Reviewed: Jun. 13, 2012

Excellent base. I used 1 lb. beef, 3 cloves garlic cooked with 1/2 chopped onion and beef. I used 2 cans tomato quick pulsed in blender. I used 1 can creamed corn and 1 can regular corn. You can add more spices as needed. I served it with pepper jack cheese and pizza peppers on the side to use as desired. I also doubled the tortillas, dicing two for the soup and toasting the others to put on the bottom of the bowl before adding the soup. Excellent casual meal for company.

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Reviewer:

CYNDIEGRAN

Cooking Level: Expert

Home Town: Whittier, California, USA

Reviewed: Feb. 11, 2012

You can always add more tortillas if you want. Everybody here loves it, even the kids.

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Reviewer:

EARLMAN

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

Reviewed: Feb. 11, 2012

I cooked this in a crock pot. I used one whole pound of ground beef and added 1.5 cans of black beans and 1/2 can of whole corn. I only used 1 big box of chix broth and did not use the C of water. Used one 14oz can of tomatoes blended and two cans of rotel (one blended).

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Reviewer:

Sam84jo

Cooking Level: Intermediate

Reviewed: Aug. 10, 2011

HUGE hit in the house! I switched the beef for chicken. I poached chicken in my favorite spicy seasonings and just shredded it up for the soup. Instead of putting the tortilla strips in the soup I just placed 2 corn tostadas in each bowl. Only 3 people in my house so I adjusted the ingredients for 4 servings and had leftovers for 2 days at work. Soup only gets better. I went a bit heavy on the cayenne, chili powder and cumin and it was delicious. Amazing recipe!!

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Reviewer:

amandajoy80

Reviewed: Jan. 11, 2011

Awesome on a cold day!! I added a full pound of ground beef and whole corn instead of creamed corn. I also spiced it up with some Louisiana hot sauce. It was well received.

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Reviewer:

Rumblesis

Reviewed: Dec. 28, 2010

The flavor was good! I threw in some rice; which helped thicken it up. We roll up the tortillas and dip them in instead of cutting them into strips. I'll save this recipe and next time I'll add black beans instead (for something different).

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Reviewer:

LUnger

Reviewed: Nov. 1, 2010

Great! I've made this soup many times now and really like it compared to other recipes, even though I usually prefer chicken to beef. I live alone but made a full recipe to have for lunches this week and to freeze for future meals. This time, I made it with beef broth, doubled the meat, and only put it 1 can of corn. I also used shredded cheddar instead of American and used broken-up blue corn tortilla chips and chopped avocado as the garnishes. These garnishes really make the dish complete! Sour cream would be great too. This is a great meal as it has a good amount of spice. There isn't much of a difference when using beef stock compared to chicken stock. The first one is just more "beefy," obviously! The cream corn is a nice touch. Finally, if I were going to recommend any alterations to the recipe, I'd say to DEFINITELY double the meat. I added in just over a pound and I think anything less would have been too little. Thanks for sharing! Enjoy, everyone!

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Reviewer:

Kalan L.

Cooking Level: Intermediate

Home Town: Chapleau, Ontario, Canada

Reviewed: Sep. 26, 2010

I make this often, it's is a cold weather staple in our house and sometimes in warm weather too!!

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Reviewer:

ALEIGH553

Reviewed: Feb. 3, 2009

I read the reviews and saw someone else had used wheat tortillas. So that's what I did and it wasn't good at all!! So I fished out the tortilla strips and put in corn tortilla chips instead. It is much better now and was a quick save or I'd have thrown it all out.

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Reviewer:

kittyfromthecity

Reviewed: Nov. 8, 2008

This recipe makes a LOT of soup! I used half crushed tomatoes & half diced tomatoes with jalapenos, and increased ground beef to 1 lb. Crushed tortilla chips over the top. I like the previous reviewer's idea of avocado.

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