of chicken broth from 6 cups to 4 1/2 cups. I would recommend this to any friend or family member.

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teasha

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Reviewed: Nov. 9, 2009

Very simple and easy to make. I used fresh tomatoes rather than canned, and added corn and red sweet pepper. I skipped the veg oil and baked my tortilla pieces. Used olive oil spray to saute garlic/onions. I added the tortilla pieces to the bottom of the soup bowl after cooking rather than cooking them in the soup and it turned out fine. garnished with fresh cilantro, some of the tortilla pieces and a dollop of sour cream.

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leibatt

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Reviewed: Nov. 2, 2009

best soup ever!!!!!!!!!!!!!!!!!! thank you

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JOJO7030

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Reviewed: Nov. 2, 2009

I followed the recipe until the end. I added a splash of cream to give it a lighter color as I added in the chicken and heated it through. I paired mine up with a garnish of 2 Tostitos Hint of Lime chips and a dollop of sour cream. My husband loved and we had enough to take for lunch the next day :)

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cchellez

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Reviewed: Oct. 21, 2009

I actually was very disappointed with this recipe. I was expecting something so very spectacular since I had read so many amazing reviews, but I found that it left a lot to be desired. First of all, many people said to decrease the oil. I didn't find that to be true and my soup was NOT oily. Secondly, the recipe says to saute the onion, garlic, and tortillas together for 2 - 3 minutes. Well that certainly was not long enough and because of that the onions were crunchy. I imagine they are supposed to be that way but I didn't care for it at all. It made the soup a bit bitter. Secondly, there were no veggies other than the canned tomatoes and onions which made the soup bland. However, I did add a can of corn which did little for the soup as far as flavor goes. I had to increase the amount of tortillas since I like my soup with more tortillas. Like one reviewer did,I added cream to the mixture since I don't care for brothy types of soups as much as creamy soups. I don't know what all the rave was about. On top of that, since the reviews were so great I doubled the recipe. Now I have double the amount of soup that I am not so crazy about. We did add lime and cheddar cheese on top of our individual servings which added more flavor. All in all I was sorely disappointed. I am going to freeze most of this and maybe I'll enjoy it better at another point in time. Cheese should be made part of the recipe as well as, perhaps, black beans or what one enjoys, to add more dimension to this r

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QueenBee

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Reviewed: Oct. 19, 2009

This is by far the best chicken tortilla soup I have ever had.. I have made it numerous times for family and they always want the recipe. The one and only thing I changed was the can of tomatoes. I had a can of the "mexican tomatoes" with lime juice and green chilies and I used that instead. Thank you so much for sharing such an awesome recipe!

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Amber

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Reviewed: Oct. 18, 2009

My Mexican friend thought I couldn't cook Mexican food, until I cooked him this soup - he loved it. Actually all my friends tell me it's their new favorite soup. I usually put in less salt and more bay leaves and that's perfect for me.

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Zesska

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Reviewed: Oct. 14, 2009

A very tasty soup. A little kick from the cayenne pepper but I like it. The only changes I made were, I didn't have cilantro, plus my fiance doesn't like it. I also added some corn and some black beans, and used dark meat instead of breasts. Other than that, I followed the seasonings that the recipe called for. Very yummy especially on a cold fall day in Ohio! Thank you!

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CAYEE

Home Town: Eastlake, Ohio, USA

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Reviewed: Sep. 21, 2009

I took all the advice from others' reviews and it turned out delicious!! First of all, i only used 2 tbsp. of oil. I also added a can of corn as well as a can of black beans. And instead of 6 cups of chicken stock, I used 5 cups of stock and 1 cup of milk. I love this recipe and look forward to passing it on!

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Emily

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Reviewed: Aug. 13, 2009

This spicy little number was a big hit with the hubby!! I did make a couple changes. I only used 3 tablespoon of canola oil. I added ½ teaspoon of red pepper flakes to step up the heat. I did not cook the tortillas in the soup because they would have become a soggy mess. So I added them to the actual bowl before serving. I also used my slow cooker to roast a whole chicken so I had fresh stock and moist chicken to add to the soup. I added a couple drops of lime juice and shredded cheese to serve.

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MamaHealthNut

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: Aug. 8, 2009

We have 5 kids and this was great, thanks for the recipe!!!

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Lauralee

Cooking Level: Expert

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Reviewed: Jul. 29, 2009

This soup tasted really good. My husband loved it. The only things I did differently was that I omitted the beans and I ended up pureeing about half of it and then mixing it back in. Other than that-it was exactly what we were looking for!

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lea bea

Cooking Level: Intermediate

Home Town: Ojai, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 28, 2009

This is a really good recipe, but I felt that it would have been a bit plain as is. I reduced the amount of oil to about 2-3 T. I added a bit of cayenne pepper for kick. (I didn't add enough, though.) Then I added about half a can of black beans and about a cup of grilled corn kernels. I topped it all of with strips of fried corn tortilla. Had I been a teensy less concerned for fat content, I would have also topped it with a bit of cheese and maybe a dab of sour cream.

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Brandi

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Reviewed: Jul. 28, 2009

Awesome recipe! The only variations I made were adding some jalapenos to the mix and using some leftover rotisserie chicken rather than buying some new breasts. I made this for my parents and they absolutely loved it, even my Dad who didn't think he would like it. I was very impressed myself and found that the recipe rivals my favorite Chicken Tortilla Soup from a local restaurant.

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JasonRH

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Reviewed: Jun. 17, 2009

This is my favorite soup! I usually add extra broth, extra garlic and frozen corn. I freeze leftovers in individual containers.

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Kim B.

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

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Reviewed: Jun. 13, 2009

great soup, just what I was looking for. The husband and kids loved it. Made great left overs. The only thing I did not do was add the tortillas in the begining. I used the tortilla strips crushed on top. Also added sour cream avacado & cheese.

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time2eat

Cooking Level: Beginning

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Reviewed: May 11, 2009

Good start for a soup. I have made this a few times and find it still needs a bit more flavor. I tried adding both green chilies and black beans or pinto beans and It hit the spot for me. As for the tortillas, after reading various reviews I decided to fry them and set aside. I added half of them in 10 min before serving (for some texture) and served the other half crispy on top. Save yourself some time and buy tortilla chips at the store. Good stuff though.

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Lisa

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Reviewed: Apr. 25, 2009

AWESOME! ANd even better the second day!!

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Martha

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Reviewed: Apr. 14, 2009

This soup was great! I took the tortillas first and stacked them and sliced thin strips out of half, Then chop the other half real good. In the oil first fry the strips till crisp and drain on paper towel and save for the end. Then I followed the recipe and added the crisp tortillas at the end and it was just like Mexico. Oh I added half Rotel and half diced tomatos, gave it a little kick.

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wanna

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 1, 2009

This was flavorful and delicious! I only made a few minor additions/changes. I used a can of diced tomatoes with green chilies instead of just diced tomatoes. I also cut up a rotisserie chicken and added that to the soup and then simmered it for 30 minutes. I also added some garlic powder to this for more flavor. I didn't saute corn tortillas at the beginning because I like serving them at the end with tortilla chips and for people to add as much as they please. Great recipe and a keeper!

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