Reviewed: Sep. 1, 2008

I was really suprised by this recipe. I usually don't finish soups, but my husband and I were licking the bottom of the bowls. We added black beans and corn, used only 3-4T of oil, and added crispy tortillas on top. It was great!

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plm

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Reviewed: Jun. 17, 2008

I have tried this recipe multiple times and I only changed a few things. First off with food prices being so incredible lately I got chicken thighs on sale for about 3 bucks. I just seared them in the pan and tossed them into the stock with the rest of the ingredients. I then added a can of black beans and a can of hominy to offset the fact that I didn't have much protein to begin with. I let the whole thing simmer for about 2 hours (to cook the chicken) it shredded nicely and had a delicious soup.

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J. Alcenius

Cooking Level: Professional

Home Town: Belleville, Michigan, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: Feb. 10, 2008

This soup was fabulous. Great recipe. I too did it with a rotisserie chicken. Also added some corn and a can of black beans. For the tomatoes I used one 16 oz can of tomatoes and make then used 1 container of Jacks special salsa. made it great. Took some to a neighbor and she said the best soup she ever had.

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NIKKIPHILLIPS

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Reviewed: Feb. 9, 2008

This is a great recipe! I made some changes though. I added chiles, sliced water chestnuts and a few diced green peppers. I omitted the cheyenne pepper because I didn't have any. I also cooked this in the crockpot for about 2 hours. I cut strips of soft tortilla shells and added some to the soup to thicken. I did continue to cut strips of soft tortilla shells and bake them at 300 to add later on if wanted. I too added a shredded mexican cheese blend during and after cooking. I'll be keeping this recipe handy. Thanks!

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Amber

Cooking Level: Intermediate

Home Town: Canal Fulton, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: Jan. 25, 2008

Saw the reviews and had to try it. So easy and spicy enough to make your nose run. I added a can of drained whole kernal corn and a can of rinsed black beans to it. I also browned & salted some sliced up corn tortillas to put on top. Yummy!!!

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piper5963

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Reviewed: Jan. 25, 2008

This is a great tortilla soup recipe. I use less chicken, and add chopped green chillies, it is consistently delicious.

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mommajana

Cooking Level: Expert

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Reviewed: Jan. 20, 2008

I thought this was very good. I didn't have bay leaves or cayenne, so I had to leave those out. After looking at the reviews, I decided not to make my own chips and just put in some crushed tortilla chips I had. As a result, I also eliminated the oil. Also added corn, put in less chicken than it called for, and topped with more tortilla chips for a crunch when served. This is very filling! I think there is too much chicken in the recipe; even the amount I put in was too much for me. I didn't think it was spicy, but that is probably because I left out the cayenne. I'll make it again with even less chicken.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jan. 17, 2008

This is soo good!! I only used 2-3 T oil. I also only used 5 cups chicken stock since I only used 4 chicken breasts. May add a few black beans also next time. So healthy and yummy!!

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Mary Van Auken

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Reviewed: Jan. 3, 2008

I thought this was great. I did make a couple changes. Cut the chicken broth down to 5 cups. I also added 2 fresh jalapenos to the onion/garlic/tortilla mixture, and cooked that a lot longer, until soft - then pureed it before adding the tomatoes. Got rave reviews! :)

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gigidoll74

Cooking Level: Intermediate

Home Town: Alhambra, California, USA

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Reviewed: Jan. 3, 2008

excellent flavor the family loved this one

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cupcake

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Reviewed: Dec. 30, 2007

Fantastic! I only added about 1 lb. of chicken and it was plenty. Garnish with avocado, shredded cheese and sour cream and you have perfection!

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HEATHERBROEK

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Reviewed: Dec. 8, 2007

So simple and delicious! I add crunchy tortilla strips to the top along with some cheese and green onions. My husband can eat all by himself.

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SISSY205

Cooking Level: Expert

Living In: Rialto, California, USA

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Reviewed: Nov. 23, 2007

This was soooooo good, w/wo my changes! First, I used chicken tenderloins,(about 10 pc) cubed & cooked along in step #1. Near the end of the sauteing I added 1 yellow squash chopped & 1C chopped carrots. When serving I added a slice of avocado, cheese & a little orzo. Watch the cayenne, this made it very spicy, but really good! Enjoy

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chibiharuka

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Reviewed: Oct. 25, 2007

This was so yummy and easy! My husband and kids loved it. Can't wait to make it again.

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kari lou

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Reviewed: Oct. 16, 2007

WOW! This is the recipe I have been looking for! What amazing soup! This is the best chicken tortilla soup I have ever had and I try it everywhere I go. I found it easy to make, I only wish I had made twice as much because everyone in the house wants leftovers for tomorrows lunch! I added a 16 oz bag of frozen white corn when I made it. Thank you Trey, for sharing this recipe. I will make it often.

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Cherward

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Reviewed: Oct. 16, 2007

I have been using Ro-tel's new diced tomatoes with lime and cilantro in place of plain tomatoes. It gives the soup a really great KICK. I have also been omitting the cayenne pepper in this variation.

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MissyM

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Reviewed: Sep. 30, 2007

Delicious! I added extra cumin, cooked the chicken previously and used the stock from that. I also used fresh chopped tomatoes. Tasted just like what I used to eat in Mexico.

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ak

Cooking Level: Intermediate

Home Town: Fairbanks, Alaska, USA

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Reviewed: Aug. 25, 2007

Great flavor! As stated before, you don't need quite as much oil as recommended--half would have been plenty. I added fresh avocado and jack cheese when I served it. YUM!!

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LuvnMitch

Cooking Level: Expert

Home Town: Rison, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Aug. 1, 2007

I have to admitt, when I got everything together in the pot, it didn't look so good. Appearance was important, because I was planning to serve this soup at my family's restaurant. The only change I made was I added lots of frozen sweet white corn. I finished cooking it, then I garnished it with sour cream, shredded cheddar and fried corn tortilla chips. It was absolutely delicious! Everybody that tasted it loved it! It's my mom's new favorite soup. It tastes like a really good chicken chimichanga with all of the garnish on it, it's a keeper!

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my3sons

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Reviewed: Jul. 16, 2007

This recipe is the closest to mine I've found. What makes this soup taste truly authentic is to fry the tortilla strips slightly before adding to the soup. It adds not only a special flavor but when the soup is simmered for 30 to 45 min. it acts as a thickener too. ALWAYS great the next day. In a pinch I have used Restaurant Style Tortilla Chips, but the flavor is still not quite the same as when using fried strips. I even make extra for those that like to add more or use for munching with the soup.

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Sundance

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