Reviewed: Jan. 29, 2008

I really liked this recipe. Although I didn't agree with the member who said that it was too spicy. I thought that it was just perfect, I actually would have enjoyed it with a little more spice. I also added black beans and a little extra corn. The hint of lime tortilla chips were delicious. If your not sure just try it. I thought it was great. I even cooked it overnight in the crock pot so it was super easy.

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paula

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2008

I followed the advice of some of the other reviewers and cut back on the cumin. I only used 1 tsp. and it was very flavorful, but not spicy. I used frozen corn instead of canned to reduce the sodium content and I didn't bother with the avocado or cheese because it tasted terrific without it.

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referee

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Reviewed: Jan. 19, 2008

Yummy! I used 2 tablespoons of cumin as recommended by others and added a little ground coriander. I couldn't find the pepper/onion mix so I just chopped my own. Next time I think I'll try roasted the vegetables. Thanks for the great recipe!!

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austinmomma

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 17, 2008

This was ok, not a vegetarian, maybe that makes a difference? I prefer the skinny tortilla soup from Light & Tasty (which can be made vegetarian).

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dulike26

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2008

This soup was good, but I recommend decreasing the amount of cumin. I would only put in half the amount next time, it really overpowered the soup. The avacado is such a nice touch!

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Meg78

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Reviewed: Jan. 15, 2008

This is going into the dinner rotation! Cheap, easy to make AND my kids loved it. I used the "boat moter" at the end to puree it a bit because I am not a fan of peppers and wouldn't like biting a big chunk and then added corn and a can of black beans. I was out of Cumin so I only used 2 T and it was great.

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SuziandBear

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jan. 14, 2008

Too spicy, and yet not much of a taste. I think I'll add chicken if I make it again.

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Courtini

Cooking Level: Expert

Living In: Lebanon, Indiana, USA

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Reviewed: Jan. 11, 2008

This recipe was so easy and simple. It has a wonderful flavor and I would definetley make it again.

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amers

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Reviewed: Jan. 11, 2008

I loved this recipe ! So did all of my guests ! All I can say is if you are not an experienced cook...adjust the cumin and green chili's according to your and your families likes. This recipe will still be a win-win !!

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karenlee

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: Dalworthington Gardens, Texas, USA

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Reviewed: Jan. 9, 2008

This recipe is great!!! I love, love, love it!!

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KEISHAB25

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2008

This was the best soup I have ever made! My family loved it! I cut down on the diced green chili and used fresh peppers and onions. I also added a can of black beans and a can of pinto beans. It made it very hearty and we were stuffed! I'm making it again tonight because we have all been craving it sonce the first time I made it!

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socal

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Reviewed: Jan. 5, 2008

I used a fresh onion and pepper added a can of drained and rinsed black beans, and made tortilla chips by baking corn tortillas in a 350-degree oven for 12 minutes. With the rich taste of the chopped avocado and chips, it was divine. I blended part of the soup towards the end; next time, I might blend it before putting in the beans and corn (so the veggies get blended, but not the more hearty elements).

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SHIROBARA

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Reviewed: Jan. 5, 2008

AWESOME SOUP!! It is so hard to find easy, delicious vegetarian dishes. This has great flavor, and does not rely on heavily processed fake meats or tofu. My 6 year old asked me to make it again, and that is pretty rare. Instead of bagged veggies, I sliced up fresh, organic peppers and onions, and only used about 1/2 the cumin, and it turned out really well. Also, I heated up fresh tortillas instead of the chips, and those were great. Thank you so much for sharing this recipe!!

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beatluvr

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Reviewed: Jan. 5, 2008

This soup KNOCKED MY SOCKS OFF! My girls even begged me to make it once a week! I read the reviews...cut down the cumin to 2T, used fresh green peppers & onion flakes, no fresh avocado so we each had a dollop of guacamole on top of the soup with a sprinkling of cheddar cheese! Also used only one can of chiles, and used Lay's Baked Tortillas. I'm on Weight Watchers, and the soup (with guac, cheese & chips) only came to three points! And that was SUPPER! And Lord, I was so full. LOL! This is earmarked to become a forever family favourite!

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LaurieLaurie

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 4, 2008

Yummy!!! I thoroughly enjoyed this recipe and will be making it over and over. It's so easy and so flavorful. I added a can of black beans and extra spices (chili powder, garlic powder) and served it with low-fat yogurt instead of sour cream. Otherwise I followed this wonderful recipe. Thank you!!

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Shawna

Cooking Level: Beginning

Living In: Billings, Montana, USA

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Reviewed: Jan. 3, 2008

This is awesome tortilla soup! I followed the recipe exactly except I added 2 Quorn meatless chicken cutlets diced up to the soup! Also might try with black beans sometime. If it is too hot--you probably used jalapeno peppers instead of green chiles, because as is, this soup is NOT spicy, IMO! If you think its bland, then add a little hot sauce or salsa to your serving. We thought it was absolutely perfect--I wouldn't change a thing! Thanks for the recipe!!!

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chrisnkelley

Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

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Reviewed: Jan. 3, 2008

This soup is a rager. It would probably hold up as a cold soup sans chips. We made it w/ olive oil and 3 medium chopped onions (she doesn't do peppers). We cut up corn tortillas, sprayed them w/ some olive oil and put them in a 400º oven. Even making it as low-sodium and low fat (no cheese) as possible it was completely awesome and we ate way too much. You really can't go wrong w/ this. I read one reviewer who thought it was too hot, the only thing I can think of is make sure you're using canned chilis and not canned jalepeños. Cheers. -Steve

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Steve

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Reviewed: Jan. 2, 2008

Very delicious. I added a little chili powder and more cumin than called for, and about a tablespoon of crushed cilantro. I also added a little more of the crushed tomatoes and black beans for protein. A dollop of sour cream on top, and it's perfect!

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ctellifson

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Reviewed: Dec. 20, 2007

Very good. Very easy. I'm a vegetarian and find that Tortilla Soup is always made with chicken. I was really pleased to find this recipe. I've recently discovered Qdoba. They have a "mexican gumbo" that's made with Tortilla Soup. It's fabulous. So I made the recipe here and then assembled it as they do: - scoop of cooked rice - scoop of black beans - scoop of tortilla soup - top with cheese, cilantro and sour cream Really Good! Thanks so much for the recipe. Modifications: I used fresh onion (1 large onion) and bell pepper (1-1/2 peppers), 2 cans of broth with 3 c. water and Knorr Veggie Boullion.

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LECKMAN

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Reviewed: Dec. 13, 2007

so delicious! me and my boyfriend made it and it happened to feed more than just us! his mother even enjoyed it! we're definately going to have it again.

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Jimmy

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