I'm not sure how the ORIGINAL recipe tastes, but with the modifications I made, this soup was pretty dang good. This is what I did differently: ADDED 1 stalk of celery, 1 (8 oz.) can tomato sauce, and 1 can corn. SUBSTITUTED 1 (4 oz.) can jalapenos for cayenne (because I had forgotten that I ran out of cayenne). REDUCED oil from 6 tablespoons to 2 tablespoons, tortillas from 6 to 3 (you need it to thicken the soup), cumin (from 2 tablespoons to 1 tablespoon), and chili powder from 1 tablespoon to 1.5 teaspoons. GARNISHED with crispy tortilla strips and sour cream. I also kept the soup boiling (stirring frequently to avoid burning) for the 30 minutes it was supposed to be simmering to cook out some of the liquid. Next time I make it, I will either use fresh jalapenos or a teaspoon of pepper flakes, add the cilantro with the chicken, the whole tablespoon of chili powder, and I won't forget the lime. I love lime...
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I'm not sure how the ORIGINAL recipe tastes, but with the modifications I made, this soup was...