I used this recipe as a "base" to clean out some pantry items. Great results for my first try at tortilla soup! It made me think of Boston Market's tortilla soup, which I haven't had in years. I used can corn instead of frozen. I did not have canned tomatoes on hand, but subbed in three fresh, peeled tomatoes. I "made" enchilada sauce out of a can of mild Rotel tomatoes, red pepper flakes, cumin, chili powder, garlic powder, and canola oil, which I blended down in a 2 cup measuring cup using an immersion blender. I added the suggested can of black beans mentioned by other reviewers (another pantry item utilized!). Also, I did not want to use 1/2 of a 32 ounce container of broth, so I used the whole container to boil my chicken breasts, pouring all of the liquid into the slow cooker and omitting the 2 cups water. We served it with tortilla chips from Costco that we had on hand. And, I didn't have a bay leaf or cilantro, but it still came out great. It really helped me knock out a few extras I had laying around with tremendous results.
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I used this recipe as a "base" to clean out some pantry items. Great results for my first try...