By Jill4man on November 15, 2004
Photo by SharonChen
Photo by SharonChen
"I'm in love with this soup!! A very good friend of mine made this for me recently and I fell in love. I'm very picky about my Tortilla Soup and this by far the best ever. She makes hers in the crock pot and I have to agree, that it's easy and tastes just wonderful!! Whatever you do, DO NOT skip the garnishes! They are the icing on the cake! UPDATE April 2010: Obviously I've made this so many times I never even look at the recipe anymore! But I wanted to add some variations that I play around with that are great. Like many reviewers black beans and corn are great additions. Sometimes I add them to the leftovers (if there are any :-) so that is feels like something new the next day! I have also made it several times with shredded pork which turns it into a pork carnitas type of soup. If you like it on the spicy and smoke side buy a can of chipotle peppers in adobo sauce and mince up one or two and add it. And lastly, a little swizzle of half and half or heavy cream just minutes before serving makes it a creamy tortilla soup that is wonderful and it is also a good way to tone down the heat if it got away from you..."
Serving Size: 1 (647 g)
Servings Per Recipe: 6
"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."
"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."
"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."
"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."
"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!"
"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!"
"My family absolutely loves this soup. They are begging me to make it once a week and I'm happy to oblige! We add 2 cans of corn and 2 cans of black beans (both undrained) which makes for a perfect broth. Otherwise we follow the recipe exactly."
"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."
"Absolutely wonderful!!! The ingredients for garnishing stated in the recipe are crucial, making a delightful topping to go with the savory soup. Followed the recipe exactly except that I used a couple drops of Ghost Pepper sauce instead of Tabasco. It was a very nice kick! Will make it again for sure!"
"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!"
"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."
"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!!!!"
"Very good, albeit a little spicy for some members of my family. The toppings smooth out the heat. I served with recipe#100646"
"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!"
"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!"
"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."
"Use half the recommended tomato sauce. Add 1/3 - 1/2 of a small can of Adobe Chipotle peppers to make it spicier and give it a southwest flavor. I make at least four different chicken tortilla soup recipes and this is the 2nd best one. It is so easy."
"This is a good soup for a cold day. While we all liked it, no one felt it was "The Best" Chicken Tortilla soup we have had. May combine this with others we have tried and tweak it to our families personal taste."
"We loved this! The only things we changed were: we didn't add the optional chipotle pepper, didn't garnish with cilantro (added freeze dried to the soup), and it was kept warm for an hour and then on low for an additional hour. <br/><br/>I'm wondering how it would taste with black olives. My DH doesn't like olives but debating trying it as another garnish next time."
"Really delicious. You don't need the cheese - we added it, but the flavor was a bit lost. I added two chipotle peppers (whole) while it cooked and fished them out at the end. It gave it a great smokey flavor and a good kick without overdoing it."