Reviewed: May 16, 2012

modified with 1/2 taco seasoning packet no cumin or chili powder and turned out fantasitic

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Reviewed: May 7, 2012

This was a really easy and good tasting recipe that I think you can tweek to your liking. My changes: I used frozen already chopped onions Omitted the garlic (I hate the smell of garlic on people, plus I don't think it would add much to the taste) Used 5 cups of chicken broth Used one 10 oz can of Rotel with green chilies instead of the 14.5 oz can the recipe called for. I used maybe a 1/2 pound of already cooked frozen grilled chicken cut up into short thin strips. I think 1 1/2 pounds of chicken that the recipe called for would be way too much. Omitted the cilantro, my husband doesn't like it Added about 1/2 cup sour cream, but I think it would have been fine without it. Added about a 1/3 cup of frozen corn.

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diamondcat

Reviewed: Mar. 30, 2012

Yummy!!!!!

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Ursula

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Cooking Level: Intermediate

Home Town: Lorain, Ohio, USA

Living In: Bedford Heights, Ohio, USA

Reviewed: Mar. 17, 2012

Excellent soup! I added 1-4.5 oz. can of El Paso Green Chilis to this recipe. Instead of putting the cheese on the soup, i made cheese crisps on the side. On days when I increase the broth to 5 cups, I double garllc, cumin, and chili powder.

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Hedgehogheart

Reviewed: Feb. 28, 2012

A winner!

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Liz

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

Reviewed: Feb. 18, 2012

Not the best chicken tortilla soup, it needs a little salt and pepper. I'll soon be making variations in the recipe. But thanks, until tonight, I had never made this before.

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squinteye

Reviewed: Feb. 6, 2012

It was good! I purchased a rotisserie chicken, and used it, to save some time. Worked well.

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Culinary mom

Cooking Level: Expert

Living In: Gainesville, Virginia, USA

Reviewed: Jan. 30, 2012

Very good soup! We added black beans to it. But it is a very good recipe!

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Mommyof2

Reviewed: Jan. 29, 2012

Really good! I did tweak it a bit. I doubled the recipe and added 1/4 tsp ceyenne pepper and 1 cup frozen yellow corn. I also cooked the chicken breasts in the crock pot with salt & pepper on High for 4 hours before. When they were done I could just shread them and add to the soup instead of chunks. I also took a pizza cutter and thinly sliced a yellow corn tortilla into strips and fried the strips until crunchy. I then topped the soup with the strips. Yummy!

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