Not the best tortilla soup I've ever had, but certainly not the worst. The ease of prep is worth at least 3 stars! I used pinto beans instead of chili beans, and skipped the corn. I also used about 1 1/2 lb. skinless, bone-in thighs. I used the "hot" version of Rotel (the one with habanero). Cooked on high for 5 hours. About an hour before serving, deboned & shredded the chicken, then added it back into the cooker. Don't be tempted to serve without sour cream, cheese (cheddar, mont. jack, or Mexican white cheeses). Be sure to include crushed corn tortilla chips and lime juice--also feel free to add avocado and cilantro, too. You just have to "dress" most Mexican soups for the full flavor! Thanks for an easy, filling recipe.
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Not the best tortilla soup I've ever had, but certainly not the worst. The ease of prep is...