Reviewed: Oct. 31, 2009

I made some changes. I cut up an onion and orange pepper and cooked with the chicken, I also added salt, pepper, cayenne, and chili powder to them while they were cooking to make it spicy. I used 4 cups broth, and added some tabasco. It was really yummy, will make it again for sure!

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Andrea

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 20, 2009

This recipe was perfect. I made it for a potluck at work and nothing left.

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Rhonda

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Reviewed: Oct. 3, 2009

I am so in love with this recipe!!! The only thing I changed was adding more rice, cilantro and broth. Wonderful for cold Colorado nights. My mother-in-law even approved and took my copy of the recipe home with her! Thanks!

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slrod22

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Reviewed: Sep. 3, 2009

This was a great recipe! It had outstanding flavor and was even better the next day. Will certainly keep this one in my recipe box. thanks

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SHEILA R

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Reviewed: Aug. 13, 2009

We loved this... and it was super easy to prepare! I used frozen corn instead of the canned and brown rice instead of white. I do have to mention that the cook time on the tortilla chips was too long. I neglected to check them while cooking, and at the 10 minute buzzer, they were all black. Otherwise, it was fast and easy and my 4 kids loved it! :)

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Tiffany

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Reviewed: Jul. 28, 2009

Made it exactly as written. Very good flavor. My only change would be to use much less rice as it soaked up too much of the broth, rendering it not very "soupy." I added a little more chicken stock & salsa to balance it out but it was still too much. Good recipe, though. Very quick and easy to pull together and even my picky kids enjoyed it.

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DOLORES J

Home Town: Houston, Texas, USA

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Reviewed: Jul. 23, 2009

I had to add some water and a little more seasoning, but it turned out wonderfully!

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K Winters

Cooking Level: Beginning

Home Town: Queen Creek, Arizona, USA

Living In: Blacksburg, Virginia, USA

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Reviewed: Jun. 22, 2009

This soup is awesome! It tasted like something straight from a restaurant kitchen! I followed the recipe exactly and was blown away by how yummie it was! My 6 year old said it was the best thing I had ever made!!!!!

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allie4

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Reviewed: Jun. 9, 2009

My picky 12 year old son loves the tortilla soup at “Wahoo’s Fish Tacos,” so I thought I would give a shot at making one at home that he might like. This was the first recipe I tried. After looking at it, he said, “It doesn’t look the same.” And after me saying, “Giiiiive iiiit aaaa tryyyyy,” he was hooked after one bite. It may not taste exactly the same as Wahoo’s, but I now I have an excellent tortilla soup for my recipe box. We tried the soup with the homemade tortilla strips and then with crunched up tortilla chips, and prefered the chips. Also, we found that less rice is better (@1/4-1/3 cup). 1/2 is still good, but it is more like a gumbo consistency than a soup.

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luv2cook

Cooking Level: Intermediate

Home Town: Dana Point, California, USA

Living In: Laguna Niguel, California, USA

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Reviewed: May 8, 2009

OMG! This soup is awesome!!!!!!! Go easy on the rice though. If not it will soak up the best part of the meal!!

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misty185

Cooking Level: Beginning

Living In: Chalmette, Louisiana, USA

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Reviewed: May 8, 2009

nice soup!better than all these chicken tortilla soups 4rm here

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alejandra

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Reviewed: Apr. 6, 2009

Made this last night, eating left overs right now... Love it!! I can never follow a recipe to a T though, so I made some changes. I cooked the chicken with some onion that I had left over. I also added a can of tomatos, I used about a cup of rice, and added a little cinnamon to give it that "hmmm what is that?" perfect!! I'll make this again. I baked my own tortilla strips, but next time, I'll probably just use store bought. Too much time, and I burnt the first batch... oops. Wonderful soup though! Thanks!!

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Amanda

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Reviewed: Mar. 25, 2009

This has such a great flavor, the lime and cilantro really added to the flavor. My daughter even ate it and she usually hates anything with corn. I also added black beans and used brown rice.

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Michelle B

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Reviewed: Mar. 16, 2009

I do believe that you should rate the recipe "as-is", but I still would like to give this recipe 5 stars as the changes I made were my preferences and does not change the quality of the original recipe. These "substitutions" were that I used boiling water and chicken bouillon to make the broth (I never buy canned brother anymore, too expensive and takes too much room in the pantry as I use quite a bit). I also substituted my own salsa for the Pace brand. I added a little more cilantro since I LOVE cilantro. And I didn't have the "Mexican-style" corn with the peppers, so I just used regular corn... I don't think that made a huge difference in flavor since those peppers probably don't have much taste coming from a can of corn... more of a texture thing. I tasted the soup and thought it was excellent and flavorful BEFORE I added a can of Rotel HOT Tomatoes with Habanero peppers. I like things very spicy and I also think tortilla soup should have some diced tomatoes in it, so this was an great touch for me. However, the soup was still very good before the Rotel. I look forward to making this recipe again on days I have leftover chicken for a very quick meal (30 mins. with precooked chicken that is already chopped/shredded). I also would like to try this in the crockpot with whole raw chicken breasts thrown in with everything else... and then shred the chicken at the end.

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Ashlea

Cooking Level: Expert

Home Town: Fort Collins, Colorado, USA

Living In: Aurora, Colorado, USA

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Reviewed: Feb. 27, 2009

I really liked this recipe. My kids loved it. I added black beans and a half can of rotel. It was toped with cheese and sour cream!! Its great..THAX!!

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southernsweet

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Reviewed: Feb. 15, 2009

Love it! I made this for supper tonight on this chilly Delaware evening and it was DELICIOUS! I was so proud of it and of myself because I followed it to the letter (except for adding a can of rinsed and drained black beans) and it turned out just perfect. We could smell the cilantro and cumin as the soup was cooking and it made us so anxious for it to be done. I did use a different kind of salsa just because I like it better and it has a bit of a kick to it (not hot, just zesty), but we do like Pace and I'm sure it would have been just as tasty if I'd used that salsa. My only problem There was only enough for one bowl left for leftovers because the four of us ate it all! Next time, I'll double the recipe. Thanks so much for this recipe...I know we'll use it again and again.

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Carol601

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Reviewed: Jan. 12, 2009

Absolutely Delicious! I added 1 can drained and rinsed black beans to the soup and topped each bowl with shredded cheese and a dollup of sour cream along with store bought tortilla chips.

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Karen Bussenger

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Reviewed: Jan. 4, 2009

Very easy & made good leftovers too! I made some small changes: used brown not white rice, more cilantro, a can of diced tomatoes & low sodium broth. Just tried to make healthier & still yummy!

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