Reviewed: Nov. 14, 2004

This soup was a great hit with dinner guests and very easy to make.

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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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OHMYDAHLIA

Cooking Level: Expert

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Reviewed: Oct. 25, 2004

This was better on day 2. Think there are other soups out there that I like better and probably will not make again.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Sep. 20, 2004

I have made this several times- with a few changes- omitted bay leaves. when serving add a spoonful of sour cream , some shredded cheese, some diced up avocado- last time made without chicken- was filling both ways- will make this over and over!

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STEPHDALE

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Reviewed: Sep. 14, 2004

We loved this delicious and **EASY** soup...I reduced the oil, and sauteed the tortillas first, then removed them and added them at the end. They didn't get mushy this way. Also, switched out 1 cup of broth and added 1 cup of milk...served with tacos and beans/rice. Yum! Thanks for sharing a great recipe!!

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JFSOO

Cooking Level: Intermediate

Living In: Anaheim Hills, California, USA

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Reviewed: Sep. 14, 2004

THIS WAS DELICIOUS!!! I'VE ALWAYS GONE TO CLAIM JUMPER FOR THEIR TORTILLA SOUP, BUT THIS IS EVEN BETTER! ONE CAUTION, THIS RECIPE THAT IS SUPPOSEDLY FOR 6 SERVINGS, ACTUALLY YIELDED MORE LIKE 15!

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MEDIVALU

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Reviewed: Sep. 11, 2004

This was fabulous. I added a can of niblet corn and a can of black beans and used blue corn tortilla chips instead of frying my own. I also reduced the cayenne pepper to a quarter teaspoon. YUMMY! It did make more than six servings, though I didn't mind it was so good.

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CALLMEISHMAEL

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Reviewed: Jul. 20, 2004

My boyfriend loves when I make this. He has asked me to make this for his mother who is a chef! I find it a bit spicy but, that's easily controlled. I also fry the tortilla strips seperately and add them before I serve. I usually garnish with cheese. Sometimes I get creative and add black beans or corn. Overall a great recipe.

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TYTYANDI

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Reviewed: Jul. 19, 2004

Really good soup! Just the right seasoning, with the cayenne, chile and cumin - just what I was looking for. I omitted the bay leaves. I also added chopped celery and carrots, topped with fresh chopped cilantro, chips, fresh avocado and some shredded cheese. Will make again and again.

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Lisalu

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Reviewed: Jul. 9, 2004

This soup is great. I've been searching for a recipe similar to the one my mom used to make for me when I was little. She added Rotel tomatoes (with Chilies) for an extra spice and before she served it, she would put a chunk of jack cheese in the bottom of the bowl so that it would melt as soon as the soup was poured over it. She then garnished with broken up tortilla chips (much easier than dealing with the tortillas and they don't turn to mush that way). Also, the only way to use cilantro is FRESH!!!! Dried doesn't come close to the real taste of cilantro. Thanks, Trey, for bringing back the memories of my childhood with this fantastic recipe!

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STACYKRISTINE

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Reviewed: Apr. 6, 2004

This soup is too spicy for young kids, but my husband and I loved it. After reading the other reviews, I had already decided to change some things, but as I went to make the soup I also realized I was missing some ingredients. Here is the rundown of my alterations: I used lime flavored tortilla chips that I added at the end as a garnish. I boiled the chicken and then drained most of the water, using the little bit that was left to saute the onion and garlic, therefore using no oil. I subbed dried cilantro (1/4 cup) for the fresh (definitely would use fresh if I have it). I added an extra chicken breast because I had to use it up. I had no cayenne pepper so I subbed black pepper. I used 4 cups of chicken broth and 2 cups of veggie broth. I only had a 14oz can of plain diced tomatoes so I also used a 10oz can of Rotel (tomatoes and peppers). This recipe allows a lot of room to experiment. I will definitely make this soup again.

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LDSMOM01

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Apr. 6, 2004

Great Soup my family loved this,I only used two chicken breast and it was still plenty of meat in the soup. I didn't have a bay leaf but still tasted great without it.I also added a dallop of sour cream to my bowl and give a nice creamy taste.I didn't put the tortillas in the soup, served them on the side, Husband has ask me to make this several times. Thanks!!

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MICHELE135

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2004

I simplified this recipe a bit by cooking and shredding the chicken and then throwing everything (except the tortillas) in the crockpot and simmering for a couple hours. I also omitted the oil and onions, reduced the cilantro to 2 teaspoons, and added 1/4 cup tomato sauce to thicken it a bit. I served it with the baked tortilla strips and shredded mozzarella. The result was easy and fantastic! My husband was raving about it, and it made both of our noses run without being TOO spicy. This one is a keeper!

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CookieDough

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Reviewed: Feb. 19, 2004

I made this last night and it came out great. It didn't take an extremely long time to cook which was good and everyone loved it.

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ABEAUTIFULGRL69

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Reviewed: Jan. 10, 2004

DELICIOUS! I made a few changes. I used way less oil, did not add the tortillas to the soup, and used a rotisserie chicken as someone else had suggested. Near the end, I added a can of black beans and a can of Mexicorn. Garnished with shredded mozzarella (that was all I had), avocado dices, baked tortilla strips and a squeeze of lime. Will make again and again!

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GINALSCOTT

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Reviewed: Oct. 31, 2003

I thought this was really good. My husband raved over it. I was going for meatless, so I substituted avacado (3) for chicken. It was great. I found it a tiny bit greasy so I will use a little less oil next time.

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Shirelle

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Oct. 30, 2003

This was great. I did add more cayanne and a can of corn. I didn't thing the tortillas in the soup were bad. I cut them up real small so that if they got mushy it would be okay.

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EMILYGALEAND

Cooking Level: Intermediate

Home Town: Shreveport, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Oct. 14, 2003

The only change I made when I made this delicious soup is that I use Flour Tortillas

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JBM925

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Reviewed: Aug. 25, 2003

I used the basic ingredients of the recipe, but did not add the tortillas as directed----mush happens. I added celery, thinly sliced zucchini, and a little shredded carrot for extra flavor. Corn could be added if desired. I think it is much better to add tortilla chips as a garnish when serving; if you want to go super-rich, additionally garnish with shredded jack cheese and avocado.

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GracieBonica

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Reviewed: Aug. 11, 2003

This soup is great! Everybody loves it. I did two things differently -- first, I cooked the chicken with the spices in the first step of the recipe so the chicken meat would absorb the flavors. Secondly, I was out of corn tortillas so I used tortilla chips that I just crumbled in the bottom of the bowl before adding the soup. (I felt that the tortillas added at the beginning got too mushy).

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RICA

Cooking Level: Intermediate

Home Town: Cypress, Texas, USA

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