Tortilla Soup

  • malorey279 Posted: 09/15/10
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    Very, very good soup! Has a very nice spice to it without knocking you out. I cut up the chicken in small pieces and marinated it from start of prep until time to put in the soup. This makes a lot but that is great because it should freeze well. I love a soup that is a meal and this (with the toppings) is a great meal. Make this, you will not regret it!

  • katiek Posted: 12/27/08
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    I made this for Christmas Eve and received rave reviews. I thought it was a bit salty and would probably reduce the amount of salt by a teaspoon next time (it's easy to add more, if needed). I also added about half a bag of fire roasted frozen corn after pureeing the soup--it was a great addition. The homemade tortilla strips were delicious too!

  • gruvie Posted: 03/10/09
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    My family absolutely loves this recipe! I have added it to my "keeper" collection of recipes! It was easy and quick to make. I used my food processor to puree the soup but will use my blender next time (should make less of a mess). I added about a cup and a half of frozen whole kernal corn (thawed) and a can of black beans (drained and rinsed) just prior to serving. Perfect!

  • corkya75 Posted: 03/31/09
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    we love this recipe!!! we cut the chicken smaller as well, just so that it doesn't have to be cut with your spoon while you eat. and the homemade tortilla strips are great, but avocado and cheese toppings definitely add the finishing touch.

  • 40Rinki Posted: 03/18/09
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    This is fabulous! We have been fans every since the first time we made it and now we have it very often. The broth is sooo flavorful. Homemade tortilla strips are worth the effort. I cut the chicken up smaller in order to get a more intense flavor from the marinade. I also marinade the chicken longer, from the time I start the prep work until time to add to the broth.

  • newbie2cooking Posted: 11/14/08
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    Awesome, easy and very satisfying. Served with salad at a book club meeting and got rave reviews. It makes a lot! I added a little extra salt and cumin to the broth, extra lime juice to the marinade, and cayenne pepper since we like things spicy. Picky husband actually asks me to make this!

  • MonicaDavis Posted: 04/02/10
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    This recipe was a bit labor intensive the first time I tried it but so well worth it! I used crock pot chicken which was very tender for this recipe. The soup was absolutely delicious and I highly recommend adding the avocado. Great the next day or two as well. Would make for special occasion and everyday meal.

  • Cava4me Posted: 11/01/09
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    I only look for outstanding recipes on My Recipes. This truly is outstanding. I've never made it before. It is not that fast, however, it's the prepping and frying up the Torlilla strips that seem to take a while...wow is it worth it!! I agree that cutting up the chicken in small pieces is perfect, however, I needed to add more than 2 chicken breast, at least 3 would work. I realized how much broth I needed to add until after I pureed it all. Actually, that worked out best for me. Because I read it at 1 cup of broth and it's 12 cups. So I added the other 11 cups of broth after I pureed it. It was easier that way...it all fit in the processor the fist time. I didn't have sour cream and plain yogurt was excellent in this soup. Yes, I marinated the chicken longer too and it was good. This was perfect...company good and I will also add this to my number one recipes.

  • Chivon Posted: 10/04/10
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    Awesome recipe. Simple, but very delicious.

  • mskimv Posted: 12/22/10
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    Excellent! The only negative thing to say is, this is a lot of work. But anything worthwhile is.

  • megan888 Posted: 01/24/09
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    I made this soup on a whim and loved it. Very easy. I didn't have fresh cilantro on hand so I used the frozen cubes from Trader Joe's, and it turned out just find.

  • chalkrock Posted: 03/08/11
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    Very good soup, next time I will add the black beans, corn and possibly a jalepeno or chipotle pepper to add more spice. I also didn't make my own tortilla strips, but next time I will.

  • joverna Posted: 12/29/10
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    I finally made this soup last night and I love it. Tortilla strips were delicious and crispy. Like others, I added corn and black beans after blending and personally would have liked it a bit spicier but that was easily remedied at the table. It was awesome. Next time however, I will roast and shred the chicken rather than "boil" it. Served with corn bread and the Mexican Salad with Pomegranate-Lime Dressing from this site. Delightful dinner on a miserably cold rainy night.

  • Joanfromlincoln Posted: 02/26/10
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    This a great recipe a real party pleaser. We served this at a dinner and got rave reviews. Enough heat to make it interesting but not overwhelming. I agree that the fresh cooked tortillas make this outstanding.Will definitely make this again.

  • MitsieVonP Posted: 03/04/10
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    My first ever review, because this soup is absolutely fabulous! We "mmm'd" through the entire meal. I didn't have any limes, so I used one lemon and one orange and threw in a bit of tequila with the chicken to marinate. Also, I didn't have enough chicken broth so I put in 2 cans of tomatoes. We have never fried anything before but the chips were awesome! I think I'll make my own from now on.

  • Chameleon16 Posted: 10/28/10
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    It's a good thing that we liked this because this makes a ton of soup! I'm giving it just 3 stars because I added to the recipe and would make the changes again. Additions: 1 can black beans, rinsed, and 1 10oz package frozen corn. For both beans and corn, I added 1/2 to the pot when I pureed the soup, and I added the remainder toward the end of cooking. I also added 1/2 a red bell pepper close to the end of cooking. I think this recipe needs more cumin and some oregano and much less salt than called for. I also used 1 large pickled jalapeno instead of the chili flakes. I think that next time I'll reduce the broth so that this is a chunkier soup. The flavor of my amended version of this recipe was really good. I can't wait to have it again tonight and then have backup in the freezer!

  • BrendasGoodies Posted: 11/03/10
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    VERY yummy soup! My blender broke on 4th of July! so I used my hand held blender and just blended it all in the pot! Very easy and soooo good! My picky hubby actually ate it!

  • montcocook Posted: 11/29/10
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    I am a tortilla soup expert and this is definately one of my favorites. I make mine vegitarian. I add black beans and corn with vegetable broth and it is so good! Huge crowd pleaser.

  • wilso132 Posted: 02/04/11
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    we LOVED it! we will definitely be making it again.

  • tbird5978 Posted: 01/11/11
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    Great recipe. I used a 28 oz can of Rotel tomatoes and I think that put the "kick" in it that the other reviewers said it needed. I also shredded the chicken. It dosn't look interesting after you make it but it tastes great!!!

  • PamperedPets Posted: 02/08/11
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    This is my favorite soup.I add zuccini and carrots and I only puree 3/4 of a glass blender to keep some chunkiness to it. Great soup if you are on weight watchers just go easy on the cheese and tortilla strips. Made it many times,took some to work and everyone wanted the recipe so I came back to print it and decided it deserved a review!

  • pdxorlisa Posted: 03/10/11
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    AMAZING! I think this tasted better than anything I've had in a restaurant- and it's so easy. My only tweak was to add corn post blender. YUM!!!!

  • relkins08 Posted: 07/21/11
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    I thought this was really good. The flavors all mixed well together. Next time I want to add a little something like corn to have some chunkyness.

  • Deitzer Posted: 08/07/11
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    Excellent recipe. I halved the recipe, added black beans and corn and only pureed half of the pot. If you want spicy, definitely use Rotel tomatoes.

  • Shangela Posted: 09/18/11
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    So I forgot to purchase the tomatoes for this recipe & tried to make it without them.. Don't do that! The soup basically tasted like nothing more than cilantro (which tastes good) but not when you are expecting tortilla soup. It was a bust for me. It calls for chicken to be cut in strips.. I would recommend bite size pieces, but besides that the chicken had no flavor. I'd like to try a slow cooker recipe so that the chicken has time to absorb some flavor.

  • Roughleyme Posted: 01/03/12
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    This was a delicious soup. I've been looking for a good tortilla soup. My favorite is Sedona Tortilla soup from CPK but it still didn't come out quite like that (I think they add corn and puree it all). But it was a good recipe nonetheless. I did, however, cut the recipe in half because this is a big one. I also added a 4 oz can of chopped green hatch chilis, used roasted diced canned tomatoes, added chili powder and smoked paprika. I marinated the chicken from the beginning like others and added 1 can of black beans. We served with whole wheat low fat cheese quesadillas. Nice light dinner!

  • DangerMom Posted: 12/29/11
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    Lime and cilantro add a wonderful taste, but definitley needs more to thicken up as stated previously - more beans, or corn. Even the kids (one a VERY picky eater) liked it.

  • lharrell80 Posted: 05/08/13
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    Great recipe my family loved it. They even had seconds:)

  • Barbaramah Posted: 12/29/12
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    I love this recipe and make a half batch frequently. I've tweaked it a bit too. I use fire roasted tomatoes , add a bit more cilantro & garlic than called for and use 1 can of low sodium beef broth to 32 oz of the reduced sodium chicken broth, gives it a bit more depth of flavor. I slice the chicken very thinly, increased the amt and marinate it longer. I use an immersion blender and leave some of the tomatoes and onion un-blended. I think the beauty of this recipe is the wonderful flavor of the broth and the ability to add in additional veggies such as corn, carrots, black beans etc plus whatever toppings you choose.

  • Critterleigh Posted: 01/06/13
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    This is amazing! I had my chicken marinate for much longer so that it would be tender. I also removed the chicken to chop up a bit so I wouldn't have chunks of chicken strips. Puree with an emulsifier, not a blender. I learned that real quick. Terrible idea to use a blender.

  • FarmerD Posted: 01/09/14
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    This was great. I made only wee modifications per lack of a minor item or two and my browsing of Cooking Light's fairly similar recipe. I did include corn and Worcestershire sauce as called for in that recipe, and were there a can of black beans in the house, I'd have added it. I cooked the chicken in the soup pot with the onions and garlic, shredded it there and added the other ingredients. I was left wondering how well my immersion blender was going to puree shredded chicken! I never found out because I forgot to puree anything! Not that it mattered- the chunks of colorful ingredients made it really beautiful. In the future, I will always puree only about half! I like the idea of adding zucchini as suggested by some (have seen it in other similar recipes) and I added very little salt, so suspect the amount in the recipe would be too much for me, too.

  • EllenFL Posted: 01/29/13
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    Start with your biggest pot because you WILL need to switch to it eventually! Also used less salt, and added corn and black beans after pureeing it with my smart stick, a blender would've been a mess. Great broth.

  • lainemeadows Posted: 04/19/13
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    I love this recipe. Instead of chicken breasts I cook a whole chicken in a stock pot which makes delicious broth and enough chicken leftover for enchiladas. Add enough water to just cover the chicken. Add 1tsp oregano, 1 tsp salt, 1/2 tsp whole black peppercorns, 1 onion quartered, 1 or 2 celery ribs (the inner pieces with the leaves are great) and 2 bay leaves. Bring to a boil then simmer 45 -60 min or until the bones are easily pulled apart. As I like to say, til the meat is falling off the bones! Other than that, I followed the recipe exactly. Delicious!

  • katrack Posted: 03/19/12
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    The only change I made was to use ground turkey (cooked ahead) instead of chicken. As long as you are planning on a broth with meat, you won't be disappointed. It had good flavor. My whole family, from the 7 year old to the 77 year old, liked it.

  • lisamnelson Posted: 10/01/12
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    I've tried many tortilla soup recipes and I thought this one was really limey - not a lot of other flavor. Plus the puree'ing in a blender is messy. Not my favorite.

  • ashley1977 Posted: 06/09/13
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    Excellent. I agree with the previous reviewer about the salt, but other than that it was amazing!

  • Tumbles Posted: 04/29/13
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    I'm from San Antonio Texas and this tortilla soup is just as good as we can get from a variety of authentic Mexican restaurants in our fine city. I like to buy bone-in chicken breasts and roast them. I'll use some for the soup and some to make chicken salad for lunches. For the soup, I shred the chicken and add it after the soup is puréed. Using a hand held immersion blender makes this prep extremely easy. I don't find this recipe labor intensive at all. We don't add black beans or corn into our tortilla soup, we like to keep things authentic. We add light sour cream, fresh cilantro, slices of avocado, cheddar cheese and tortilla strips (our grocery store sells them in tri-colored little strips that are perfect for salads and soups. Like I said, this is super easy, delicious and authentic...my go-to tortilla soup recipe. I love it. ....and for crying out loud, if you didn't even use tomatoes in your soup leave your rating to yourself. How ridiculous.

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