Reviewed: Nov. 30, 2010

This was absolutely outstanding! My entire extended family loved it and declared it a definite keeper! I did make a few minor changes: I wasn't able to find Mexican Recipe stewed tomatoes, so I used diced tomatoes with green chilies and I actually used three cans instead of one (partly because I ended up with about 3 1/2 cups of cooked chicken and wanted to compensate for that and partly because I took the advice of some of the other reviewers who used extra in theirs). I did also double the cumin and garlic and I did add a can of corn about 5 minutes before serving (would have used frozen but we didn't have any). I also did as another reviewer suggested and simmered it for 20 minutes first and then 10, instead of 10 and 3-5 minutes. This was truly delicious and it really hit the spot on a cold, windy night. Everyone loved how the crushed tortilla chips softened in the soup without getting soggy..added a tasty 'extra'. My dad said he has had something similar at The Cheesecake Factory and he said this one was just as good, if not better than theirs. Make this one..you won't be disappointed! Yummy!!

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Reviewer:

Caryn

Home Town: Clearwater, Florida, USA

Reviewed: Nov. 4, 2010

simple gourmet! LOVE this recipe.. i added a half bunch of cilantro into the pot, along with a can of sweet corn (drained).. couldnt find the mexican version of stewed toms, so i used regular stewed. i also increased cumin to 1 tsp.. awesome! next time i'll try it with crushed LIME tortilla chips!

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Reviewer:

RAFFAELO

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Reviewed: Oct. 14, 2010

Same way I make tortilla soup except for 2 things: I don't just dress the top of the soup with a piece of cilantro. I chop about 1/4 of a bunch of cilantro and put it in the soup while it's simmering. That wonderful flavor cooks into the soup. Also, I use more garlic. At least 2 large cloves for this amount. I've lived in south Texas my whole life and have been cooking tortilla soup for almost that long. The cilantro and garlic is what makes the soup. Not at all necessary but for a nice touch right before serving, peel and chop an avocado into large chunks and float 2 or 3 chunks in the soup. Then, top with cheese.

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Reviewer:

Ann

Reviewed: Oct. 6, 2010

Hubby and I made this tonight for dinner. We loved it!!!! So easy and quick, really yummy and soooo satisfying! We added sour cream to ours, and it really made the dish! Wish we could give it more than 5 stars.

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Reviewer:

Glass Cat

Cooking Level: Intermediate

Reviewed: Sep. 5, 2010

This was really delicious and easy to make. I followed previous advice and cooked the chicken in the broth, which added more flavore and kept it moist.

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Reviewer:

Julia Gulia

Cooking Level: Beginning

Home Town: Saint Louis, Missouri, USA

Reviewed: Aug. 1, 2010

mom added a can of chiles and fresh corn off the cob. Used diced toms not mex stewedtoms. Outstanding recipe.

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Reviewer:

lompoc sheri

Cooking Level: Intermediate

Home Town: Burbank, California, USA

Living In: Lompoc, California, USA

Reviewed: Aug. 1, 2010

The family liked this recipe very much. I did add a small can of chopped chili's and corn cut off from the cob.

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Reviewer:

lizb

Reviewed: Jul. 8, 2010

Easy, simple, and not too many steps. I made the soup more like a meal by adding chopped cabbage and a can of black beans, and I skipped the cheese.

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Reviewer:

Karina

Reviewed: Jun. 5, 2010

This was super easy and really good! I made it a little more filling by adding a can of black beans and a cup of brown rice.

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Reviewer:

rfinn

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Phoenix, Arizona, USA

Reviewed: May 17, 2010

It's a good start. Saute onions and garlic first, added 1 small can ortega chili, 1 cup roasted red pepper salsa, 1+ teaspoon cumin. Topped with pepper jack and sour cream (the sour cream really makes it). Will make again.

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