This recipe is sooo good. We love it. I followed it to a T the first time. After that, I cut up my own onions and peppers (cheaper). I used less cumin because I ran out. I definitely recommend using the full amount, or almost the full amount of cumin. It tastes so good. Love it!

I really liked this recipe- I only became a total vegetarian this year and I've had trouble finding a non-chicken stock based tortilla soup! It had nice flavors, and it was easy to customize to my personal tastes. Instead of crushed tomatoes, I used tomato paste and I added paprika & a little bit of oregano. Based on previous reviewers' comments, I added a squirt/squeeze of lime juice & lemon juice and that added a really nice zing to it. Definitely going to repeat this recipe!

My new husband is vegetarian, so in trying to "get with plan!", I discovered this recipe; it was soooooo delicious! I live in a small town & was unable to find the pepper/onion stir fry, but I found a veggie stir fry- similar to it and just removed the broccoli! He loved it and I loved it! I've already shared it with my VERY meat lover family & they are looking forward to making it :)

quick and easy!!!

Fabulous!

Very easy to make! I would suggest using some fresh veggies instead of the frozen package of peppers and onions. And to cut down on the sodium use an unsalted can of corn. Overall this is a great complement to any main dish.

This is the first time I have rated a recipe five stars. I've made the soup a few times now and do make some changes. First off, I use three fresh bell peppers julienned with one fresh sliced white onion. Instead of 3 teaspoons of cumin I use 1 1/2 teaspoon cumin and 1 1/2 teaspoon Bill Echol's Taco Seasoning I (which can also be found on this site). For the broth I used 8 cups of homemade Basic Vegetable Stock (which can also be found on this site), and I use 1 can of hot chilies and two cans of mild. Top with fresh avocado, cheddar, and monterrey jack cheese. My Dad (who hates vegetarian food) said it was the best soup he's ever had in his life. THANKS!

The recipe came out okay. A little bit too bland, watery. I recommend not using oily chips as they seem to disintegrate a bit differently. Also go easy on the cheese and add in some black beans, other veggies. **As an aside, and I'd like to hear differently if this is not the case, this recipe did not taste very authentic. I have eaten the soup in Mexico and New Mexico. Both were very different.

made this for a family party where a few are vegetarians. huge hit even for the meat lovers. thanks

I made this for Memorial Day. Rain was predicted, so I didn't want to chance planning a cookout. It was fantastic! To go with it, we had Red Pepper and Corn Relish, and Addictive Sweet Potato Burritos,(both from this site). I will make this soup again, and not change a thing!

I followed the directions and it came out perfect! The second time I made it I added zuchini, and I will do this from now on. It made it a bit chunkier. Best soup recipe I have ever made!

Love this recipe! The flavor is wonderful. I have made it twice within the past month. I made a few additions and adjustments. I added 1 can each of pinto and black beans. I also used 2T. cumin and 1 can diced green chiles and 1 can jalapenos. I also added juice from 1 whole squeezed lime. YUMMMMM!!!!

This soup was delicious and much better than other tortilla soups I have made in the past. The only thing I will do different next time is put less chile peppers in (it was a little spicy for my taste)--one can instead of three. Otherwise, it was great!

I was craving tortilla soup but didn't have any chicken defrosted... so I thought I'd give this one a try. Yum! I used fresh onion and a yellow pepper and added leftover take-out salsa instead of one of the cans of green chilies. Makes tons! Love the avocado.

This soup is the best!! I put a little extra cumin and some chili powder in it to give it a little extra kick. I also used the full amount of canned green chiles (they are not that hot). Everybody thought this soup was wonderful!!!