Reviewed: Jul. 23, 2007

Delicious! The only change I made was I used about 5 ears of leftover corn instead of the canned : )

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Lily Tayce

Cooking Level: Expert

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Reviewed: Jul. 16, 2007

This was just as good as the chicken Tortilla Soup I use to eat when I wasn't vegetarian. I used Quorn Chicken Strips and added fresh chopped cilantro. It stores very well too!

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Stephan

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Reviewed: Jul. 10, 2007

This was very good. It is just me and my husband so my mom got a night off cooking for her husband as there was plenty of left overs. She was pretty excited. Anyways, I only put 1 can of chili peppers in it and it was mild so if you like mild, then 1 can would be great. Thanks for the great recipe. I am a vegetarian and got my entire meat eating family to eat a delicious meatless meal. Yeah.

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Melissa

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Reviewed: Jul. 9, 2007

My whole hard-to-please, meat-eating family loved this! The avocado on top was definitely a good touch, we had chips and salsa with it but I think cornbread would be yummy as well. Thanks for this great recipe!

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Nikki

Cooking Level: Beginning

Home Town: Poughkeepsie, New York, USA

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Reviewed: Jun. 13, 2007

Love it! I used 2 T. of cumin, 2 cans of chopped green chiles, 2 14.5 oz. cans of diced tomatoes (one plain, one with sweet onion), a 32 oz. container of organic vegetable broth and 14 oz. of water with 2 vegetable bouillon cubes, one can of black beans, and about 1/4 of a bag of frozen Trader Joe's roasted corn. Everyone loved it and my husband had some at 10 pm because he couldn't get the taste out of his head. Great as is, but when you serve it with Chile Lime Tortilla Chips and the avocado and cheese, it takes it to a whole new level. Thanks for a great recipe!

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Marian

Cooking Level: Expert

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 11, 2007

I made with all fresh veggies and sauteed in olive oil w/ garlic before adding to veggie broth. This was hearty, delicious, and it satisfied even my many carnivorous friends and family! Thank you!

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SH0NI

Cooking Level: Intermediate

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Reviewed: May 7, 2007

I really enjoyed this soup. It's slightly spicy and full of vegetables.

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The Nightingale

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Reviewed: May 2, 2007

I made this last night and is was simple and delish! I made the recipe just as it is, except I used red enchilada sauce. It was very quick and the family loved it. I am just starting out with becoming a vegetarian and this was a great recipe!

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Becky

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Reviewed: Apr. 28, 2007

We liked this soup alot. I do reccomend using less cumin though - we used half as much and it was plenty I think more might have blotted out the flavors of everything else. We also used only 1 can of peppers - 2 might have been ok but again I think three would have been too much. I like that this is a very quick meal and it tastes wonderful. Next time I'm going to try using pan toasted tortillas - instead of chips - to cut down on the salt and fat. Will also add black beans next time and maybe some chicken for the non-vegetarian in the household.

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emmaoforange

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Reviewed: Mar. 20, 2007

YUM! This soup is so good! I used fire roasted green chilies and added a can of black beans. I topped it with cheese, tortilla chips, avocado, green onions and a squeeze of lime. Definitely a keeper!

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jkincolorado

Cooking Level: Expert

Home Town: Canon City, Colorado, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Mar. 18, 2007

I only made half a batch, and now I wish I'd made the whole batch.... there was a small fight about who got the one leftover serving. I didn't add the broth, but put in a extra can of diced tomatoes and some water. I also used fresh onions and peppers and frozen corn, and used Fritos corn chips. Next time, I'll probably add black beans. Thanks for the great recipe!

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Feb. 18, 2007

This was fantastic! A very forgiving and versatile recipe. I used fresh peppers and onions instead of frozen, and substituted frozen corn for canned, tomato sauce for the crushed tomatoes. I also added black beans and a little cayenne. I used an immersion blender to puree some of the soup, leaving a few chunks, and added about 1/4 cup of fresh lime juice at the end. Next time I may throw in some diced zucchini and tofu as well.

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Swati

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 14, 2007

This soup was very good. I added meat because it was the main dish and a can of hot chile beans. I also added chile powder and backed off on the cumin to 2 tsp.

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MICHHUNO

Cooking Level: Expert

Home Town: Rockport, Texas, USA

Living In: Keokuk, Iowa, USA

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Reviewed: Feb. 8, 2007

Very good soup! I added black beans, too. Also added some jalapenos and lots of additional spices (onion powder, garlic powder, paprika, chili powder & cayenne). Followed the other ratings & added cilantro as well. Topped with sliced avocado as well as the cheese & chips. The end result was WOW!

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thatbitchcancook

Cooking Level: Expert

Living In: Capitola, California, USA

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Reviewed: Jan. 22, 2007

Okay, does no one else think that 3 cans of diced chile peppers makes this soup waaay too hot?!?! And I thought I liked my food spicy...apparently not! Other than that, we really like this recipe. My changes: cut down on cumin (to 2 tsps.), added the can of black beans for protein, drained the corn, used 3 8oz. boxes of veggie broth and 2 cups of water (makes it cheaper to make and you don't notice the difference!). We also added a squeeze of lemon juice at the end (didn't have any lime), but I will definitely add more lime juice (1/3 cup of fresh squeezed) next time along with less chile peppers! This has the potential to be a great recipe, though, so I gave it 4 stars. Loved using the frozen peppers/onions...didn't know that product existed until this recipe! PS--I made it again using the lime juice and it was great! Also, substituted 28 oz. can of petite diced tomatoes for the crushed ones and we liked that better, too. I think we have finally found our veggie tortilla soup recipe!

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DivaMommy

Cooking Level: Intermediate

Home Town: Hattiesburg, Mississippi, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jan. 18, 2007

i absolutely love this recipe! However, I do a couple slight variations that make this soup taste just as wonderful. Instead of using diced or crushed tomatoes, I use a 15 oz. can of tomato sauce. I also omit the avacado at the end and add a dollop of sour cream on top before serving. Delish!!

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emily

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Reviewed: Jan. 15, 2007

This is a great recipe - I only made a couple of changes. First, I used fresh peppers (red, yellow, and green) and onions. Second, I added black beans and used an immersion blender at the end, I kept it a little chunky though. It was an enormous dinner hit at a dinner party - I served it with the Pancho Villa Tilapia also on this site.

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BROOKEANNE

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Reviewed: Jan. 14, 2007

Good soup to start with, and much better after it had been left to sit in the freezer for a couple days. We reheated and had some just today. I added a can of black beans as other reviewers had suggested, and just today put in additional pinto beans that were on hand. We also prefer putting tortilla chips on the top and whilst eating, so that you get the added crunchiness in additional to the tortilla taste.

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eraine

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Reviewed: Jan. 5, 2007

I too added a can of black beans, some chili powder, and some taco seasoning. It turned out terrific! My 3 and 1 year olds even licked their bowls clean and my husband who dislikes peppers ate 2 bowls.

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LDENSVEN

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Reviewed: Dec. 30, 2006

I've been craving vegetarian tortilla soup for almost a year now....and I found it! The soup really is so simple and DELICIOUS! The cumin is key to the authentic tortilla soup flavor. I added some chopped fresh mushrooms (just because) at the last five minutes with the corn, and I added a rinsed & drained can of black beans as well. I also topped it with a healthy squeeze of lime and some chopped fresh cilantro before serving. Thanks for the recipe!

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Austinite

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