FABULOUS! Loved this recipe!! The flavor for an excellent chicken tortilla soup is "spot on" here. The only change I will make next time is to try omitting the cheese from the cooking process and just using it as a garnish. I thought the soup was already perfect before adding the cheese! Thanks for posting. :)
Really good!! I boiled the chicken as directed from #4627 Shredded Chicken for Enchiladas, Tostadas, Tacos... and used the broth for part of my chicken broth! Boiling the chicken then cooling it makes it easy to shred as well! I tasted the soup before I added the cheese and milk and I thought it tasted amazing even at that point. If you wanted to save some time and make it a little healthier you could probably omit the cheese and milk and it would still be amazing. Thanks!
This has got to be the best tortilla soup ever! I've made it many times and everyone loves it. Since I live abroad I have to make a few changes for not being able to find proper ingredients. Instead of rotel tomatoes I use salsa, and also taco shells instead of corn tortillas. Instead of 4 cans of chicken broth I use two 10 oz. cans of condensed chicken broth and then two cans of water. It makes a thicker soup but the results are great! Also love serving this with sour cream on top.
I'm not what is "real McCoy" about using a packet of sodium-rich taco seasoning and canned chiles in tortilla soup. I feel misled by the description.
This gets 5 stars for flavor alone, delicious. I had to modify it somewhat because of the ingredients I had on hand. No Rotel tomatoes,so I used a 28oz can of whole tomatoes, that I chopped. Three canned jalapenos, seeded and chopped. No corn tortillas,so I used a stale bag of corn tortilla chips that I pulverized. I needed to use the turkey broth and meat from the thanksgiving turkey carcass I cooked, (hence my hunt for a good soup recipe). The only thing I would do differently next time, is omit the cheese in the body of the soup, I'd just use it for a garnish. To me, it didn't really add any additional flavor, and just made a gloppy goup that wanted to stick to the bottom of the pan and spoon, even though I stirred frequently. I also omitted the first step of sauteeing the veggies, I just cooked them directly in the broth. Followed the rest of the recipe as written, and wasn't disappointed. It's addictive.
A-Freakin-Mazing! This soup was so fantastic, and could feed an army! Ate it for like a week, and was never tired of it, the flavor was so fantastic. I did adjust a couple of things (what kinda cook would I be if I didn't) ie: I added a can of drained sweet corn, didn't put in a can of tomatoes, and added a couple of diced chipotle peppers for more of a kick- and boy did it deliver. I also used 2 cans of chicken broth, and 2 cans of beef broth. I tend to like a darker tortilla soup. And like I said - A-Freakin-mazing! Thanks so much for this Eddie - totally epic!
GREAT soup! This has become a staple here. It is a hit at the pot lucks too. It makes more than 4 servings that is for sure, so I use my stock pot when making it.
In a pinch, I have used rotisserie chicken instead of my own, and I have often left out the corn tortillas because I didn't have any on hand. Didn't affect the taste a bit. I've even had to use different cheeses, and it still turned out yummy. I love that this recipe is flexible, and I don't have to measure to get it right. Thanks for sharing!
I can rest now that I have found the perfect tortilla soup recipe! I substitute black beans for the chicken since I don't eat chicken. I also like to add corn and cilantro at the end. Wonderful on cold days!
This turned out perfect! We will make this again and again! Thanks!