This was one of the best recipes for tortilla soup I have ever made. I made some small modifications: didn't make the tortilla strips and substituted a small bag of frozen corn in its place. Also used a can of the original rotel (instead of toms w/ chilis ....added a little more flare, which my family likes!) Can't wait to have left overs tomorrow night!
From EatingWell: September/October 2008
Here's a version of chicken tortilla soup that's both super-easy and delicious. To make it even quicker, use crumbled baked tortilla chips in place of the homemade tortilla strips and skip Steps 1-2. Serve with vinegary coleslaw, lime wedges and hot sauce.
20 Reviews for Tortilla Soup
I make this even easier by either poaching chicken breast and shredding, or using breasts from rotisserie chicken, adding 1 1/2 cups of my favorite salsa from my local mexican restaraunt, 2 cups chicken broth, 1 cup water, cumin, simmer for 20 min, then top off with the lime, cheese, cilantro, FF sour cream and tortilla strips. It's so easy and delicious!
I made this for dinner last night and absolutely loved it. Then I read back over the recipe and realized I forgot to add the lime juice. Shoot! Thankfully I have leftovers, so I'm planning to add that for supper tonight. This is a very spicy dish, and unfortunately for me, the rest of my family doesn't like spice. So I have to save this recipe to make when they're out doing other things. It's soooo good though!
I made a double batch of this, which is risky with a first try recipe, but I'm so glad I did! It was quick & easy and SO good. The only thing I did differently was to brown the chicken first, then add the oil and cook onions and peppers (add a little salt) & scrap up browned bits as the liquid is released. I think browning the meat adds an extra level of flavor, so I always do it. The lime juice made this dish, so don't skip it. This was fantastic and will definitely become a staple in our house!