Mexican Tortilla Soup
Total TimePrep: 30 min. Cook: 50 min.
This recipe is okay but very bland. The seasoning needed to be increased. I added chicken and corn to the basic recipe but it needed more salt and more cayenne pepper. My family does like Mexican dishes a little spicy so it may be too hot for your family. I could not even taste the cayenne and I doubled the measurement called for in the recipe. I liked the idea one reviewer had of thickening the soup as well and intend to try that. This is a good base recipe to launch from but by itself I would not make it again.
Loved this recipe, but adjusted a bit since I'm not a broth/thin soup person. I used fresh tomatoes instead of canned, so saut?ed with the peppers/onion/garlic to get them cooked. After the tomatoes/peppers/onion/garlic were saut?ed, I added 1/4 cup of flour and stirred to make a roux. Then I added all the contents of the saucepan plus half a block of cream cheese to the blender. After blending with the addition of cream cheese, I followed the recipe directions, but added a cup of milk instead of water, a shredded rotisserie chicken, corn, black beans, and cilantro to make it a more filling soup. Really you could add whatever meat and veggies you want to fill it out - I definitely recommend adding the cream cheese and milk though if you like a creamier soup. The roux also thickens, so those three are the main pieces to making it a filling soup. The recipe is a great base to get started with!
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We loved this. Granted, I was unable to find the chili the recipe called for, so I used a seeded jalapeno. We also added some chicken (pre-cooked and cubed) and used store-bought tortilla chips (I'll admit to a bit of laziness). It was fantastic, though. Much better than the Mexican restaurant we visit!
I add rotisserie chicken and black beans. I also use the store bought tortilla strips, found in the crouton section. yum!
My husband and I ADORE this recipe. We did make a few minor changes to make it more filling.We marinate 1 chicken breast in about half a can of chipotle peppers in adobo sauce. Saute it and then shred it. Put that in your finished soup.And I also added about 1 to 1 1/2 cups cooked rice to the finished soup.Also, we have substituted corn tortilla chips instead of making our own.But, totally one of the BEST soups we've ever made!!!!