Reviewed: Nov. 21, 2009

This was a bit bland for our taste; I ended up adding more cumin and about a full tablespoon of chili powder. I was low on salsa so I added a can of Rotel tomatoes. I fried some flour tortilla strips, salted them and crumbled on top of the soup which gave a nice crunch.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Nov. 19, 2009

This is a great recipe. I had a craving for this and your recipe came through. I used lime juice instead of lemon, I used purple onion. I also diced an avacado and put it in the bowl on the chips. Turned out great!!!! Thanks

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over easy

Cooking Level: Professional

Home Town: Tampa, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 19, 2009

The only thing I did differently was add a drained can of black beans. This was SO good! We will be making it more- everyone in my house loved it, including my 18 month old!

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Cecilia

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Nov. 19, 2009

This is wonderful. It's a delicious, easy, and relatively inexpensive weekday meal.

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CURIALL

Cooking Level: Beginning

Home Town: Fowler, Indiana, USA

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Reviewed: Nov. 17, 2009

Wonderful!

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Judyi333

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Reviewed: Nov. 14, 2009

A must make. I follow the directions and I add one can of green enchilada sauce, I can't remember if it says to but it makes it delic!! I also put this in the crock pot low 8 hours...a dinner saver!

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tking12

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Reviewed: Nov. 14, 2009

This was wonderfully yummy. Football Saturday and we didn't want chili AGAIN. Happened across this and we all loved it. I doubled the recipe and added a can of rinsed black beans. Also, I prepared Mexican frying cheese and they crew went nuts. It will definitely be a repeated soup at our house.

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Jody N.

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Reviewed: Nov. 14, 2009

My 4 year old loved this soup. I didn't have the salsa so I used taco sauce and it was really good. Next time I will have the salsa.

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JENNYFUFU

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2009

This is delicous and easy to make if you use a crockpot. I put the liquid and spices in the crockpot, add 2 frozen chicken breast and set for about 4-5 hours. (Our crockpot is dark and cooks quickly) When the chicken is done I take it out and sread it, add it back in with a can of black beans and the corn. I serve it with fried tortilla strips and it is always a hit. Thank you for this great recipe.

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polly625

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Nov. 9, 2009

My favorite soup ever! I did use a lot more chicken broth, used pace hot salsa, 2 cans of mexicorn, add some canned green chilis. Served with sour cream, chili fritos and shredded cheese on top.

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STACIEANN08

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Reviewed: Nov. 9, 2009

Add a can of green chiles and some black beans. I cooked frozen chicken breasts in the crock pot for a few hours then added the rest of the ingredients and let it simmer for about 4 hours. I shredded the chicken just before serving and added it back to the mix. Very tasty.

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cinderblock

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Reviewed: Nov. 7, 2009

My family loved this recipe. We've tried other chicken tortilla soups that just didn't work -- this one was spot on! The only think I would add is black beans...

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Indy Chef

Cooking Level: Intermediate

Home Town: Lebanon, Indiana, USA

Living In: Carmel, Indiana, USA

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Reviewed: Nov. 1, 2009

This is my go-to recipes for this type of soup, my family begs for me to make it. I saute the onions with the evoo, garlic, cumin, and cayenne. I poach the chicken and shred it, and saute it with the onions for a few minutes before adding the broth. It's fantastic, and never leaves any leftovers!

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cupcakemonster

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Reviewed: Nov. 1, 2009

Delicious! I added 1 can of Rotel in place of the chunky salsa. Also added a little lime juice and fresh cilantro on top of each bowl. Perfect tortilla soup.

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Sherry

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Nov. 1, 2009

It was kind of bland. I added a little taco seasoning and some hot sauce. It was easy, but just OK.

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DrA

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Reviewed: Oct. 26, 2009

Delicious soup! I followed the recipe as written, and really enjoyed it! Next time I think I'll add some black beans. Actually, I did make one change. I boiled and shredded the chicken to make life a little easier. This will become a regular in the rotation!

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MVPhelan

Cooking Level: Intermediate

Home Town: Darby, Pennsylvania, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Oct. 26, 2009

My sister made this for my baby shower and it was the first soup to disappear! I loved it! When I made it later at home for my husband, I did make a few changes based on what we had on hand: I used homemade salsa with nice huge chunks and shredded chicken. I added more chicken broth and some black beans (have used pinto, too) that were not from a can, since I knew my husband would need more in his soup. We've also added diced chilies and roasted sweet red bell pepper with great results. Very good soup as is, and versatile enough to be great with any changes you make.

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Tiffany

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

This was so good that I made it again the next night. I did what a previous reviewer suggested & boiled the chicken first, let it cool & shredded it. One of my favorite recipes ever. Thanks Betty!

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Oz

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Reviewed: Oct. 23, 2009

This soup is pretty good but I made some changes. I poached the chicken and shredded it. I also added some fresh cilantro while cooking and also on top as a garnish. I also added some taco seasoning and cooked in crock pot all day.

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rebecca21

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Reviewed: Oct. 20, 2009

Really, really fantastic! My boyfriend wouldn't shut up about it. I had leftover chicken that had been marinated for another dish - didn't affect the flavor. I used only one can of chicken broth and 2 cups of a chicken flavored consomme powder. It has such a flavorful kick - it made me sweat while not being too spicy. So delicious!

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