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Ancho Chicken Tortilla Soup Recipe

Ancho Chicken Tortilla Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (56)

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Average Rating:

Total Reviews: 56

Showing 31-40 of 56

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  • on April 06, 2010

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    I'm new to making soups. This is only my second try at it. Much to my surprise this recipe is better than any Tortilla soup I've had at restaurants, and I've had more than a few. Thank you, Rachel, for making me an overnite soup-making pro.

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  • on March 10, 2010

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    We are stationed over-seas and don't have the option to eat out alot because it's expensive. Thanks to your recipes I am able to make fabulous, restraunt style meals, and still take care of 2 kids! I can't thank you enough!!! This is a great recipe and there isn't a million dishes to clean!!! We love it so so much! Thanks for all that you do!!!

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  • on March 01, 2010

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    I made this with sausage in place of chicken. It turned out great!

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  • on January 29, 2010

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    This recipe was so good.My family loves spicy food.The flavors were so complex and great.In the show Rachel put a 12 oz bottle of beer in it,so I did as well.The beer is not on the recipe here.I will totally make this again.Thanks.

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  • on January 19, 2010

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    I made this tonight, and it was excellent! I did not have ancho chilis, so I added an extra jalapeno pepper, also added a can of black beans. It took me a little longer than thirty minutes, but it's definitely a keeper in this house.

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  • on January 19, 2010

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    I made the Ancho Chicken Tortilla soup by Rachael Ray and we loved it! what is the difference in #1 and #5. the prep time and cooking time are different but do not see any other differences. I think the addition of beer will be great next time. I will surely deglaze the pan with it and maybe use less chicken broth. A nice THICK soup. Will also use corn tortilla strips instead of flour, the flower seem to melt right into the alreay thick soup. GOOD SUTFF

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  • on January 19, 2010

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    You did it right with this recipe Rachel !!!!! I have been looking for
    the perfect Tortilla Soup and this is it. If you don't like it spicy be careful
    with the Jalapeno and Red Chile. I used a smaller Jalapeno and it was still
    pretty spicy. I actually pureed 1/2 of the soup in the blender, and put it
    back into the pot. Made for a nice consistency. This soup has a rich red
    color, and amazing flavor. Don't be scared to add the cinnamon. I thought
    it would overpower the soup, but it didn't at all. YOU GO RACHEL !!!!!!!!!

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  • on January 17, 2010

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    Made this today to eat during the Cowboys game.....uuugg. At least the soup was excellent. Husband definitely liked it also. Have enough for leftovers tomorrow. I'm not giving it 5 stars because for me it took much longer than 30 minutes. I also made the cheese dip and used velvetta and a mexican melting cheese....was very good. Not like your typical queso.

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  • on January 16, 2010

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    This soup was relatively easy to prepare, but took a little longer than 30 minutes. Next time I would get the chicken ready ahead of time.

    The flavor was amazing! A little heat, a nice blend of spices and just a touch of sweet from the honey.

    This would rival some restarant tortilla soups!

    Love the crunchy tortilla strips on top, and a squeeze of lime!

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  • on January 11, 2010

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    This soup was really more like a chili. The flour tortilla strips soaked up all of the broth, so I will add more next time to compensate. I really enjoyed the flavor and thought the cinnamon really added a nice aspect to it. Next time I will spice it up a bit more and add some heat. This soup took more like an hour to make though. I made it along with a queso dip that I saw on the same episode.

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