390 Reviews of Chicken Tortilla Soup II

From: Bonnie Thompson

On Dec 22, 2000

The soup was easy to make and delicious. I agree with the chef, that it isn't just glorified chicken broth! The recipe says it makes 4 servings, but I'd say it was closer to 6, the servings were ample. The measurements for ounces I adapted as follows: 3/4 C diced carrots, 3/4 C diced celery and 2 medium size onions, chopped. The ingredients didn't list the corn tortillas, just the chips. I added about 10 diced corn tortillas to boil into the soup and the consistency turned out great.

From: Karen Klempel

On Feb 4, 2001

My favorite Tortilla Soup is from the Red Robin in Del Mar, Calif. This is almost identical. Very easy. I would start with 8 tortillas and go up from there - 10 was a little thicker then I like. You can always add more.

From: Trese

On Jun 3, 2002

I have been looking for a great tortilla soup receipe for two years. I have finally found it!! I made the soup as directed except after adding the tortillas and BEFORE adding cheese and milk/cream, I poured everything in a crock pot and let simmer all day. After work I just added the cheese and heavy cream and dinner was served. Thanks for such a terrific meal!!!!!

From: chef FIFI

On Sep 20, 2004

OMG!!!! Rating says 5 stars, but I'm giving 10 stars. I love Chilli's enchilada soup, I have made the copycat version of it, and it was good, but not quite the same. This was Chilli's enchilada's soup in my opinion. I absolutly loved this one. I have made the copycat version with masa harina, and I wouldnt recommend using it, it gives it a gritty texture. I added a can of black beans, 1/2 can of mexicali corn, I used dried cilantro(didnt have fresh) and substituted velveeta for the shreeded cheese, well it worked this was unbelievable. This made a huge pot, which I am going to freeze left overs. Thanks for the recipe.

From: Malriah

On May 25, 2002

Instead of just using jack cheese, I used marbled jack/cheddar. Since I made it for a group of friends, I put out some addtional toppings, such as chopped black olives, sliced green onions and sour cream. Everyone enjoyed personalizing their own bowl. To add some color, we also had blue corn tortilla chips. GREAT RECIPE!!

From: Deb's Recipes

On Dec 3, 2004

I agree that this soup is restaurant quality! And I would not hesitate to use beef, pork, turkey, or even to go meatless with this versatile recipe. When I made it, I substituted the last of my family's Thanksgiving turkey, turkey stock, and a 1.6 oz Lawry's enchilada sauce seasoning packet. I added a 15 oz can drained black beans, 1/2 cup frozen corn kernels, and 6 drops Tabasco sauce. Using masa harina did NOT make the soup's texture at all gritty or grainy. I simply removed some of the hot broth from the pot, stirred it and the cup of masa together to make a smooth paste, which then went back into the pot. Delicious!!

From: Kindra Hossack

On Feb 19, 2002

I made this soup and it was wonderful. I changed the amounts a little though as follows: carrots, celery, oonions I used 1 cup each I used only 1/2 can rotel tomatoes & chiles 1 1/2 cans diced tomatoes with carmalized garlic 2 pkgs 1oz taco seasoning and instead of Milk I used 10 oz half and half. Wow what a punch!! This was absolutely delicious

From: Rhonda_H

On Jun 27, 2003

Fabulous! We love this soup and I have made it often. On occasion I have added a can of black beans and a handful of frozen corn, and we always shred and fry any extra tortilla's and add to the top for a little crunch. Thank you Eddie!

From: NICK SUHADOLNIK

On May 10, 2001

This IS quite delicious and not difficult to make. Thanks to Bonnie Thompson for the measurements (vs. ounces). The best tortilla soup I've ever had was at Pancho's in Cabo San Lucas. I copied their style by adding a dollop of sour cream (non-fat is OK)and a couple of slices of avocado to the top of this soup, and garnished with chopped fresh cilantro. Ummm, good!!

From: Babs in Toyland

On Oct 23, 2001

I made a double batch because it said 4 servings but I now have enough soup to feed a small army - I will freeze some for later. I only used 3 1.25 oz. pkgs of taco seasoning and it was perfect. I also used a 12 oz. can of evaporated skim milk to cut some calories. My husband likes thick soup so I used 2 10 count pkgs of tortillas (remember I made a double batch). Thanks for the recipe - we love it!