Reviewed: May 22, 2012

This was absolutely delicious.

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jul

Cooking Level: Intermediate

Home Town: Lebanon, Pennsylvania, USA

Reviewed: May 21, 2012

THIS SOUP IS INCREDIBLY AWESOME! I MAKE THE TORTILLA STRIPS FOR THIS RECIPE AND FOR ANYTIME I NEED CHIPS. FAR HEALTHIER THAN STORE BOUGHT. I SPRINKLE THEM WITH CHILI POWDER.

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bre

Reviewed: May 12, 2012

Very satisfying and healthy!! I added a can of black beans (be sure to rinse and drain well) & some fresh squeezed lime ( to taste). Instead of a can of green chiles, I used one can of mild Rotel. Also, instead of a can of enchilada sauce, I used dry packets of it and added water--it was cheaper. It says "slow-cooker" recipe, but I was in a hurry and made it on the stove and it was scrumptious!

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musicmaker

Reviewed: May 12, 2012

Have made this several times now and each time everyone loves it. It is so easy and pretty much fail proof. I put in extra chicken broth in leiu of water and the raw chicken is like others suggest. So good!

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Reviewer:

vcs

Reviewed: May 10, 2012

I've made this recipe at least 20 times in the past year for just my family and for company. It's always a huge hit. I've shared the recipe many times. I use broth instead of water, and throw frozen chicken breasts in, and just shread them an hour before serving with a fork. We eat it with sour cream and premade tortilla chips. Yummy!

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Kimberly

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Living In: Overland Park, Kansas, USA

Reviewed: May 7, 2012

I followed this recipe almost exactly and everyone LOVED it. My only changes were that I did not make the tortilla strips (we just ate with tortilla chips) and I did not pre-cook my chicken breasts. I had placed some in the fridge overnight to thaw, and they were still partially frozen in the morning. I put them in, anyway. 2 hours on High and then 6 hours on low, and the breasts shredded very easily. The house smelled DELICIOUS! My 9 year old son is requesting I make this again on a daily basis.

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Janice

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: Wellington, Florida, USA

Reviewed: May 5, 2012

Very tasty when made as directed. It could be better with more complexity in the flavors, and if you like things spicy I might suggest adding a serranno pepper chopped in thin slices for the last hour. Fresh lime wedges as a garnish is good, and squeezing the wedge into the soup just before eating adds a nice twist.

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MasterGrillAZ

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Cooking Level: Intermediate

Home Town: Deland, Florida, USA

Living In: Phoenix, Arizona, USA

Reviewed: May 5, 2012

Very good!. I used a can of black beans and green enchilada sauce. Added frozen chicken breast at the beginning. Used all chicken broth instead of any water. Too the seeds out of the can of green chilis (Hubby can't do spicy) And used tortilla chips. I added avocado cheese and sour cream at the end.

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Rebecca

Cooking Level: Intermediate

Home Town: Chalmette, Louisiana, USA

Living In: Columbia, South Carolina, USA

Reviewed: May 5, 2012

This was delicious and easy! The only reason I didn't give it five stars is because I had to almost double the spices, it was a bit bland for my taste. I also added a can of black beans about 30 minutes before we ate, I really think it made a difference.

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Leasweetie

Cooking Level: Intermediate

Reviewed: May 4, 2012

Wow, I've never tried making homemade tortilla soup. This turned out better than I expected. I did throw in raw chicken breasts and shredded about 20 minutes before serving; worked fine. Glad I did add the splash of lime juice, it really gave it a nice kick. Did the short cut and used bagged chips. Will make this again.

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