Good soup, but slightly lacking in depth of flavor. I used boneless, skinless chicken thighs since they have more flavor and are more tender than breasts (put into crock-pot raw; no need to pre-cook). I added all the ingredients listed, cooked on high for 5 hours, pulled chicken thighs out at 4 hours and shredded with a fork (they basically fell apart they were so tender), threw chicken back in, then tasted. Soup did not have enough punch or flavor for me, so I added another 1/2 t. of both the cumin and chili powder, then added a few dashes of Penzey's 4S Seasoned Salt and the juice of half of a lime. The broth is thin, but that is typically how tortilla soup is. Note: I originally added one medium chopped onion, as recipe stated, but ended up pulling a lot of onion back out, as that's all I could smell when it was cooking, and it looked to onion-heavy. Also, the onion was not soft for me until after 5 hours of cooking. Crunchy onions are not something I enjoy in soup, so I cooked it for longer than the recommended 3-4 hours on high, waiting for the onions to soften. Overall good, with the added spices, etc. I listed here.
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Good soup, but slightly lacking in depth of flavor. I used boneless, skinless chicken thighs...