Mexican Chicken Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (394)

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Average Rating:

Total Reviews: 394

Showing 11-20 of 394

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  • on January 12, 2013

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    This soup is great!! I added a can of black beans and corn.

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  • on December 28, 2012

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    This way way better than I expected. Roasting the breasts are the way to go. Very simple and thats what makes it so delish. I used the leftover corn tortillas to make baked chips to crumble in the soup. Cut tortillas into wedges, brush front and back with oil and bake 350 for about 15-20 minutes.

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  • on December 26, 2012

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    This recipe rocks. It is easy, and can be adapted a little to your preferences. I've made it many times and everyone loves it!!! It's a favorite!

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  • on December 05, 2012

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    I have made this soup a couple of times now and it is excellent just the way it is written. This time however I took some liberties with it and added a little smoked paprika and also a tiny bit of chipotle powder. It gives the soup a slightly smokey flavor which worked really well. I also added some super sweet corn this time and it gives a lovely sweetness, especially with the bit of smoke flavor. Always follow the recipe the first time around, then have fun with it and make it your own.

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  • on December 04, 2012

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    This recipe was sooooo good and easy to make, I loved everything in it!!!

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  • on November 06, 2012

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    Easy to make soup with great flavor. I made it exactly as the recipe was written and I wouldn't change a thing. Even better the next day.

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  • on November 03, 2012

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    Very good. I followed the recipe exactly as written, and will make the following changes next time: I could use about half the chicken; we like lots of the soupy part of soup and there was plenty of flavor without so much chicken. I will cut way back on the carrots; we just prefer fewer. And last, I won't thicken with the tortillas - or maybe just use half as many. It sounds like I'm picking nits, and I really am, because it was a very good soup. PS: I froze the remainder for about 3 weeks and it was better the second time. A very good recipe.

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  • on October 28, 2012

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    Delish! Added almost double the spice, used crushed tomatoes (what I had, and added 8-9 tortillas in soup which made it nice and thick. I fried the remaining tortillas in strips for garnish along with the sour cream, cheese & avocado. Will definitely make again and add hominy which would make it even heartier.

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  • on October 20, 2012

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    Awesome! Quite possibly the best tortilla soup I have tasted. I used leftover roast chicken, white and dark meat, and it turned out great! I only used two large jalapenos, which I am sure added flavor, but not a lot of heat. Hopefully this way my kids will eat it, though I think it would be even better to go with 3 or 4 to make it a bit more spicy. Definitely worth making again!

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  • on October 20, 2012

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    Very good, could also substitute beans for chicken. My husband loved it.

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