Reviewed: Feb. 23, 2010

Excellent recipe. Super easy and very delicious.

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Ricardo

Cooking Level: Expert

Reviewed: Feb. 3, 2010

Very good recipe! I loved the flour tortillas. I will probably double the recipe next time. It JUST fed our family of 4. It was a touch spicy for the kids. Make sure to season with a little salt and pepper too. I would not load up with the tortilla strips. They get soggy fast. While they have a good flavor, even after soaking, I would recommend that you put a few on the soup and then have a bowl on the table to resupply as needed. Thanks for the great recipe!

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Mary

Reviewed: Jan. 1, 2010

Very good, very spicy!

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Chloe

Reviewed: Nov. 22, 2009

very good and easy to make. I did make a few changes. I used a store bought rotisserie chicken because it's quicker. added: extra can of diced tomatoes, 1 can of jalapeno's, corn, black beans, black olives. Deleted: cilantro (don't like it), cayenne pepper. I also used store bought tortillas because it was quicker but I'm sure home made ones are fantastic with this.

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lilranda

Reviewed: Nov. 16, 2009

This soup was a big hit at my house! Best served with sour cream of course. When I feel too lazy I don't bother cooking the tortillas or I use corn chips instead. Also good with a can of beans added. I have started making this based on what I have around and I am trying to keep all the ingredients in stock!

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Gwenfron

Reviewed: Nov. 3, 2009

Wow, this was really good. I made the following modifications: I used 4 chicken breasts and then added one can each of black beans and corn. I also doubled the amount of broth. I excluded the cayenne pepper and I'm glad I did because it had the perfect amount of heat for our tastes. It would have been much too hot for us with the cayenne. I baked some of the tortillas and added extra chopped cilantro as a garnish. Delish!

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WorkAtHomeMomma

Reviewed: Oct. 30, 2009

Delicious! I threw everything in the crockpot for a few hours and it turned out great. I also added black beans and used NM green chilies for extra kick. Next time I'll remember to add corn. I also toasted tortillas and sliced them to put on top along with the cheese and lime. Will definitely make again!

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kimmiecupcake

Cooking Level: Intermediate

Home Town: Red Lake, Ontario, Canada

Reviewed: Oct. 28, 2009

AMAZING, delicious, easy! Added fresh peppers, frozen corn, and black beans. This is another one of those great soups that you can make with whatever you have in the cabinet, and still have a winner!

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tifferlopez

Reviewed: Oct. 27, 2009

This is fantastic! I made this for a group of 30 or so people, and it was a hit! Instead of frying the tortillas, I cut them up and put them in the soup. It added a nice consistancy. The fresh cilantro makes this soup so amazing. I'll definitely make this again for myself!

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Enitsuj

Cooking Level: Intermediate

Reviewed: Oct. 22, 2009

This was a wonderful soup! I changed it up a little bit to suit our tastes, but the thing that really makes this soup great is sprinkling tortilla chips over the top. I will make this again!

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Breanna W.

Cooking Level: Intermediate

Reviewed: Oct. 20, 2009

This was awesome! I did read all reviews before making it, and they were very helpful. I doubled the broth, I added corn and canned black beans (drained and rinsed). I used garlic powder along with fresh, and added about 1/2 tsp. salt. I did not have chicken on hand so I used pork stew meat. YUM!!!

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leftylesli

Reviewed: Oct. 20, 2009

This soup is very good! I added a can of drained and rinsed black beans. It made the soup very colorful, and a tad more filling. Very good!! Definitely will pass this one on!

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Trisha

Reviewed: Oct. 20, 2009

Good recipe and gets extra stars for being so easy! I used a rotisserie chicken for this recipe, and like previous users, found it to be a little too much (I thought it'd be ok since it was on the smaller side). I needed a little more broth to compensate but was out so used a little Dos Equis lager for extra liquid and it turned out great! I also added a can of drained white and yellow corn and upped the cilantro to 2/3-1/2 of a small bunch. Will definitely make this again!

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RahRah

Reviewed: Oct. 20, 2009

I read reviews for this recipe but in all honesty it really lacked flavor. I would have roasted the chicken on the grill first. Did add corn and garden chilis for zip.

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none

Reviewed: Oct. 20, 2009

the family loved this!

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j.wright

Reviewed: Oct. 20, 2009

This soup is absolutely amazing. It is so much better than what I get from a local mexican restaurant. It is very spicy so you might want to adjust to yout taste. I added chopped potatoes, carrots and celery and added more broth. Must try this receipe. Thanks Shelia for sharing.

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KAWINKY

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Hainesport, New Jersey, USA

Reviewed: Oct. 19, 2009

Great exactly as is!

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Donna

Reviewed: Oct. 19, 2009

This is a really great recipe, I definitely read the reviews and appreciated the advice! I just buy tortilla chips, saves time there. And I loved the recommendations to garnish with avacado, cheese, cilantro, radishes and little soup cream, it's a wonderful meal on a chilly evening! PS I have also used extra chicken from the freezer and just started with water and chicken instead of using the canned broth, it was just as good if not better! enjoy! :)

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DEBBIE THOMAS

Cooking Level: Expert

Reviewed: Oct. 19, 2009

this is so tasty.

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regina

Reviewed: Oct. 19, 2009

Great recipe! I used a can of Rotel and added black beans and corn. Instead of the flour tortillas I crushed tortilla chips into the bowl when serving. I upped the cilantro to 1/2 of a small bunch.

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Crystal

Cooking Level: Expert

Tortilla Soup II

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