Tortilla Soup

Cook Chicken longer than one minute!

Mike - December 21, 2007 10:32:22 AM PST

This is really good...but you need to cook the chicken for more than one minute!

19 of 25 found this review helpful.

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Great Soup, loved it!

Orquidea03 - January 1, 2008 08:04:22 PM PST

I had a craving for this type of soup and my favorite restaurant in the area discontinued soups from their menu, so I had to search for a good recipe for it until finally I found this one, I would not change any of the ingredients of the recipe, I even added a bit more garlic and used more tortillas with it. My neighbors loved it, my children too, I even shared a tiny cup with my best friend at work. The flavor is so special! Next time I will try it without pureeing it since we do not mind the onions, etc. The spicy hot flavor was a little high for me, but in the end I think my throat and tongue got used to it and I enjoyed every drop. The smell of it when I was cooking it was delicious. Next time I will double the recipe to freeze whatever is left over.

18 of 23 found this review helpful.

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Replace Cheese

snookie4339 - January 2, 2008 09:12:08 AM PST

I've been making this soup for a long time except that I like it better with Monterrey Jack Cheese, don't care much for cheddar in my tortilla soup. Very easy to make. Happy tastings!

13 of 15 found this review helpful.

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Modifications

lauriethomas428 - December 28, 2007 09:00:50 AM PST

Great recipe but I made some modifications -
- Cut garlic down to one large clove, I'm a garlic lover but four seemed a bit much
- Didn't puree, I like the texture of the onions
- For lower fat, you can place sauteed onions and garlic on paper towels, remove excess fat from pan. Put onions and garlic back in pan on medium heat and add spices.
- Cook the chicken as long as you feel comfortable but one minute is 'way too short, must be a typo

Lovely showy soup with a rich taste, easy cooking.

12 of 16 found this review helpful.

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Good recipe...my two cents worth...

Hey Jude - January 14, 2008 07:30:07 AM PST

I love this recipe but in my version...
-I use any kind of left-over COOKED chicken (breaded too!) and pork chops.
-I reduced the fat in this recipe by putting the tortillas strips, on a olive oil coated pan. Coat the tortillas lightly with a brush and sprinkle on garlic salt and cayenne! Bake in the oven for a few minutes until crunchy and lightly brown, about 10 mins. at 375 degrees. I reserve these strips for topping, not in my soup!
-I add 1/2 cup or more of white or yellow cornmeal whisk with a 1/4 cup of milk and add to the broth. Stir often and cook until thickened for a few minutes. Awesome texture.
With the pureed tomatoes I add my homegrown dried crushed red cayenne peppers! To taste.
-Try a can of rinsed canned black beans or rinsed small red beans but any small bean with work!
-I top with the sliced tortillas, a dollop of low fat sour cream and chopped chives!
Good luck and happy cookin' ya'll! Hot and good!

5 of 5 found this review helpful.

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Raw Chicken?

Dianna - January 6, 2008 10:30:49 AM PST

I looked at this recipe and it doesn't call for cooking the chicken, did I miss something? Should this call for pre-cooked chicken breast? I'm not up for a trip to the emergency room.

15 of 26 found this review helpful.

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Suggestion

Terry G - January 7, 2008 05:06:44 PM PST

This soup is very good but try adding a can of Enchilada Sauce!!!!
YUMMY
Any yellow corn tortilla chip crunched over the soup with Grated Cheeze makes this an awesome winter or summer soup!!!! It's even better the second day!

I call mine, Enchilada soup!

3 of 3 found this review helpful.

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What about the chicken

Espie M - January 13, 2008 05:44:41 PM PST

Ok...maybe that is just what it is and no chicken necessary. Anyway, I cooked the chicken in a pressure cooker. Defatted the broth and cooked per receipt but added a can of of El Pato tomato sauce (sold at most hispanic stores) and soup was delish. There is no way this soup is 45 fat grams per serving; especially if you defat your broth. Also, add a bag of frozen corn and carrots for volume.
The fat may come from the avocado. A medium-sized avocado contains 30 grams of fat, as much as a quarter-pound burger; most of the fat in an avocado is monounsaturated -- the "good" kind that actually lowers cholesterol levels.

3 of 4 found this review helpful.

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A little modification

Aryan - January 5, 2008 01:49:27 PM PST

I add chorizo, cooked and well drained. Also, when I am pureeing the veggies...I add a poblano pepper, a jalapeno pepper and a little chipotle paste or one canned chipotle pepper. When I am serving, I place the cheese, avocado, sour cream, chopped cilantro and lime on the side for everyone to pick and choose what they want. Try the modifications...it is a super winner in my house!

3 of 4 found this review helpful.

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With some simple modifications this can be healthy and delicious.

Amy - January 25, 2008 09:52:14 AM PST

This is a great soup that takes very little modification to reduce the amount of fat and calories. First, lose the avocado. It is the main reason why the soup has such a high fat content. Second, replace homemade fried tortilla chips with store bought or homemade BAKED tortilla chips. The baked tortilla chips act the same way as the fried ones do and cut out a lot of the fat. Third, use reduced fat and sodium chicken broth and reduced fat cheeses to bring the calorie count down. This is one of those soups that you can modify and play with to get exactly what appeals to you. Also, try using black beans in place of the tortilla chips to add character and flavor to dish. Thickens the soup just like the tortilla chips do.

2 of 2 found this review helpful.

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It is longer than a minute.

jmbkustoms - January 17, 2008 08:19:11 AM PST

Read it again. You add chicken and bring to a simmer (step 3), thats a couple of minutes right there, ............... then AFTER it starts to simmer .......... you cook it ABOUT one minute. I question the nutrition information listed also. 800 calories?!? 66g of protien?? 45g of fat, lol, that's heart stopping, .... for soup. I DONT THINK SO!
I made some just as the directions said. I added the RAW chicken sliced into 3/4" cubes, then brought back to a simmer, about 3 mins. Then I cooked an additional two minutes. Yum Yum!!! I did not add the tomatoes in puree, I used el pato instead.

2 of 2 found this review helpful.

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Lower Fat Version

sweetlilme - December 21, 2007 08:38:53 PM PST

Drop the avocado, which is high in calories and substitute zucchini instead, you'll get a much better flavor this way and save yourself unnecessary extra calories!

Also, I don't add ANY cilantro, it's far too strong and it overpowers the soup, keeping it out doesn't detract from the soup at all.

4 of 7 found this review helpful.

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Nutrition Info??

lbower943 - January 14, 2008 05:36:44 AM PST

Is it even possible this soup has over 800 calories and 45 grams of fat per serving?? I read it several times, and the chart definitely states the information is "per serving," but I think it is a mistake...

2 of 3 found this review helpful.

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Great Soup

Kerri V - January 10, 2008 12:04:11 PM PST

I made this soup for the family and friends the other night! It was a hit! However, the recipe didn't specify if the chicken needed to be cooked before we put it in the soup. I seasoned it and sauteed it for a minute or so, then i put it in after the soup was done simmering. i didn't think a minute in the soup was enough time.
Topped it with cheese, avocado and tortilla strips!!! Yummy!

2 of 3 found this review helpful.

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Family Favorite

lavenderbluelassie - January 7, 2008 02:49:24 PM PST

I always get rave reviews when I prepare this. I have, however, improvised a bit. Instead of the canned tomatoes, I use mild Rotel tomatoes or the mexicali tomatoes with mild green chilies. I sautee the onion and garlic in the olive oil before adding to soup, then add a can of drained and rinsed black beans and corn.

I also prefer to use flour tortillas which I slice 1/4 inch thick and fry in the oil. I don't use the bay leaf. Garnish with the Cilantro before serving. The Cilantro really gives the dish the superb taste.

2 of 3 found this review helpful.

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Minor Substitution

jklm_lwltd - January 7, 2008 01:33:22 PM PST

I make a similar recipe but use canned tomatoes with green chili's
(such as Rotel ) for at least half of the tomatos called for. That adds some nice heat and flavor.

2 of 3 found this review helpful.

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It

priscillarezende799 - December 8, 2007 11:13:33 PM PST

This soup is amazing good. I could eat it every day.

4 of 8 found this review helpful.

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Mmm!

Carl - January 8, 2008 10:43:00 AM PST

Taco Bell should get a hold of this recipe!
Combo #3: Chicken Burrito Supreme, Bowl of Tortilla Soup and Nachos.

2 of 4 found this review helpful.

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so many calories and fat!

lanikeiko@sbcglobal.net - January 17, 2008 03:06:24 PM PST

Can anyone tell me why this soup is so high cal?? 864 calories a serving? Sheesh! I'd rather eat a giant burrito or a few slices of pizza if I'm going to be putting away that much!

1 of 2 found this review helpful.

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its a change from hair of the dog.

joe m - June 21, 2008 01:58:35 PM PST

this is a soup when made right stays in your plait. there's nothing to dislike about it. good when your hung over great if you want a change of venue.

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love it!!!!

little_miss_pickles - April 5, 2008 03:01:40 PM PST

i loved this soup.
its verey easy to make.
i made it and im 10 years old!

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Cook more!

sandeep_dhond - March 20, 2008 08:07:09 AM PST

i really liked the soup!
my 10 year old daughter made it for me
but i think the chicken should have been
cooked longer. as i was looking at others coments
others were saying too the chicken should have been cooked longer.
other than that it was great

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Tortilla Soup

takehomeahottie - March 7, 2008 11:50:43 AM PST

This is to those of you that feel this soup is too high in fat. The avocado in this recipie is a HEALTHY needed fat in your body. Most people feel that because avocados have FAT that you cannot eat them. The "good" fat that comes from avocados is easily digested, much more so than trans fats or hydrogenated oils. Avocados have the kind of fat that is kind to your gallbladder. Any nutritionist that knows their stuff will tell you to keep avocados in your diet. Avocado oil is fabulous for your skin also. Avocados get a totally bad rap!!! When you add mayonaise and sour creme to them THEN they are not good for you. Avocados are like papayas...The perfect food. Very versitile. Enjoy!

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Sensational Soup! Add Mexicorn, though.

mike.gino - February 23, 2008 10:20:53 PM PST

This is a sensational soup! The recipe is very close to the tortilla soup served by Chili's (but probably healthier.) Makes enough leftovers to enjoy later. (We cooked it for 2 as a main course, each had 2 medium-sized bowls, and still had 3 additional servings.)

One oddity is that this recipe doesn't call for corn, which I've always seen in restaurant tortilla soups. I suggest adding a can of Green Giant Mexicorn (yes, the name is hokey, but it's good - slightly spiced kernel corn w/bits of red and green bell peppers.)

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just a few changes

Gloria R - February 17, 2008 12:05:21 PM PST

no cheddar i would use queso anejo which is like parmessan
i would pour the soup then top with the tortilla strips and cheese
i like the cruchy texture
if youre so worried about calories i would use olive oil and use tortilla strips that are already toasted they are not that hard to find.
Also to cut time i would use chicken that is already cooked
common sense though would tell you to cook soup until chicken is done if you need a recipe to tell you that then well you need help
common sense people common sense

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Scrumptious and no emergency room involved

Weasy - February 9, 2008 05:39:16 PM PST

Used cooked chicken breasts, loved it. Will make again!

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Can

leetrumbull - February 7, 2008 05:23:08 PM PST

This sounds awesome! My wife and I love tortilla soup and would like to make it home instead of always going out for it. Oh, and COME ON people, common sense should tell you to cook the frigging chicken, so lay off the snide comments!! Thank you oh submitter of this recipe.

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Unclear about the chicken.

senorblues - February 7, 2008 07:14:08 AM PST

Like others, we were really unclear what to do with the chicken so we supplemented this recipe with a few from the food network. We ended up cooking it with the onions and garlic as in the beginning of Step 2. Our end product was quite good, but I can't really give to much credit to this recipe because of how unclear it was.

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Have had WAY better

L. P - January 31, 2008 03:37:57 AM PST

This soup was only fair at it's best. The cooking directions were wrong and by the time I had it complete I could have opened a can of soup that would have been better.

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calorie counter

Audrey - January 28, 2008 08:12:29 AM PST

Does anyone know if it is really 864 calories per serving, or is it a type-o?

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