"You may thicken soup by adding the desired amount of tomato paste to the soup or extend the recipe by adding one 10-ounce can of tomato soup. Garnish with shredded Monterey Jack cheese and the tortilla strips." — Sheila
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boneless chicken breast halves, cooked and shredded
2 (14.5 ounce) cans
1 (4 ounce) can
diced green chiles
1 (10 ounce) can
diced tomatoes with green chile peppers
fresh lime juice
chopped fresh cilantro
ground cayenne pepper
4 (10 inch)
This soup was so good, and very easy to make. I used a rotisserie chicken (the whole thing, which was a bit much, next time I will add another can of tomatoes to thin soup a little) I also didn't have canned tomatoes with chilis in them ( impossible to find Rotel in Toronto) so I just used regular canned diced tomatoes and add a bunch of jalopenos from a can. I went light on the cayenne (1/4 tsp) because I was making it for my parents and didn't want it to be too spicy for them. I also took a flour tortilla, sprinkled some chili powder on it, cut it into thin strips, and baked it for a few minutes. I topped the soup with aged cheddar, sour cream, sliced avocado, cilantro and a couple of the the tortillas strips arranged artfully on top. It looked like soup at a fancy restaurant and the taste was awesome. I had it three times last week and have been craving it ever since. You won't be disappointed. Thanks!
Good recipe right up to the flour tortillas. Corn tortillas toasted on a gas flame or broiled until pretty dark add fabulous flavor and complexity to tortilla soup.
I did not start out to make this particular recipe, but found I didn't have the ingredients needed for my other one. This was really, really good. Tortilla soup is one of those things that is hard to get right, especially if you're from San Antonio; it needs to be spicy, yet flavorful and above all, authentic. I can't believe Ro-Tel and canned chilis can be this perfect...I may never try that other recipe with fresh tomatoes and jalapenos. I served it over tortilla chips instead of frying the tortillas.
Followed the recipe as it is, and it turned out great! Not for the faint of heart, as it is very spicy...luckily we like a little extra kick. Next time I might try adding some corn or avocado.
Wow, this was really good. I made the following modifications: I used only 2 chicken breasts and then added one can each of black beans and corn. I also doubled the amount of broth. I excluded the cayenne pepper and I'm glad I did because it had the perfect amount of heat for our tastes. It would have been much too hot for us with the cayenne. I used blue corn chips rather than cooking my own tortillas and added extra chopped cilantro as a garnish. Delish!
Delicious! Baking the tortillas is a healthier alternative to frying them. Try avocado, sharp cheddar cheese & add more cayenne pepper!
This has become a fall and winter staple in our household with a few twists. I use vegetable broth instead of chicken broth - a can of peeled plum tomatos and I throw in a avocado in the last stages of simmering. Serve it with the basil, roasted pepper, monterey jack cornbread from breadrecipe,com and you have a great meal.
Very good, but better the next day. I garnished the soup with blue corn tortilla chips & cheddar cheese, because I prefer my tortilla soups that way.
* Percent Daily Values are based on a 2,000 calorie diet.
Tortilla Soup II
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
** Calories: 285
** Calories from Fat: 60
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