Reviewed: Feb. 22, 2012

This was a yummy soup. I make a chicken tortilla soup often and wanted to give this a try for the chipotle twist. No problems with making the recipe, but why would you add sauce without the canned chipotle pepper it comes with? I used some of the sauce along with a big pepper chopped up. Thanks for sharing.

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Reviewer:

M. Stoffel

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Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Germantown, Wisconsin, USA

Reviewed: Sep. 15, 2011

I chopped up two chilies in addition to the adobo sauce. I also threw in some bacon. My husband liked it a lot when I made it and LOVED it the next day.

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Reviewer:

Jenntheveggie

Reviewed: Jan. 27, 2011

This was very tasty. I boiled frozen chicken breasts in water seasoned with cumin and dried cilantro, and then shredded the chicken. I also used all the juices in the chipotle pepper can, and lightened the flavor with lime juice.

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Reviewer:

GLORIA

Cooking Level: Intermediate

Reviewed: Jan. 19, 2011

WOW!! This soup is indescribable!!! Totally delish. I put in more garlic 'cuz I like garlic, and added NO water, but did everything else the same. You will LOVE it!!!

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Reviewer:

JULIAE

Cooking Level: Expert

Reviewed: Jan. 17, 2011

Chipotle Chicken Soup Haiku: "Wow, was this tasty! Don't skimp on the cilantro. This one's a keeper!" To elaborate, this recipe's good on its own, but brings the "shazam!" with my 2 small additions of a heaping TB of "Taco Seasoning I" recipe from here, as well as a diced bell pepper. Garnished with a scoop of sour cream, a sprinkle of grated cheddar, and a handful of crushed tortilla chips, and this soup'll slay your tastebuds with its sensual spice.

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13 users found this review helpful

Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Jan. 7, 2011

I tried this recipe this past weekend. My son and husband were very skeptical but I assured them it would be good. I topped it with a sprinkle of cheese and served it with tortilla chips. They were astounded! Fabulous!!!! :) Definitely a keeper.

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10 users found this review helpful

Reviewer:

lolo

Cooking Level: Intermediate

Home Town: Alden, Minnesota, USA

Living In: Albert Lea, Minnesota, USA

Reviewed: Jan. 6, 2011

I love this soup and appreciate that it is so easily customizable. I have used leftover turkey breast in place of chicken, and a can of chicken broth instead of the bouillon and water. I also find this is a great soup to cook in the crock pot. Just toss everything in and come back in a few hours. My husband likes it a bit more stew like so the last few times I have used cornstarch tempered in the broth to thicken it up a bit. But great either way.

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Reviewer:

ZvilleMom

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Reviewed: Jan. 3, 2011

Very tasty. I used diced tomatoes with chiles, 3 cloves of garlic, and added a little bit of cumin for extra flavor. I also used chicken broth instead of water, just under 2 cups, because I prefer soup that is not very watery. I served with sour cream, fresh grated cheddar, and tortilla chips. My son won't eat spicy food, but I love Mexican flavors, so I made it anyway. I had plenty of leftovers which were easy to freeze. I like having meals ready to go in the freezer!

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Reviewer:

Lisa

Cooking Level: Expert

Reviewed: Dec. 14, 2010

Really Good. I only put one can of diced tomatos & also put a can of green chilis. Served with avocado on the top & warmed up flour tortillias on the side.

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Reviewer:

Renee Z

Cooking Level: Intermediate

Home Town: Norwalk, California, USA

Living In: Monrovia, California, USA

Reviewed: Dec. 11, 2010

Wow, this was the best soup that I have ever made! My family raved about it and now wants me to make it once a week. I found it so easy and quick to make as well. Then only change I made was to use coriander as I didn't have any cilantro.

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