I used only 2 cups of milk and one can of chicken broth and ALOT of flour and this was still very thin, although it did have a good flavor. If you are looking for a thin tortilla soup, this is it, however if you would like a thick tortilla soup (like I was), let me make a few suggestions. Use three cans red enchilada sauce, one can cream of chicken, 1 onion, one can chicken broth, and 1 - 2 cups milk. When you sprinkle the cheese on top it will be much thicker. Hope this helps.

This is the best soup everyone always wants this soup. It makes everyone I work with happy when it is potluck and I take this soup.

This is my daughter's favorite soup!!

WOW! This is the perfect chicken tortilla soup. I love the cream base. It's just the right amout of spicy - not too little and not too much. Our whole family loved it!

Sorry, But I am from Texas and ALL the chicken tortilla soups I have ever encountered have a clear broth base. Just because it has tortillas as a garnish does not make it a tortilla soup..

In the winter-time we make this almost every week! Its a comfort food in our house. Instead of half-and-half, I substituted skim milk and it still turned out great!

My thirteen year old son who does not like soup, loved this. It was a big hit.

I have given this recipe to a ton of my friends and they have raved over it! The whole family loves it! it is even better the next day!

This is a wonderful recipe!!!

I knew 2 things just from reading the recipe-- too much fat and not spicy enough for us, we love things kickin. This soup was so good with just a few mods for those who like things spicy and not quite so heavy. 1- Use 2% milk 2- Sautee onions and garlic in 1/2 TBPS olive oil instead of butter 3- Whisk in 1 TBSP flour to milk and broth before adding soup 4- INSTEAD of SALSA add 1/2 can HOT enchilada sauce 5- Add one diced jalapeno with the seeds and 1/4 tsp red pepper flakes for extra kick. I don't know what is normally in fajita mix- I make my own and it's what I used for this 2 TBSP chili powder 1 TBSP cumin 1 tsp oregano 3/4 tsp salt 1/2 tsp garlic powder This was sooo good. I think we will serve it for a football game this fall instead of chili!

Awesome. Can play around with it to make it healthier - you don't really need the cream of chic soup. Use flour to thicken the soup instead if you need to.

WOW I was disapointed. Not what I was looking for. I have been trying to find a recipe like the soup I get in resturants but this wasnt it. It was like corn chowder with chicken and spices. Very watery and a unappealing pinky color.

We have been making this recipe for a few years now and we LOVE it. We use fat free half/half and you can not tell the difference (it was an accident the first time!) I just had to comment that this soup does not come out purple like my computer is showing the picture to be lol!

if you are looking for a low fat food..move on, if you are looking for a crowd pleaser listen up! I have been cooking this soup for years. The only difference is I either use a leftover carcass and boil the meat off the bones or a rotisserie chicken and pull the meat off and put in a plastic bag with the fajita seasoning...Start everything on the stove as stated, also add extra cumin, salsa and cilatro and have an EXTRA fajita seasoning packet in case the chicken sucks it all up in the beginning. Once you have all the ingridients in throw it in the crock for a couple hours on high or 4 hours on low...FANTASTIC!! Never forget the cheese and chips at the end! PS, don't let this one boil EVER! you will lose the flavor!

My friend gave me this recipe at work today, and said how good it was. My whole family loved it, and I used up my leftover turkey. Perfect! I was afraid to try it at first because the picture makes the soup look grey...the boys won't eat things that don't 'look right,' however mine came out more like the second photo posted, creamy, and cheesey in color. Thanks!

This does taste similar to McAlister's Chicken Tortilla Soup. It seems like it's asking for a little too much liquid though...maybe 1.5 or 2 cups less of broth/half-and-half would be better? I used hot salsa, and it gave it the right kick. I didn't even add cheese, and it came out pretty darn good. Will make again for chilly nights.