*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This soup was so good, and very easy to make. I used a rotisserie chicken (the whole thing, which was a bit much, next time I will add another can of tomatoes to thin soup a little) I also didn't have canned tomatoes with chilis in them ( impossible to find Rotel in Toronto) so I just used regular canned diced tomatoes and add a bunch of jalopenos from a can. I went light on the cayenne (1/4 tsp) because I was making it for my parents and didn't want it to be too spicy for them. I also took a flour tortilla, sprinkled some chili powder on it, cut it into thin strips, and baked it for a few minutes. I topped the soup with aged cheddar, sour cream, sliced avocado, cilantro and a couple of the the tortillas strips arranged artfully on top. It looked like soup at a fancy restaurant and the taste was awesome. I had it three times last week and have been craving it ever since. You won't be disappointed. Thanks!
I did not start out to make this particular recipe but found I didn't have the ingredients needed for my other one. This was really really good. Tortilla soup is one of those things that is hard to get right especially if you're from San Antonio; it needs to be spicy yet flavorful and above all authentic. I can't believe Ro-Tel and canned chilis can be this perfect...I may never try that other recipe with fresh tomatoes and jalapenos. I served it over tortilla chips instead of frying the tortillas.
Wow this was really good. I made the following modifications: I used only 2 chicken breasts and then added one can each of black beans and corn. I also doubled the amount of broth. I excluded the cayenne pepper and I'm glad I did because it had the perfect amount of heat for our tastes. It would have been much too hot for us with the cayenne. I used blue corn chips rather than cooking my own tortillas and added extra chopped cilantro as a garnish. Delish!
This has become a fall and winter staple in our household with a few twists. I use vegetable broth instead of chicken broth - a can of peeled plum tomatos and I throw in a avocado in the last stages of simmering. Serve it with the basil roasted pepper monterey jack cornbread from breadrecipe com and you have a great meal.
This recipe is excellent!!! I only used two chicken breasts instead of four I also added salt to taste. This made enough for my husband and myself for two meals. The flour tortillas are a nice change from the normal corn. My husband likes the flour ones but not the corn so this is just perfect. This would be really great with black olive slices added at the last minute also. I did add extra lime juice just a personal preference. This is a great recipe. It is very spicy with the cumin and cayenne pepper. If children will be eating you might want to half the amounts on these two. Thank you for the fabulous recipe Sheila!!!
This was fantastic! I made this for Father's Day this year and everyone loved it! I cooked the chicken breasts in chicken broth and I served it with some sour cream in addition to the cheese and tortilla strips. It was even better the next day! Goes great with corn muffins.
I know that most of you won't agree with me but I did not care for this recipe at all. I just returned from Los Cabos Mexico last night and was so excited to make tortilla soup. This recipe sounded good but it tasted nothing like the soup I loved in Mexico.
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