Reviewed: Nov. 21, 2011

The soup was good but the tortilla actually took away from the experience due to the rapid sogginess. This soup turned out be be better the next day -- after spending some time in the refridgerator and not using the tortillas.

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Reviewer:

GarOfCingar

Reviewed: Sep. 7, 2011

This is a great base recipe! For those of you that don't like spicy food: I recommend cooking longer (15-20 minutes to let the flavors mingle) and serving with a slice of lime with it at the table. For those spice heads out there: Add 1 fresh jalapeno seeded/diced (or 1 can diced jalapeno's) AND 1 roasted green chili (or 1 can green chilies) AND a half a beer. Simmer for 15 minutes, puree with an immersion blender (optional) then allow to cook another 10-20 minutes. You can adjust the heat by adding more beer or more of your fave hot sauce. Serve with lime over the top.

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Reviewer:

azrefugee

Reviewed: Jul. 29, 2011

Really great. i added some cayenne pepper for heat and 2 cups of water to make it a bit lighter tasting.

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Reviewer:

Twyla

Cooking Level: Expert

Living In: Winkler, Manitoba, Canada

Reviewed: Jul. 15, 2011

My grandmother and I make this recipie for family get-to-gethers and it is always a big hit!

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Reviewer:

Felicia Elizabeth

Cooking Level: Intermediate

Reviewed: Jun. 3, 2011

I used this for the basic recipe and changed it up a bit; it seemed too plain to me. I made it in my slow cooker and added 3 chicken breasts. I discovered that I was out cumin, but if I had it I would have added more. I also added more chili powder and didn't put the ingredients in a blender. I like more of a chunky soup. I threw in a can of hominy, too, just for fun. I will use tortilla chips, sour cream, Monterey Jack, avocado and fresh cilantro. Should be good!

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Reviewer:

JLomama

Reviewed: Mar. 6, 2011

My husband loved this soup. After reading the reviews I decided that this recipe is a bit timid on the spices. I doubled the onion and quadrupled the garlic. I think cumin is a neglected spice and you can't use too much of it. Coriander is also a spice that adds a lot flavor. 1/2 teaspoon of chili powder...........certainly not enough. Why use it at all with that amount? 4 stars since it is not the original but good none the less. Thank you for this recipe.

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Reviewer:

Murphy's Mom

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Cooking Level: Intermediate

Living In: Anacortes, Washington, USA

Reviewed: Dec. 22, 2010

Very GOod.

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Reviewer:

T. Privratsky

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Dec. 18, 2010

I am sure I could spice this up and add to make it a little more substancial, but it was very quick and easy as is.

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Reviewer:

Debbie Holbrook

Reviewed: Oct. 14, 2010

this soup is DIVINE!! excellent meatless dish for brunch or dinner....i had all of the ingredientes in my pantry so i was ready to go...my kids who dont eat meat luved it of course..what i changed in this recipe was just let it simmer for 15 minutes after the boil,, the flavors really came together well!!

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Reviewer:

NINA

Cooking Level: Expert

Reviewed: Sep. 22, 2010

Thought it was quite tasty but I also added pieces of cooked chicken, scallions, a jalapeno and a bell pepper. I also simmered it for at least 15 minutes to thicken and to allow flavors to meld more. I think it would have been much less flavorful without those. It was nice and quick but if I had more time, I probably would simmer even longer. I like the other reviewer's suggestion of adding the avocado. I had one but didn't think of it!

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