Tomato-Tortilla Soup

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Deeeeelish! Similar to others' edits, I also added frozen corn kernels after I blended the soup as well as some shredded turkey that I had left over. I topped it with some fresh spinach, cheddar cheese, and sour cream - it turned out a lot better than I anticipated! I was expecting it to be a runny, broth consistency, but it was perfect!! Probably a can of garbanzo beans wouldn't hurt either for added protein/vegetarians.

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Great soup - I made a few additions for more flavor:
I added a serano pepper, as well as the jalapeno; 1/2 cup corn kernels; 1/2 green pepper diced; 2 carrots diced; 2 celery sticks diced.
Yum!

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Wonderful recipe! I also decided to leave mine chunky. I added chicken, corn, and black beans. I also substituted one can of the diced tomato for the fire roasted to add some flavor. Neither of the tomatoes I used were unsalted, I figured with the low sodium chicken broth the soup would be bland if I used unsalted. I garnished with a dollop of sour cream, avocado, tortilla strips and cheese. It had amazing flavor and was super easy.

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Great soup! I decided to leave it chunky (didn't blend because I added in a few extra goodies. I used fire-roasted tomatoes, a jalepeno with seeds, fire-roasted corn from Trader Joes, and shredded chicken. If you like spicy, I recommend adding these! Next time I will add in some sliced avocado for garnish.

Made plenty! Now I have some great leftovers for finals week!

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Sadly, I didn't love this recipe. I like thicker soups so I used 2 3/4 cups of stock instead of 4 and still found it too thin. I am a fan of spice so I added a poblano pepper to the jalapeno pepper that was suggested and used one can of fire-roasted tomatoes to add a more complex taste. In the end, it tasted like a "souped up" version of tomato soup. Too many great recipes from Food Network to try for me to repeat this one.

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Very good basic recipe. I had left over grilled chicken breasts and grilled corn from a BBQ. I diced them and added that along with a can of rinsed white beans. I garnished it with the tortilla strips but I burnt the first batch. In my oven it only took about 8 minutes. Sour cream, avocado, tortilla strips and cilantro. It made a great main course.

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This is amazing! The flavor is yummy and my family craves it! I add bread crumbs, corn, carrots... really anything I think might add a little thickness before pureeing. SO YUMMY!

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I think this is a great base for a soup. I add a half a cup of rinsed canned black beans, frozen corn, and 2 cups of shredded chicken. Once these are added, it is a great dinner and my kids love the "chips" on top!

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I made this soup the other night and it was delicious. It's very easy, but loaded with flavor. I increased the cumin and oregano slightly since I love those two spices, and traded out one of the cans of plain diced tomatoes for a can of Fire Roasted tomatoes for a little extra added flavor. Since I will be making this soup many times to come, I can imagine varying the recipe by adding many different ingredients such as chicken, black beans, corn, etc., but it is delicious just as is too! The rich sour cream is a nice contrast to the spiciness of this dish, and the tortilla strips and cilantro add a nice flavor and an attractive garnish as well. In the future, I will probably add diced avocado as a garnish too since it?s one of my favorite ingredients to go along with tortilla soup.

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To add a depth of flavor, strain the tomatoes; place on a roasting pan, spray lightly with olive oil, sprinkle with a touch of salt and pepper, and roast for 15 minutes in a 450 degree oven. A little extra effort but well worth the time for added flavor.