Mexican Tortilla Chicken Soup

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Hice doble racion porque esta deliciosa...

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Made the soup last night. Followed the recipe, with the chicken breasts, I had 2 quarts of broth. I wish I had doubled the recipe, it is soooo good. since I have everything I need, I think I will make another recipe today.

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I love this soup. I also love that if you omit the tortilla, it's actually very healthy. i do agree with previous posters that it is a bit on the bland side. i added cumin, seasoning salt, & chili powder for flavor. also, to make this easy & fast, i use canned tomatoes - usually 1 can of regular diced tomatoes & 1 can of mexican flavored diced toms with green chiles in it. adds a little spice! and a pre-cooked whole chicken from the grocery store -- a delicious homemade soup in about an hour. can't beat it. thanks tyler!

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This is a great base for building your perfect tortilla soup. I added black beans and some seasoning (chili powder and cumin. The fried corn tortillas were excellent and I highly recommend topping your bowl with a dollop of sour cream! MMM!

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This soup is impressive and fairly easy to make. I baked chicken thighs and 6 small white potatoes and added the shredded chicken from the thighs and diced the potatoes and simmered an additional 20 minutes at the end. But I did not make my own stock as this recipe calls for so I simmered the bone from the thighs to simmer thse last twenty minutes too. It will be even better if the stock is homemade but the Pacifica Organic broth was a good subtitute. My guests said the soup was on par with top notch southwestern restaurants in the area. I gighly recommend it and will use it as a standby summer or winter. It would be great on those days you 've got cold in the winter. Very spicy and southwestern lip satisfying soup! Be srue to use all the garnishes!

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Crazy about this soup...made a big pot and ate it for days. I make it quite often, it is so good and so easy to make. I put the avacado into my bowl and then squirt lime onto it and into the soup ( I love lime. Can't get enough.

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I have been on a personal mission to seek out the greatest Chicken Tortilla Soup.So, even when I'm having something totally different on the menu at any restaurant, I will order this soup if it is available. Just to test it! I am a Le Cordon Bleu trained chef so I do know flavors. This recipe is the best. It is the foundation to build your own soup from by adding condiments, cilantro, your own flavored chips, green onions, whatever cheese you like, I put tapatio in mine, etc............................

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This soup was good and hearty, however, it did lack a strong favor. All the ingredients blended together well but didn't leave you with a lasting impression at first. So what I did was add chili powder and lots of lime juice, also corn would go excellent with this, just canned or mexicorn would work great. I really enjoyed this once we added the flavors, and as for the toppings: tortilla chips crumbles instead of making our own, sour cream blended in, shredded cheese, and big chunks of fresh avocado. You can't go wrong!

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This is a great soup recipe! This was my first attempt at homemade soup, all the way from making the broth to finishing the garnish. A couple of notes:
1. It did seem easy for the broth to turn out a little weak/light as Tyler mentions, so let it simmer longer if you need to or add more to the broth.
2. As far as plain old broth goes, my broth needed a bit of salt when it came out.
3. I added cumin and cayenne for seasoning. I wanted a little punch out of it.
4. Also added black beans.
5. The trick, as another reviewer wrote, is really to cook the veggies until they are "pulpy" ... that makes the soup a little thicker. It took me a bit longer than the 15 minutes stated in the recipe, but I think I had them "pulpy" in about 20 - 25 minutes.

Also, in my opinion, it tastes really great with all the diced avocado on top. I probably added way more avocado, just so I could have a bit in almost every bite!

This is a very good recipe, it's easy to change up for what you have on hand and whichever way your tastes trend, and it's pretty filling! I'd definitely recommend this one and I will be making it again.

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I wanted more - so I increased the stock to 6 cups, added 2 roasted chopped anaheim chilis, plus one additional jalapeno. I also pureed some of it to make it thicker. But, making a recipe your own is what its all about. Thanks Tyler! Oh, I also added a touch of cumin.