Reviewed: Feb. 16, 2009

I adore this soup!! I make a huge batch of it about every week and a half (and there's only 2 of us who eat it). I do add pinto or black beans, as well as 1/4 cup lime juice, and the latter really makes the soup exceptional. If I got this at a restaurant, I would go back again and again.

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Pererau

Cooking Level: Beginning

Living In: Olympia, Washington, USA

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Reviewed: Feb. 9, 2009

Love, love, love this soup! I change it up a little bit (not vegetarian), I add chicken to make it more filling (cook it before adding the peppers and onions) and I use fresh peppers and onions instead of frozen. Also I use OXO chicken bouillion powder dissolved in water for the broth, and diced tomatoes instead of crushed. And instead of the green chilies, I use dried red chili peppers. I top it with cheese, sour cream, and green onions. Love the idea of avocados, but just haven't had them on hand.

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Hayley H

Cooking Level: Intermediate

Home Town: Sioux Lookout, Ontario, Canada

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Reviewed: Feb. 7, 2009

I made this according to recipe, and everybody at my art group LOVED it :) It was delicious and every bit as good, if not better, than chicken tortilla soups I've had in the past - The avocado is HIGHLY recommended, as is lots of cheese if you aren't vegan - keeps in the fridge really well too :) Thanks!

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Tetriseyes

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Reviewed: Jan. 27, 2009

This one is definitely a keeper! Being the only vegetarian in the family it is very difficult to find recipes that my husband and I both love, but this one accomplished that. Very hearty meal. I did add a can of black beans.

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EBJONES

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Reviewed: Jan. 21, 2009

This recipe is easy to make and it's yummy! I followed some suggestions listed below....used diced canned tomatoes, added black beans, and provided lots of choices for toppings. Topping choices: sour cream, shredded mexican cheese mix, avocado, chopped cilantro, lime, and tabasco. Since I wanted to keep it vegetarian, there was also chopped chicken and meatless chicken.

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totnpie

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Reviewed: Jan. 18, 2009

Changes I made: Cut back cumin to 1 tbsp, cut back green chiles to 2 cans. Substituted diced tomatoes instead of crushed, substituted Mexican cheese blend (Kraft's Mexican blend with cheddar, monterery Jack, asadero and queso blanco cheese) instead of plain cheddar, also had torilla chips served on top of the soup instead. Added 1 can black beans (partially drained), added 1/2 cup lime juice, and added 1/3 cup of chopped fresh cilantro just before serving, and had guests top their bowls with a dollop of sour cream. It was sooo delicious! I loved the blend of flavors, especially the crunchiness of the chips, with the smoothness of the avocado. Served at a soup party where everyone brought their own homemade soup, and this soup got the most compliments and recipe requests. Can't wait to have the leftovers tonight!

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unicorntacos

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Reviewed: Jan. 13, 2009

Omg this was so good! I toyed around with it a bit to suite my family's taste, and it was so yummy. Even my husband who isnt a soup lover said make it again:)

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LivinOurLuvSong

Cooking Level: Expert

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Reviewed: Jan. 10, 2009

I made this for guests and they all loved it. I added some fresh vegetables too and its great!

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Tonya

Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA

Living In: Boulder, Colorado, USA

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Reviewed: Jan. 9, 2009

Very delicious soup. A definite keeper. I substituted Rotel diced tomatoes with lime juice and cilantro for the tomatoes and green chile peppers. I also added black beens and kidney beans to make the soup a little heartier. Nice additions. My wife loved this soup.

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TrialByFire

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Reviewed: Jan. 5, 2009

This is such a great recipe!! I find myself making it almost weekly! My boyfriend is vegetarian, and has been looking for an alternative to chicken tortilla soup - this one is it! I have to say it is very hearty and filling, and if you have to have meat in this, it's pretty easy to toss some in :-) Definitely like it best with soem kind of beans or tempeh.

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january

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Denver, Colorado, USA

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Reviewed: Jan. 4, 2009

This was easy to prepare, healthy and delicious. I added a little cayenne pepper and and squeezed a little lime juice - two of my favorite flavors.

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Rick

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

Just a few shortcuts to share that helped shorten the grocery list for this soup. Rather than 3 cans of chiles, I bought one. I found a few brands (Ro-Tel & Red Gold) that make diced tomats w/the green chiles. The Red Gold is hot, Ro-Tel was mild (saving Ro-Tel for another use). I also wanted some fresh cilantro and tomats, so I bought a fresh salsa. There was one w/black beans and corn. I still bought a can of black beans and frozen corn, b/c I was using this as a supper soup. But for use as a first course, the beans and corn in the salsa was plenty. I keep veggie stock in the paper cartons on hand, so I used one of those and rinsed the salsa container w/fresh water and added that to the pot. Other changes I made were small, but the next time I make this I will probably use fresh onions and peppers. But for the sake of time and convenience, they will do. Good soup, I'd serve this at a dinner party (w/fresh peppers and onions).

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Shrinking Chef

Cooking Level: Expert

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Reviewed: Jan. 1, 2009

So easy, delicious and healthy! I made this for New Year's Eve to accompany the tacos we had at a friend's house. Everyone gobbled it up and complimented it - even the colorful presentation with the avocado and cheese on top. I stuck to the recipe except used a fresh onion and frozen corn since that's what I could find in the store. I wouldn't change a thing, but can see how flexible the recipe would be to substitutions or additions. My husband already wants us to make it again and we definitely will!

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CookinginCA

Cooking Level: Beginning

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Reviewed: Dec. 16, 2008

Tweaked this recipe a lot, but took the basic idea. It was awesome! I used dry pintos soaked overnight, 1/4 cup of taco seasoning in place of most of the spices, a tablespoon each of dried oregano and dried parsley, 5/6 cloves of garlic instead of 2, chopped jalapenos instead of green chilies, water with buillon cubes instead of broth, fresh chopped green pepper, and a little frozen mexi-mix of veggies with broccoli. I slow cooked this for ~3.5 hours on high and then set up a kind of taco bar for everyone with bowls of sour cream, cheddar cheese, home-baked tortilla chips, mexican style rice, sweet onions, cubed avocado with lemon juice, salsa, and browned ground beef for the meat-lovers. I managed to feed 15 people with the ingredients I had on hand. I will definitely make this again when I need to get rid of ingredients. I will definitely give props to this recipe for the idea and the mode of execution, as well as all the helpful reviews. It was quite delicious!

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Gwendolyn

Cooking Level: Intermediate

Home Town: Chatsworth, California, USA

Living In: Berkeley, California, USA

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Reviewed: Dec. 7, 2008

Extremely good soup. I followed some of the changes others suggested, like adding kidney beans. Instead of the chiles, I used half of a fresh jalepeno, which was a perfect medium for my spicy taste and my husband's more sensitive preference. I also cut the cumin in half as he's not crazy about it, but sprinkled in some garlic powder, basil and parsley.

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ECUADORITA

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2008

Yummy! Yummy! Yummy!

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treetop

Cooking Level: Expert

Home Town: Palmer, Alaska, USA

Living In: Ketchikan, Alaska, USA

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Reviewed: Dec. 4, 2008

Great soup! I made it with the chips, and it was good, but I also made it with dumplings, and it was better! mexican dumplings: 1/3 cup mesa harina 3.5 tbsp water a tsp of olive oil salt and pepper mix till it binds to a dry soft dough ball, break into ~25 marble sized dumplings and add at the same time as the corn. I also added some carrot and celery to the onion/pepper, and garbanzo beans to the corn and it was great!

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nathanl

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Reviewed: Dec. 3, 2008

This recipe was amazing. After reading several comments I chose to add black beans. Other than that I followed the recipe exactly and it turned out wonderful. My husband even made sure it got put in the refrigerator as soon as he was done eating so he could have leftovers!

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mamaflower

Cooking Level: Intermediate

Home Town: Napa, California, USA

Living In: Sacramento, California, USA

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Reviewed: Dec. 2, 2008

This was my first time tasting tortilla soup. I've always longed to order a bowl at Mexican restaurants, but I was never able to find a meatless soup. This was worth the wait! The lime really livened up the soup, and the avocado added an unexpected creaminess. This soup has such a variety of tastes and textures, it really was a treat. Thanks for the recipe!

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Holly

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Reviewed: Nov. 30, 2008

This was a great soup but was way too spicy for me! I doubled the broth and tomatoes and that really helped. I also only used one can of chilies.

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Heather

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