Reviewed: Nov. 3, 2009

I have made this soup several times, it is fantastic!

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melbren

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Reviewed: Oct. 26, 2009

excellent!! The only thing I did different was to use a rotisserie chicken...delicious, thank you!!!

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RHenry

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 19, 2009

AWESOME!!!! I put corn it, kept out celery, and made sure I sauted lots of garlic and onions first before adding the UNCOOKED chicken to keep all the flavor in ----also, use Penzy's Chicken taco spice, yummy. GREAT with cheddar and sour cream.

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lanasmama

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Oswego, Illinois, USA

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Reviewed: Sep. 10, 2009

so easy and delicious. a keeper!

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ELYNED

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Paris, Île-De-France, France

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Reviewed: Aug. 30, 2009

Sauteed vegetables - added 2 cloves garlic. Boiled chicken breasts in stock, sauteed vegetables and 1/2 of recipe for homemade taco seasoning added by other reviewer then shredded chicken. Added corn, black beans and 3 handfuls of cubed cheddar cheese last 10 minutes of cooking. Excellent! Easy to make and everyone loved it!

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BARB65615

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Reviewed: Aug. 19, 2009

This was not only super yummy but it was very quick to make, I added some corn to it and it turned out great. My kids ate it all up. I will be making this again.

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bell917

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Reviewed: May 17, 2009

This was a tasty and healthy soup. I also added a can of black beans, a can of corn, and a can of stewed tomatoes. Turned out great!

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MrsSkeen

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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Reviewed: May 13, 2009

Very good soup recipe adding a can of black beans makes it taste richer.

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Marcy

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Reviewed: May 7, 2009

I loved this soup. Based on other reviews, I made a few adjustments. I added chopped carrots, and used the Taco Seasoning 1 recipe from this site. I also added 1 cup of spicy salsa because I didn't have a tomatoe. I threw it all in the pot (no sauteing)and let it simmer for almost 2 hrs. I will consider adding beans or rice next time, for a heartier soup. It also tasted better as leftovers (which I thought wasn't possible). Thanks for a great, super easy recipe!

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Bayzee

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Reviewed: Apr. 30, 2009

By Far the best Mexican Soup recipe. We like to use all fresh ingredients and it still stands up fabulous. I like how easy it is.

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4TOOTS

Cooking Level: Beginning

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Reviewed: Apr. 5, 2009

I was out of Cilantro and Avacados but family still loved it. The next time I make it they want to try putting cookrd rice in it.

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Katy G

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Reviewed: Mar. 12, 2009

This soup is really good,but I add a few things like a can of black beans, a bag of frozen corn and 1c. of yellow rice

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motheroffive

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Reviewed: Feb. 22, 2009

I'm making this a second time right now. I chose the recipe initially because it sounded good, even though I was looking for something different. I ended up loving it and forgetting what I was looking for in the first place. I even messed up the ingredients the first time I made it, and I still loved it. I use the home blend another reviewer suggested instead of the taco seasoning mix, and the avocado really makes the soup. This is now on my list of Recipes I'll Probably Make Forever.

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alaskabaker

Living In: Fairbanks, Alaska, USA

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Reviewed: Feb. 10, 2009

with a couple of minor changes this is my favorite soup. I didn't use the taco seasoning powder, but added 1/2 can mild Rotel, and added no celery. We also just eat ours without the avocado and cheese. It's really good stuff!

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teena1015

Cooking Level: Expert

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Reviewed: Feb. 7, 2009

Thank you so much for this recipe! I have been on the hunt for a recipe similar to my favorite Mexican restaurants chicken tortilla soup and I finally found it! I did substitute diced carrots for the celery, but that is the only change I made. Both of my kids (one of them is extremely picky) ate 2 bowls! This is a recipe I will be making again and again!

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nursue

Cooking Level: Intermediate

Home Town: Spanish Fork, Utah, USA

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Reviewed: Feb. 6, 2009

We went to our Mexican Rest last night and my husband had chicken soup. It was awesome! My husband wanted some more today and I found this recipe. It is as great as the restaurant's. I follow others advice and poached the chicken, picked apart. I added some Smoked Chipotle Salsa and it gave it a smoky flavor. It was so good! This is the soup my husband wants from now on. Thanks for the recipe!!

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wilmany64

Cooking Level: Expert

Living In: Glen Allen, Virginia, USA

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Reviewed: Feb. 6, 2009

This recipe is yummy! I tweaked it and added Mexican rice, an extra can of chicken broth, small can of diced chilis, corn, and half a can of jalepenos and this really was the kicker if you want it spicy. This was better than the chicken soup we get from our authentic Mexican restaurant. Sooooo good!

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GinaB

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Reviewed: Jan. 22, 2009

Very very good with just a few changes. I was all out of chicken broth so just used 6cups water and about 4-5T beef broth. Also added some chopped green, red and yellow pepper and a can of pork and beans. Deeeeelicious!!!

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Crystal

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Reviewed: Jan. 13, 2009

I love this recipe! I used leftover grilled chicken and sauted with onions and celery with a clove of garlic. Also, added brown rice, rotel tomatoes (orginal-adds exta spice),black beans and corn.

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renee w

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

Delicious and easy! Made it this afternoon in no time, used leftover shredded chicken. Since I had no tomatoes,I added about a half cup of salsa and some diced chile peppers as well. Perfect with cheddar cheese, tortilla chips and a dollop of Mexican style sour cream. Will definitely make again.

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EC

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Hillsboro, Oregon, USA

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