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Mexican Tortilla Chicken Soup Recipe

Mexican Tortilla Chicken Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (100)

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Average Rating:

Total Reviews: 100

Showing 71-80 of 100

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  • on July 03, 2006

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    best i've ever tasted!!!!

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  • on June 23, 2006

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    I've made lots of tortilla soups and I have my own variations, eg. I usually add zucchini, sometimes corn. What I got out of this recipe is the idea of cooking the onions and tomatoes down to a pulp, instead of just sauteing them - it really adds a depth of flavor and texture. Even with the jalapeno, I still think it needs chili powder - that's the taste my usual eaters expect. In fact, unless I'm using leftover chicken, I will season the chicken with chili powder and cook it first in the same pot. In any event, this is an excellent starter recipe for tortilla soup!

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  • on April 20, 2006

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    EVERYONE asked me for the recipe. It is divine.Thank you Tyler, You are the greatest.

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  • on March 31, 2006

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    no spice it's like chix noodle soup w/ avacado

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  • on March 19, 2006

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    This soup was very good. It did take time to prepare, but it was worth it.

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  • on February 08, 2006

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    This is my favorite soup! And seeing how soup in my favorite meal, that really means alot. You must try this one out. Play with it and make it yours!

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  • on January 18, 2006

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    This recipe was a thumbs up for my entire family and was easy, nutritous and comforting on a winter night.

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  • on December 21, 2005

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    This soup was a great first course to Emeril's chicken enchiladas. I made the chicken stock out of the meat for the enchiladas. I set out chopped peppericini chilis that people could add to the soup if they wanted to spice it up. Great accompaniment to a nice flavored meal.

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  • on November 29, 2005

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    Me and my husband thought the soup was missing something, I added about 3 Tbs of chili powder and it was perfect!

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  • on November 11, 2005

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    This soup was quick and easy to make basically in one pot. And it was good.

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