We loved this soup! I followed the recipe with these exceptions: instead of using water, I just added more chicken broth. So I used 1 carton of broth (32 oz.) instead of 1 can of broth and 2 cups of water. Also, I only had a 28 oz. can of whole peeled tomatoes, so I just threw in the whole thing. AND I had accidentally opened a can of crushed tomatoes at first, so I also threw in about half of that (14 oz.). (I thought it was a LITTLE too thin before the crushed tomatoes and I think they did the trick.) Also added 2 cans of black beans. I did make the corn tortilla strips - YUM! Worth the trouble, IMO. And really, they were so easy to make! Here's the secret - use a pizza cutter to cut the strips - I cut the tortilla in half first, and then just zipped through cutting the strips - the pizza cutter made it EASY, EASY, EASY!!! (Also, I lightly salted the strips before baking with Kosher salt.) I did cook brown rice as some suggested and added a scoop of cooked rice to each bowl, pouring the soup over the rice. Finally, I served it with the following toppings: sour cream, sliced avocado, shredded cheese, and of course the tortilla strips. I will definately make this again!
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We loved this soup! I followed the recipe with these exceptions: instead of using water, I...