Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup
Show: 30 Minute MealsEpisode: Destination, Santa Fe!
Rate This RecipeRead users' reviews (301)
- Recipe categories: Vegetables, Avocado, Fruit, Lemon, Dairy, Cheese, Cheddar,
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Total Reviews: 301
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By lrbunch
on May 08, 2012
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Excellent and quick soup! The broth especially had so much flavor. Will definitely make again.
By A Dango
New Jersey
on May 08, 2012
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I made this for my family last night. I followed the steps as indicated.. but couldn't find chipotle peppers in my grocery store. Instead I found Chipotle Pepper Salsa, which still gave it a smoky undertone (I added around 3 tablespoons. Also, I let the soup simmer for about 30 minutes to let all the ingredients meld, and the tomatoes break down.
Awesome soup, hope the leftovers are just as good! :
By sheriberi25
Philadelphia, PA
on March 28, 2012
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This soup is really incredible. I actually forgot to add the roasted pepper to the soup, but it was just delicious. It makes much more than 4 servings, I could barely finish the bowl that I had because it's just so filling. Aside from forgetting the pepper, the only things I did differently was to add another zucchini, and I added tortillas at the end, but just a little, and served some on the side so we could have some crunchy if we wanted. Oh, and instead of adding sour cream I used Trader Joe's Lowfat Greek Yogurt...(you'll never miss sour cream, ever! It's such a delicious soup and so good for you. I think the roasted pepper would actually make it even more delicious if that's possible.
Next time I may try shredded rotissere chicken, and maybe black beans like others have suggested. Thank you for such a great recipe. I really love it and will make it again and again :
By Jenna in NC
on February 29, 2012
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This is one of my favorite soups of all time. I saute the chicken and then just throw all the ingredients in the crock pot and let it cook all day while I'm at work. It turns out soooo good!! The longer it cooks the better. Top it off with some cilantro and tortilla chips and it's heavenly! Thanks Rachael!
By KWEdwards
on February 21, 2012
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Delicious. So proud of how this turned out. Better the second day, and even better the third. Use the freshest corn you can, it makes a difference.
By llh2891
on February 20, 2012
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Delicious! I used roasted poblano peppers that I had in the freezer instead of the chipolte and it was so good.
By 2katrinabentley...
cumming, GA
on January 08, 2012
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I have made this recipe for years it is a keeper
By jody_12817293
Boise, ID
on January 07, 2012
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My Family Loved it! I have made it several times now. I have added black beans to add some color and texture. I like hot foods so a little extra red pepper flakes added a little more heat.
By shannon.thomas777
on January 02, 2012
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The soup was good but a little too much tomato flavor. Pretty spicy as well. Next time I would add less tomato and spice.
By carrie.rowley_1...
Temecula, CA
on December 21, 2011
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Love this soup!! It got rave reviews at my Christmas party and now everyone wants the recipe. I only made 2 small changes/additions. 1 We like spicier food, so I put the entire small can of chipotle in adobo in - this is something only for those who really like spicy. 2 Once the soup was in individual bowls, I put a squeeze of fresh lime in before I added the cheese/tortilla chips/cilantro.