The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 12, 2005
This was a fantastic recipe!! Lots of taste, perfect seasonings. I added corn to the recipe and added the corn tortillas on top of the soup when I served for dinner. I received compliments even from those who admitted they did not like tortilla soup!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 26, 2005
Easy for a beginner & Delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 15, 2005
A very good tortilla soup but as I have seen others comment, chicken breast just doesnt work with soup. Use thigh, wing and leg pieces. I would also recommend doubling this recipe. I humbly disagree that this soup serves 6-8. Other than these rather personal preferences this recipe is just a few short microns away from incredible.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 6, 2005
This is excellent! It got rave reviews from my son and husband (even though I accidentally made it with black pepper instead of cayenne pepper). *blushes* I didn't mind the "mushy" tortillas. You can always add extra cut-up tortillas to the soup at the end of cooking. The "mushy" tortillas make the soup nice and thick. Instead of canned tomatoes, I used two chopped fresh tomatoes and one can (8-oz.) of tomato sauce. To make the whole preparation easier, I just used 1 pound of diced, boneless chicken and sauteed that along with the tortillas, etc. at the beginning of the preparation. This is a nice hearty soup with fairly easy preparation. I love it! Don't forget to serve it with a wedge of lime.
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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Rockville, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: May 28, 2005
Good stuff! I used only 4 tortillas and that was plenty, only used them as topping so they wouldn't be soggy. Left out the cilantro,instead squeezed a lime into the soup just befores serving. I too used 1 can Rotel and 1 can plain tomotoes, this made it just the right spicyness with toppings of sour cream, shredded cheese, sliced green onions and jalapenos. Shredding up the leftovers from a rotisserie chicken saved lots of time!
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Cooking Level: Expert

Home Town: Annandale, Virginia, USA
Living In: Warrenton, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: May 26, 2005
Delicious. I'd definitely make this again, maybe cut down on the spiciness next time.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: May 21, 2005
The soup was DELICIOUS except for the tortilla *noodle like* strips being slighty to mushy so i suggest putting them in 10 mins before serving instead of at the very beginning and the flavor was also a little to stroung so i add 2 cups of xtra water.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 26, 2005
Splendid! I always add a bit of shredded cheese, and some lime juice for an extra kick. The tortillas do get rather soggy although they still taste fine, but I usually fry or bake them crunchy and top the soup once it's done(or just use tortilla chips if you're rushed). For something different I will sometimes fill the bowl with cooked white rice first and top it with the soup for an extra hearty meal, which also makes great leftovers (if you keep the rice separate until you make it).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 25, 2005
I ran a trial of this for my Cinco de Mayo party and it was wonderful! The broth is delicious, not a kids dish, it's got some kick to it! I sauted my chicken tenders in Pensky's chicken taco seasoning first, a goovy blend of Mexican spices. It occured to me as I was sauteing the corn tortillas, I bet a couple of handfuls of Fritos would be just as good. I also added some chipotle, and extra low sodium broth. The addition of corn and rinsed black beans would make this a fabulous chicken chili. Great dish, Trey!
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Cooking Level: Expert

Home Town: Cleveland, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 3, 2005
Very good! I sliced alvacodo and I took one suggestion and add some fried tortilla and cheese. I will make it again for sure.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Feb. 11, 2005
My husband loved this soup and I will most certainly make this again, it tasted very good and we all enjoyed it. I was a little disappointed with the texture of the tortillas. I'll have to play with it a little. My mother suggested baking the tortillas and adding them later instead of cooking them in oil. My husband would not change a thing and says it's one of his favorites.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 26, 2005
This was very tasty - I used six tortillas in the soup and pureed it after it had cooked for a short while. I also cut up strips of tortillas and fried them for topping. And I used chicken thighs, not breasts for a bit more richness. Very tasty and I'll make
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 23, 2005
This soup had great flavor - the tortillas thickened the soup, but they seemed to get entirely absorbed, so next time I will cut 1/2 of them into thin strips and crisp them for a topping. I added a can of 'santa fe corn' which gave it a variety of veggies to include black beans and corn. Very tasty and will definitely make again!
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Cooking Level: Expert

Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 16, 2005
This soup is simple yet so flavorful. Gave the recipe to a coworker who said it was the first time she ever made anything EVERYONE loved!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 10, 2005
This is the best soup ever!!! I have made it so many times and have yet for someone to NOT ask for the recipe......Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 7, 2004
Absolutely incredible. I would decresase the oil to 4 tbl spoons next time. I added 2 cans of diced corn and 2 cans of rinsed black beans. We topped it with sourcream, cheese and green onions. This will become a staple soup at our house...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 1, 2004
Easy, quick soup recipe. My husband LOVES it and he's not a big soup fan.
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Cooking Level: Expert

Living In: Palmer, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 1, 2004
This is a great recipe. I cook the cut into bite sized chicken (I use boneless, skinless thighs) in the pan with garlic, season salt and pepper. Then I add my onions and sauté them with the chicken. I add all of the other ingredients and heat through. I like to add two cans of black beans that have been rinsed as someone else suggested and I don’t add tortillas. I then serve the soup with tortilla chips that you crunch into the bottom of your bowl and top with shredded cheese and sour cream, if you want. It is a very healthy recipe without those additions but they are good! This is wonderful. Play with it and enjoy!
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Cooking Level: Expert

Home Town: Arlington, Texas, USA
Living In: South Weber, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 14, 2004
This soup was a great hit with dinner guests and very easy to make.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 30, 2004
This is a fantastic soup that allows room to experiment. I followed the recipe but, made a few changes..... Started with a CHILI infused OIL.................I did keep the TORTILLAS in the soup from the beginning (doing so seemed to keep soup thick) and added a few crunchy chips in the end for texture.......Used (1) jar SALSA and (1) can tomatoes that added up to the 29 oz. required.....Also, added 1/2 cup CREAM in the end before serving. Overall, this is a great recipe I gave it 4 stars instead of 5 simply because I felt something was MISSING. I can't say exactly what. If anyone has any suggestions I hope they post it. I used all the same garnishes as suggested. However, it seems a key spice is perhaps lacking. Though, I have to say DON'T LET THIS ONE PASS YOU BY...
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Cooking Level: Expert

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