613 Reviews

The soup was easy to make and delicious. I agree with the chef, that it isn't just glorified chicken broth! The recipe says it makes 4 servings, but I'd say it was closer to 6, the servings were ample. The measurements for ounces I adapted as follows: 3/4 C diced carrots, 3/4 C diced celery and 2 medium size onions, chopped. The ingredients didn't list the corn tortillas, just the chips. I added about 10 diced corn tortillas to boil into the soup and the consistency turned out great.

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Bonnie Thompson December 22, 2000

My favorite Tortilla Soup is from the Red Robin in Del Mar, Calif. This is almost identical. Very easy. I would start with 8 tortillas and go up from there - 10 was a little thicker then I like. You can always add more.

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Karen Klempel February 04, 2001

I made this soup and it was wonderful. I changed the amounts a little though as follows: carrots, celery, oonions I used 1 cup each I used only 1/2 can rotel tomatoes & chiles 1 1/2 cans diced tomatoes with carmalized garlic 2 pkgs 1oz taco seasoning and instead of Milk I used 10 oz half and half. Wow what a punch!! This was absolutely delicious

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Kindra Hossack February 19, 2002

I have been looking for a great tortilla soup receipe for two years. I have finally found it!! I made the soup as directed except after adding the tortillas and BEFORE adding cheese and milk/cream, I poured everything in a crock pot and let simmer all day. After work I just added the cheese and heavy cream and dinner was served. Thanks for such a terrific meal!!!!!

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Trese June 03, 2002

This IS quite delicious and not difficult to make. Thanks to Bonnie Thompson for the measurements (vs. ounces). The best tortilla soup I've ever had was at Pancho's in Cabo San Lucas. I copied their style by adding a dollop of sour cream (non-fat is OK)and a couple of slices of avocado to the top of this soup, and garnished with chopped fresh cilantro. Ummm, good!!

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NICK SUHADOLNIK May 10, 2001

Instead of just using jack cheese, I used marbled jack/cheddar. Since I made it for a group of friends, I put out some addtional toppings, such as chopped black olives, sliced green onions and sour cream. Everyone enjoyed personalizing their own bowl. To add some color, we also had blue corn tortilla chips. GREAT RECIPE!!

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Malriah May 25, 2002

This soup is FABULOUS! I used only 2 of the 1.25 oz taco seasoning packets and it was just spicy enough for me. I only used 4 oz of monterey jack and it still tasted very cheesy. To cut an extra step, I put uncooked diced chicken into the soup and it turned out great! Yummy, yummy.

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Anne G. March 22, 2002

I made a double batch because it said 4 servings but I now have enough soup to feed a small army - I will freeze some for later. I only used 3 1.25 oz. pkgs of taco seasoning and it was perfect. I also used a 12 oz. can of evaporated skim milk to cut some calories. My husband likes thick soup so I used 2 10 count pkgs of tortillas (remember I made a double batch). Thanks for the recipe - we love it!

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Babs in Toyland October 23, 2001

I absolutely loved this soup. I did reduce the Taco seasoning to 3 1-ounce packets to keep it slighty less spicy, but it was just excellent. You won't be sorry if you try it. McCool :-)

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Jimmy McCool August 10, 2001

Made this for the family. It was great. I use 2 49.5 oz cans of chicken brooth 3 cans of driced tomatos. Also when frying up the carrots and celery and onions I added 2 hot peppers. Could not find the rotel with chilies so I added a small can hot mild chilies. This ended up makin a large pot of soup Also used about 15 to 17 corn chips. The package was about 5oz each and had 10 in them. This was not a hot spicy soup just plain good. Will make it again and again. thank for the recipe.

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Kim1 November 13, 2002
Chicken Tortilla Soup II