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Spicy Tortilla Soup Recipe

Spicy Tortilla Soup

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

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  • on March 04, 2013

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    Excellent tortilla soup..............truly the best I've had!! All foodies need to try this, no joke!

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  • on January 06, 2012

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    Very nice and tasty,I added a can of ro-tel and 2T tomato paste instead of fresh tomatoes and it worked.We added fresh lime juice and sour cream with tortilla chips to our bowls.There were a lot of flavors going on.Love it!I don't know why anyone would only give 4 stars.

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  • on July 17, 2011

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    YUM!

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  • on November 17, 2010

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    The whole family loves this, even my 2 and 4 year old. It's quick and easy to make.

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  • on September 28, 2010

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    This was a fantastic and quick meal!

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  • on May 21, 2010

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    I am a subscriber to the food network magazine and I have the issue where this soup came. It gives you step by step directions and a list of ingredients. If you would like I can email it to you....I am making this soup today .....blancaregia@hotmail.com

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  • on October 25, 2009

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    I read the comments prior to making the soup and made some minor adjustments. The cheese appears to be Queso Fresco. I used 1tbs of oil and cooked the chile/tomatoe/onion/garlic/ mixture after puree in a blender 5- mins. I added 6 cups of ckn broth. added chicken and cilantro and the 4-corn torts as called by the recipe. I let cool then refrigerated overnight. Served next day with Queso Fresco / Lime / Avocado/ Homemade tort strips..As one previous review suggest LIME is a must. Good game of UNO with my kids, wife and parents and the soup was gone... Very good comfort food.. I know the recipe doest not give exact measurements etc....but wing it I dont think you can go wrong. Letting the soup sit overnight I think let the flavors marry. I boiled my Anchos..A+++++

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  • on October 25, 2009

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    Super easy and delicious! Boil the dried chiles for 10-15 minutes to soften them before pureeing with the other ingredients.
    Don't be afraid of the minimal directions...there really isn't anything more difficult to it. I used 6 tortillas to reach a nice thickness. The tortillas dissolve and add great flavor.
    Make some yummy crunchy fresh tortilla strips for the topping: cut fresh corn tortillas into 1/4" strips and fry briefly in about 1/4" hot canola oil. Cook in small batches to get the best result. The soup is quite hearty and filling, and we got about 4 servings out of the recipe. Try it and enjoy!

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  • on October 16, 2009

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    After pureeing the chiles, onion, tomatoes, and garlic, fry in about tbsp olive oil. Add 6 cups broth/stock. The original recipe calls for 4 torn corn tortillas but I used 6 and cut them into strips. Unlike one of the other posts, I believe they are definitely necessary as they thicken the soup. I pressure cooked 2 bone in, skin on chicken breasts to get my chicken really tender before shredding to add to soup. But you could easily pick up a rotisserie chicken from the store if in a time crunch. Not a huge cilantro fan so I added about 1/4 cup instead of 1/2 cup. Add salt to taste. Garnish with recommended crisp tortilla strips, avocado, cheese, lime juice. The lime juice is a must as it adds a freshness and brings all the flavors out in the soup. This made a large pot of soup and my husband ate it for 3 days straight because he loved it so much! Very delicious and too difficult.

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  • on September 29, 2009

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    Very good

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