The Best Chicken Tortilla Soup

Can you say addicted??? Delicious as it is, but I substitued 1 can of red enchilada sauce for the tomato sauce and liked it even better. I am a tortilla soup connoisseur and this recipe way surpassed my expectations. Also fed it to my picky boyfriend and he went back for 2nds and 3rds.

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This was good. I enjoy the taste, but next time I will cut out the tomato products. I find that I prefer a brothy soup rather than a tomato soup (even though I love tomatoes!), which is something I didn't realize until I made it.

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This is the closest I've found to what we miss in San Antonio. I followed the recipe exactly, including the chipolte Tabasco sauce, (minus the optional chipolte pepper). Don't forget the cilantro!

I also cut flour tortillas into strips using a pizza slicer and fry them instead of using tortilla chips from a bag. It makes a HUGE difference.

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To save time I used whole boneless, skinless, frozen chicken breasts and increased the cook time. About an hour before it was finished I took the chicken breasts out and shredded them and returned them to the pot. I also added a can of corn (drained) and a can of white beans (drained). We loved it!

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The name "The Best" is spot on! I thought I'd have trouble finding Anaheim peppers cuz I'd never heard of them - nope - easy to find! This soup is VERY easy to make but the flavor is complex so it tastes as though you've been slaving away in the kitchen all day. I made it exactly as the recipe specified - absolutely delightful!

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I'm allergic to tomatoes, but my DH loved it. Insted of anaheim chilies and 3-4 tomatoes, I used 2 cans of rotel. I also used chipotle bouillon. This was my first time making tortilla soup and I will definately make it again with this recipe. Thanks.

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Very good recipe - although I had to make some changes based on availability and making the recipe easier. Normally I follow recipes to a "T", but the absurd high price of tomatoes (3x what they were a few weeks ago - no kidding) caused me alter the recipe slightly.

Instead of the 15oz can of diced tomatoes, 3-4 tomatoes (diced), and 2 anaheim peppers, I used a 28oz can of diced tomatoes, 1 can of Rotel, and 1 can of diced green chilies. It was cheaper and I think it stayed within the parameters of what the recipe tried to accomplish.

The soup was very good, and with no added fat pretty healthy to boot. Using the rotisserie chicken is a great idea, as you can usually find them for $5 - $6 around here - which is about what you'd pay for a whole frozen chicken. Plus you'll probably have some extra chicken meat left over to boot!

I may try the black beans in the soup next time as well like some other reviewers have suggested. This is definitely a keeper though.

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Made this last night and everyone loved it! I cooked it all day on low instead of 5-6 hours on high since I was at work. I am not a fan of spicy food, but everyone else is, so we compromised and left out the jalapenos. We still found it spicy, but not too spicy for me. I will be making it again since my husband said it was his favorite soup ever!

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Thank you for an awesome recipe! This is now my favorite soup. I've made it dozens of times and it always turns out great. I prefer organic chicken cooked just until not pink in Knorr chicken broth, then shredded with a fork. I then use the broth as the soup base. Corn and black beans make great additions.

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Incredible! Cut the tobasco back to 1tsp, included the chipotle powder, and then added 9 sliced and halved corn tortilla strips at the end. Cubed uncooked chicken breast, but will try the shredded next time by allowing it to cook in the soup and then shredding it towards the end of cooking time. Perfect after a cold night at the baseball field. Was enjoyed by adults AND children! Thank you so much!!!!

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Very good, albeit a little spicy for some members of my family. The toppings smooth out the heat. I served with Seasoned Tortilla Strips

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This smelled wonderful cooking and tasted delicious! I roasted a 3ish lb chicken and made stock from the carcass & drippings. I used 2 jalepenos (no chilies) and used a large can of petite diced tomatoes (no fresh). I did not have chipotle peppers. I did add a can of drained, rinsed blak beans and a can of drained corn. We really enjoyed this! We also served it well drained and served over chips (like nachos) and loved that too!

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I made your soup for several dinner guests who raved about the flavor. My crock pot was too small, but I just put all the ingredients in a large pot, put it in the fridge, and warmed on the stove for an hour before serving. Thanks for sharing!

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OK, I'm convinced. I have only read half of the reviews and will be making this for supper tomorrow. I will be using a whole chicken that I cooked for it's own broth and adding the black beans and corn per other reviewers suggestions. I am giving this 5 stars in advance because all of the ingredients are ones that I know I already love. Thanks Jill4man for a wonderful recipe. turbotess

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This soup is so yummy! A+++ I added a can of kernel corn, a can of black beans, and more chicken to make the soup heartier and it was a huge hit. I also sliced up flour tortillas and cooked them on a baking sheet for 3 minutes to put on top of the soup instead of crushed shells. I can't wait to make this again. So nice on a cold winter day.

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I agree this is the best chicken tortilla soup that I have tried! The only difference is I didn't cook it in the crock pot and it turned out just as good. I first sauted the onions, garlic, anaheim peppers and jalapeno pepper in a little bit of oil till soft and onion slightly browned. I added all other ingredients and simmered on low-med. heat for 15-20 mins and it was fantastic. Of course like it says...."Don't skip the garnishes"....it really is the icing on the cake!

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This was great!! I omitted the diced tomatoes and fresh tomatoes, and doubled the tomato sauce so the family would eat it. I also added a can of corn (drained).

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I love this recipe. I substituted boneless skinless chicken breasts instead of the rotisserie chicken, I sliced it thin and then added it just a few minutes before serving (I hate rubbery chicken). I followed the previous advice to add 2 cans of corn and 1 can of black beans, and then added fresh chopped tomatillos, sliced olives, homemade flour tortilla chips, and garlic chevre to the toppings I offer. My husband says it is the best soup he has ever had =D

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Absolutely delicious. We topped it off with cheese, sourcream, and made homemade tortilla chips.

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WONDERFUL recipe! I added a can of enchilada sauce to the recipe as jlowe1964 recommended and left off the tomatoes as well. I pulsed the garlic, onion, jalapeno, green chilies in a food processor and added it to the crock pot . I used frozen chicken breasts and removed them and chopped into bite size pieces near the end of the cooking time. While the chicken was out and cooling, I removed a lot of the garlic, onion, jalapeno, green chilies and pulsed them and pureed it. I added the puree and the chicken back to the soup. I also opted to make the tortilla strips vs the chips. Another idea is that it can be served over rice at the bottom of the bowl...Thank you for sharing...FLAVORFUL!

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