Reviewed: May 6, 2013

I forgot to put in the lime juice I added onion and garlic while browning the chicken I used a whole bunch of cilantro not just a cup I used almost 2lbs of chicken

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Reviewer:

katy

Reviewed: Nov. 12, 2012

Great recipe- super easy with stuff you will have on hand. I didnt have corn tortillas so I just crushed up some corn tortilla chips and it was terrific. I did add more lime juice (just because I love it) and it great. Teen daughter loved it too. Will definitely make again when its cold out and you just want to warm up with some comfort food.

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Reviewer:

kikbxr0903

Reviewed: Oct. 31, 2012

I made this for lunch today. Super easy. Added a can of black beans and northern beans after rinsing and a can of rotel though just the Pace would have been fine. This is one of those recipes that you can add and take away ingredients without impacting the flavor greatly. Thanks for the recipe.

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Reviewer:

PENNY3

Reviewed: Oct. 23, 2012

This was FABULOUS! My entire family went nuts over this meal and I had to promise that it would remain in the rotation. I used store brand chunky salsa, but pureed it (personal preference). I used chicken tenders browned in olive oil, shredded them, threw them back in the pot and tossed the water/bouillon cubes right on top (once the chix was fully cooked, of course) along with the other ingredients. Garlic powder was thrown in along with the wonderful cumin. I admit I cheated and bought the store brand tri-color tortilla strips--so easy. I made my rice separately in the microwave steamer and just poured the soup over it in individual bowls--perfect! Thank you so much for this recipe! WONDERFUL!

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Reviewer:

5girls5

Reviewed: Oct. 19, 2012

This recipe just saved me a bunch of money! This tastes IDENTICAL to chicken tortilla soup from a very good local mexican restaurant that my daughter and I used to go to as much as we could. The recipe does not need any fixes, but you can adjust to your tastes if you want -- I only added a bit more cilantro and at the end topped it with tortilla chips with melted mexican blend cheese and fresh avacado. Oh my goodness, this was so good!

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Reviewer:

Kellie

Reviewed: Oct. 15, 2012

Delicious! I did make a few modifications - I added a whole jar (24 oz) of Pace, 3 tablespoons of lime juice, and 1.5 tablespoons of cilantro. I've made this multiple times now and it never gets old!

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Reviewer:

janed0e4

Reviewed: Oct. 4, 2012

Fantastic! It was the first chilly night of the Fall season and this was the perfect dinner! I very much enjoyed it! The only thing I changed was adding black beans that I read other reviewers say they did.

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Reviewer:

BROCK68

Reviewed: Mar. 20, 2012

Very good soup! Follow the directions and use these specified ingredients and you won't be disappointed!

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Reviewer:

pinkdiamond1001

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Fort Belvoir, Virginia, USA

Reviewed: May 8, 2011

This soup is a great way to use up those broken tortilla chips in the bottom of the bag! Just pour the soup over the chips and let soften for a few minutes before serving.

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