This soup was delicious, although I did make a few modifications. This recipe is a great base, but lends itself to adding things to suit your taste. I added 1 tsp of ground cumin and 2 tsp of chile powder. I used diced tomatoes with jalapeno for some added heat. I added black beans, corn, zucchini and carrots because I wanted lots of veggies in it. I also used chicken from a precooked rotisserie chicken and I used homemade chicken stock. We added cheese, avocado, cilantro, and tortilla chips and topped it off with a few dashes of Tobasco and a dollop of sour cream. Delicious!
Well bend me over and SpanK Me! I've been naughty and I'll do it again just so I can have some more soup. Reminds me of the Chicken Soup served at a local Mexican Restraunt famous for their soup. I cut boneless skinless chicken breasts into 1 inch cubes and added it raw into the soup in step 3 and let it cook with the broth to save myself a step. Made for ZWT 5 by an Epicurean Queen!
This was terrific! I used pepperjack cheese cubes; homemade turkey broth; cilantro in a tube b/c our store was out of fresh (really?); and a bit of Goya seasoning. Loved everything about it and I didn't even bother to use the blender - chunky is good! Thanks, Potsie!
I just watched this recipe on TV and chef Lucas' recipe does not in any way resemble this recipe. He starts by melting Lard, then sauteeing dried guajillo chili peppers, onions, tomato paste, cumin and garlic, and then dry chicken base/bouillon.After the onions have softened, He adds the contents of the skillet to a pot and adds water. He allows this to simmer to develop the flavors. Then he adds a little lemon and hot sauce. He removes the chiles and adds chopped cilantro. Per serving he adds tortilla strips, avocado and cheese. He specifically states that there is NO CHICKEN in his recipe. So, there you have it. The author says he got the recipe from El Fenix; so i guess he got ripped off.
I have had this recipe in my "to try file" for years. I wish I had made it years ago. It's fantastic, super easy to make and packed full of flavor. I made it for a fundraiser lunch that I do every Wednesday and the crowd loved it. I used chicken thighs, crushed tomatoes, and diced green chilies with the hot sauce too. I also kept the onion and garlic in diced form because I don't have a lot of things here to use for cooking with (I bring most of my own stuff). Anyway, it was delicious and I think I've found a new favorite soup to make. Thanks Pot Scrubber!
We started our search for a delicious chicken tortilla soup recipe with this one, and may not have to look any further. This was a delicious recipe with a wonderful blend of flavor and a nice bold taste. The chicken was very tender, and the broth? Ohhhh the broth was amazing. The bites with the creaminess of the avocado were just amazing. I think we will be making this recipe many times in the future. Thank you for sharing this super-fantastic recipe, I hope that it was not too painful to get.
It's really a great recipe, TRY IT! I have to pay $7.00 for a bowl of this at the local Mexican restaurant, and this is just as good. Maybe better. I love it, thanks. I fixed it exactly as posted. Why mess with perfection?
Delightful! A man's gotta do what a man's gotta do. ;^P Thanks Potsie! I served as directed with one minor but yummy change using both regular & Rotel tomatoes. Love ladling the soup over the cheese & avocado. Don't forget the lime or cilantro! Crazy good!
Thank you, thank you, thank you. I have been trying to get this right for years. Who would have thought Tabasco was the mising ingredient.