I have made this several times and it always turns out great! One thing I wanted to point out is that you need to use soft corn tortillas (as opposed to tortilla shells or chips). These will break down and thicken the soup if you cook it long enough so I would strongly recommend you not skip this step! My changes: I always add 2 cans of black beans and a bell pepper to make it more of a chili. Also, try shredding the chicken. Instead of cooking just a half hour, I let it simmer for about 1 1/5 hours. You can also use a hand blender to break down the tortillas if they still are not disintigrated enough for you. Serve with avocado, shredded cheese, fresh cilantro, tortilla chips and sour cream. YUM!!!
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I have made this several times and it always turns out great! One thing I wanted to point out...