Reviewed: Feb. 25, 2006

Wow!!! The best tortilla soup I've ever tasted. Before, my husband and I would drive an hour to a cafe to eat their yummy tortilla soup but now I only drive three, to the grocery store, to buy the ingredients. Whenever I have friends over they request the soup. Thanks!

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Jellybean

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Reviewed: Jan. 28, 2006

Used this recipe as a base - added hominey(sp?) and cut back on all ingredients since I was making it for 2. Overall a good recipe to tweak to satisfy your own taste.

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CHRISTINE

Cooking Level: Intermediate

Home Town: Anaheim Hills, California, USA

Living In: Corona, California, USA

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Reviewed: Jan. 25, 2006

Don't get me wrong, I LOVED this recipe using a good chicken stock from the grocery store. Again, the basic recipe is fabulous and we devoured it. I thank you for an excellent start!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 21, 2006

WHOA!!!! This was delicious! I added dried cilantro, omitted the avocado and halved the recipe. Added shredded cheddar cheese at serving. This might be a touch watery or liquidy but I am not complaining. I do think adding black beans and maybe a little corn would be a nice touch. This is out of this world! Thank you.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Jan. 12, 2006

THis was EXCEPTIONAL! ...and I added a few tablespoons of fresh cilantro (chopped) and 1.5tablespoons of fresh lime juice.....it was AMAZING!!!!! ...and it made enough for me to freeze!!!! WOO HOOOOO!!! Thanks Zeke!

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Peanut.Pants

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Reviewed: Aug. 15, 2005

delicious. guests proclaimed it's better than in restaurants! had extra bacon from bacon-wrapped shrimp, so threw it in for a lil more flavor. didn't have dried coiander. used about half a spice container of oregano. great great recipe and so easy to make!

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COOKIEKHANH

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Reviewed: Apr. 22, 2005

Excellent soup, will make again and again. Leftovers freeze well, tastes like I had just made it fresh. Highly recommend this recipe.

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MASTOTLER

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Reviewed: Jan. 11, 2005

This soup is great! I added a some kosher salt which brought up the flavor a bit. I also sauteed the onions and garlic in butter then added the blended can of diced tomatoes. I also cut back on the oregano as a previous reviewer suggested. And last, i sliced the carrots and celery into relatively large peices instead of chopping them. All and all, it's a great recipe! The broth itself makes a great base to elaborate on and just add more veggies too or whatver your heart desires!

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JELLIPOP

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Reviewed: Jan. 6, 2005

Really, really good soup. I, too, added a can of corn and a can of black beans. I accidentally added an extra can of tomatoes too. Three stores later and no corn tortillas so I bought flour tortillas. They MADE the soup. We dolloped on sour cream and jack cheese. It did make a lot but it was even better the next day. Try it, you'll like it!

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TAG

Cooking Level: Professional

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 7, 2004

Excellent recipe. I served this for my aunt and uncle. My uncle has been bugging me for the recipe, glad that I found it again. Next time will try corn and black beans, may be mighty tasty.

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DZRED66

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Reviewed: Mar. 28, 2004

This was a wonderful meal. We made a few substitutions....we opted for fresh cilantro instead of the dried oregano and we added a can of black beans and a can of corn. A word to the wise...go easy on the cilantro - otherwise that's all you will taste. We froze our leftovers (since it makes a ton!) and it was even better the next day...and the day after. Thanks for sharing this recipe...we loved it!

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GINXIE

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Reviewed: Jan. 10, 2004

Made this tonight for the family and everyone loved it....thanks

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SEXYTRACKR

Cooking Level: Intermediate

Home Town: Hamtramck, Michigan, USA

Living In: Warren, Michigan, USA

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Reviewed: Nov. 24, 2003

I have had this recipe with the author and it is amazing. Can be halved. Frying the strips makes this recipe 12pts on Weight Watchers, but if the strips are baked, it brings the points down to 8 per serving. Zeke, this is my most favorite of all soups in the world. You are an incredible cook!

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CROFTMC

Cooking Level: Intermediate

Home Town: Helena, Montana, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 23, 2003

This recipe it great! Use fresh cilantro instead of coriander. The spice combo it perfect! 15 cubes of buillon seems a little too much. Everyone loved it!

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Noel

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Reviewed: Oct. 31, 2003

This was a great soup, full of flavor, and texture, but I tinkered with it. I only made 1/2 of the recipe as it seemed like enough to feed an army. I added a can of rinsed, drained, black beans and 1 1/2 c. frozen corn for texture. Instead of blending the onions (which bruises them) I fried the onion and garlic in margerine till tender, then I added the water and bouillion. If you like your soup smooth-blend the vegetables. But if you like texture, try it this way. We topped with cheese-but also added a dollop of sour creme. For a southwest recipe-there was a very strong Italian taste, so next time I will cut back on the amount of oregano-but it was good with the full amount, I just wanted more of a southwest taste. The kids loved it (even the picky 1 year old) and half of the recipe fed 7 of us with enough leftovers to feed us another meal. I will definately fix this again. Thanks Zeke!

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VJGUNKEL59

Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

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Reviewed: Sep. 19, 2003

I can't beleive that I'm giving this only 2 stars when everyone else gave it 5. I'm wondering if something is wrong with my taste buds! I didn't particularly like this soup. I mean, it made enough for an army, so of course I will eat it (it's not that bad) but I don't know what everyone is raving about. I didn't expect a thick soup but it was too watery I thought. (I also added black beans and corn) The flavor was okay. I don't know about the carrots and celery. Is that supposed to be in tortilla soup? I would not make this again. I didn't add any tortilla strips as I was trying to save some calories, but I'm sure that with those, sour cream, cheese, cilantro, that this soup could taste better. Anyway, I was very disapointed.

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TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jul. 29, 2003

This recipe was delicious! It was really easy to scale down for 2 people (I thought we'd have leftovers, but it was that good!). Baking the tortillas was really easy, too (I baked them at 425 for about 6 minutes, then kept a careful watch on them). Adding sour cream was the perfect last touch! Thanks for the recipe!

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K MARTINO

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Reviewed: May 29, 2003

This was very good, and just the right amount of spice. I used turkey stock I had left over.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: May 17, 2003

Thank You, Zeke, for sharing! My husband and I love Tex Mex and we have been missing it ever since we left Texas. This soup is just what we have been looking for. I mixed things up bit by adding 1 can of corn, juice and all. I also boosted all the seasoning, we like lots of seasoning, and added fresh chopped cilantro. The end result was good enough to bring my husband back for 3rds and the neighbors over to see "what smelled so good".

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DYLANII

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Reviewed: May 3, 2003

Ladies and Gentlemen...I have finally found my favorite soup! DELICIOUS! I only modified it a bit - like other's, I added a can of corn, but also threw in a can of spicy black beans. Used one more clove of garlic and made chips out of the tortillas rather than strips. I used all spices generously as I love my food spicy! Perfect for a cool night, or a nice Spring day (such as my case), and even better the next day as leftovers. I highly recommend this for soup lover's - thanks much, Zeke!

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