Chicken Tortilla Soup

From: WiGal

On Sep 22, 2009

Si, si this is muy bueno! Not your mother's chicken noodle soup either. My men are not too crazy about cilantro, so appreciated that you used it for the broth and then discarded it-very mild tasting that way-sort of fooled DH. Also, liked the pureeing technique for the tomato onion mixture. I was a bit confused when I saw "remaining onion" show up in steps 12 and 16, I had already used them up in step 12. I could not buy a poblano pepper (what else is new here in northern WI) so subbed in banana pepper from my mother's garden otherwise made as posted. I think this would freeze well as it has no potato or pasta in it. Thanks Galley Wench for a keeper. Made for Theirs, Yours, & Mine tag.

From: Chef #846013

On Jun 23, 2009

i would just like to say that this recipie needs alot more than 10 reviews, and i gurantee that if more people tried it, it would have the most reviews. Everything is perfect, texture is awsome, flavors are out of this world. Just about every single ingredient is made from fresh, and there is a different flavor in every bite. I like to use chicken thighs, and i roast them on my Traeger. But i still make the broth with all the other ingredients and i make it all in a dutch oven. Anyone that tries this soup and doesnt like it shouldnt be in the kitchen.

From: PanNan

On Jul 22, 2006

What a humble name for such an outstanding recipe. This is going in my perfection cookbook. It's the best tortilla soup I've ever eaten. I cheated on the chips - used our favorite high quality Mexican kitchen style chips and broke them in the bottom of the bowl. I did take extra steps on the chicken and broth - but WELL worth it. The night before I roasted 4 chicken breasts on the bone for 40 minutes. When cool, I shredded the meat and measured out the amount for the soup, and froze the rest for another recipe. I used the bones to make stock this morning, using 1/2 of Lennie's Rescued Turkey Stock recipe (my favorite). So, using the chips, the chicken and the broth, I started at step 12, and it went together very quickly today. I did use summer squash instead of zucchini, but otherwise the ingredients were the same. An absolute flavor exposion. If you've read this far - you will LOVE this soup.

From: Deb's Recipes

On Aug 19, 2006

This soup really tastes great! I garnished ours simply with Pepper Jack cheese and sour cream. The crispy baked corn tortilla strips tended to sink down into each delicious bowlful of soup where they gradually softened up like a yummy enchilada. Thanks for sharing your wonderful recipe!