I had to do a lot of doctoring of this recipe as there was just not enough complexity for our family's taste. First of all I doubled the recipe, then I minced 6 jalapeños (no seeds) to the onion. (Now I'm not one for HOT flavor at all but without the seeds, the jalapeños are just a nice bell pepper-type taste.) I saved the cilantro to be served on the top of the soup. I added 2 cans of corn, 1 can of black beans, 1 can of pintos and 1 can of sliced olives along with 3 cans of the tomatoes. I used two large cartons of chicken broth. I used 6 of the tortillas and minced them (in the Cuisinart) together with the seasonings. I added the tortilla mixture to the broth to thicken it which worked very well. I sautéed the chicken separately and added it at the very end just before serving, so as to keep it soft and tender. I set out crunchy tortilla chips, grated cheddar cheese, sour cream, minced cilantro and chopped avocado to add to the top of the soup as it was ladled into the bowls. With all these changes the soup was absolutely magnificent!
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I had to do a lot of doctoring of this recipe as there was just not enough complexity for our...