Reviewed: Jun. 4, 2005

This was okay.. I doubled the recipe to feed quite a few people. Some liked it.. others thought (like myself) it was too rich. Guess I just prefer a more "chicken stock" base to my tortilla soups. Overall.. it was okay tho.

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THECOOK67

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Reviewed: May 9, 2005

My family liked this one. I doubled the recipe and used 2% milk for half of it to cut some fat. I also thickened it and used the broth I boiled the chicken breasts in with some added chicken bouillon. This was a good "try one time" recipe.

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RHONDA35

Cooking Level: Expert

Home Town: Rio Hondo, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: May 8, 2005

The best tortilla soup ever! I have had parties where this was the main dish, and everyone loved it.

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A911MOM

Cooking Level: Intermediate

Home Town: Brunswick, Maine, USA

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Reviewed: May 6, 2005

pretty darn good!

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MissShannon

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: May 5, 2005

Fantastic Soup! I serve this in my coffeehouse and get nothing but rave reviews from my customers! I dump all of the ingredients in a crock pot in the morning, turn it to medium and it's ready by lunch. The only thing I do differently is to whisk about 1 1/2 cups flour into the chicken broth. This gives it a little thicker consistency. I also use dried onions instead of fresh and a large can of chicken (saves alot of time!). Try it, it will be one of your favorites!

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KHICO

Cooking Level: Intermediate

Home Town: Ottawa, Kansas, USA

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Reviewed: Apr. 29, 2005

KILLER soup!!! Added a dollop of sour cream to each bowl when I served it. Definitely a keeper!!!

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MAYO

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Reviewed: Apr. 28, 2005

YUMMY...I have made this several times and it never goes to waste. It looks a little funny while cooking it, but in the end it is delish. Thanks for the recipe

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RobinL

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Reviewed: Apr. 24, 2005

This is an awesome recipe. To save time I browned the chicken in the butter, onion, and garlic. Because I used milk I increased the amount of butter and flour slightly (5 tbsp margarine instead of 3) to make up for the thickness of the cream. I used cream of mushroom soup because I had no chicken, and skipped the cilantro (had none). I added a little more salsa than called for as well. I usually like my soups a little thicker, but once I had it in a bowl with all the crackers and cheese, I didn't miss the thickness at all. It was a very very good soup. I'd recommend this to anyone!

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MINNIE000

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 19, 2005

The whole family liked this, All agreed 5 star.

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NRSCAROLEE

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Reviewed: Apr. 19, 2005

The kids loved it!

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Deannalsw

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Reviewed: Apr. 12, 2005

If fat an calories were not a concern, I would make this soup all the time. It is a great tasting treat in our house.

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Mommy For Two

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2005

This is an all time favorite at our house.

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BRIN145

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Reviewed: Apr. 6, 2005

This is really delicious and quite easy to prepare. It's very rich and makes a meal in itself served with a salad. My husband practically licked his bowl he liked it so much! The only drawbacks for me were the high price of all the ingredients (especially here in Japan where many of them can only be found at specialty import food shops) and the high fat content, which will make this soup a rare but treasured treat.

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MAPLESUGAR

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Sagamihara, Kanagawa, Japan

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Reviewed: Mar. 29, 2005

Loved It!!!! This is an absolutely wonderful recipe. I made the soup exactly as the recipe states with no substitutions or additions and it was GREAT! I will definitely make this again. Thank you!!

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J9LEILANI

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Reviewed: Mar. 17, 2005

This is fantastic soup! I like a thicker broth, so I add extra flour or cornstarch, and I also add more creamed corn. A GREAT recipe for dinner parties!

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Katy H

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Reviewed: Mar. 16, 2005

my daughter says it is the best chicken tortilla soup she has tasted in any restaurant!

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WATERLILYOC

Cooking Level: Intermediate

Home Town: Raymond, Illinois, USA

Living In: Midway City, California, USA

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Reviewed: Mar. 16, 2005

I made this for a potluck at work and everybody raved about it! I find it easier to used drained canned chicken, saves a lot of time.

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Jamie Verhoff

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Reviewed: Mar. 16, 2005

This recipe was pretty good but I wasn't too sure about the half-and-half. I decided to try it anyway. I think I prefer a tomato-base and will try it without next time.

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AMURPHY3

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Reviewed: Mar. 15, 2005

My church group loved this. Delicious!

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Julie

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Reviewed: Mar. 10, 2005

We loved this soup! What a delightful way to end a long, wintery day at work! I did make a few changes though. One ingredient that I did not have was chicken! Not a big deal at all!! I added some lime and garlic salsa from Walmart/Sam's Club, a dash of chili powder, only 1/2 cup of half and half, taco seasoning instead of fajita, and cheddar cheese. YUM!

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