Fall Chicken Tortilla Soup Recipe - Food.com (2024)

113

photo by DianaEatingRichly

Reviews

1. I made this last night for my BF and two of his male friends. It was completely gone. They loved it!! I cooked the chicken according to the "Crock Pot Shredded Chicken in Beer" recipe and let it simmer for another hour or so after I shredded it so it would absorb as much of that flavor as possible. I added diced green and red peppers with the onions, cilantro, and tortillas, and then added a can of whole kernel corn and a can of black beans with the chicken stock. I put it on low and let it simmer uncovered for about an hour and a half, stirring every 15-20 minutes or so. I didn't even have to add the cayenne pepper. The taste was concentrated and spicy and the broth thickened to our liking. I served it with shredded cheese, fried corn tortilla crisps, and sour cream on the side. Will DEFINITELY be making this again. Thank you so much LorenLou!

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   Beanie06

2. This was really delicious! I made a few changes...I only used 3 tablespoons of oil. I added a packet of Hot and spicey Taco mix, 1 cup frozen corn, 1 can black beans- rinsed and drained, 1 tsp Lea & Perins, 1 tsp of pickapeppa, 2-3 green onions chopped, 1 can of chick peas- rinsed and drained, 2 tsp lime juice, 2 cans of diced tomatoes with jalapenos and 2 boxes of chicken stock. I also sprinkled the chicken breasts with some cumin while cooking. We garnished with shredded mexican mix cheese, sour cream, chives and tortilla scoops. YUMMY!!! Thanks so much for a great recipe starter!

   Thea

3. This is the best chicken tortilla soup i have ever had! My family absolutely loved it! The flavors were incredible and it was just perfect on cold day. I wouldn't change a thing to this recipe. Thank you so much for sharing!

   SouthernCookinQueen

4. Awesome soup! I used 1/4t Chipotle instead of the cayenne (and it was plenty spicy) I also didn't have any corn tortillas, so I used 2 flour ones instead. Next time I'll definitely get use corn tortillas.. And like other reviewers, I added a can of rinsed/drained black beans and a can of corn. I'm glad I did because otherwise there would have been way too much broth for our liking. Thanks for the recipe!

   TattooedMamaof2

5. So easy, so flavorful. This has become a new family favorite. Using a rotisserie chicken makes an easy recipe even easier Who'd a thunk that the corn torillas would basically "melt" into the soup as a thickener. I've made this twice in the past two weeks and plan to take a double bathch to a Super Bowl party.

   Tintern

   See Also

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see 103 more reviews

Tweaks

1. I haven't made this yet, but it sounds delicious, especially with some of the added variations. The only modification I would make is to use "Pepper Jack" cheese , instead of Monterey Jack cheese.

   rii.jed

2. Had to substitute ground coriander for some of the cumin since I was out - gave it even more cilantro flavor!

   Laura O.

3. The recipe is very good, although I add a few extra ingredients to take it up a level. 1- bag sweet corn, 1-16 oz can black beans and 1-4 oz can green chiles

   cwd4572

4. This was great! I made it almost as written, but added a couple extra cups of stock and then boiled it instead of simmer so it really reduced down super thick. I also used ancho chili pepper instead of cayenne so it wouldn't be too spicy for our little kids.

   DianaEatingRichly

5. Awesome soup! I used 1/4t Chipotle instead of the cayenne (and it was plenty spicy) I also didn't have any corn tortillas, so I used 2 flour ones instead. Next time I'll definitely get use corn tortillas.. And like other reviewers, I added a can of rinsed/drained black beans and a can of corn. I'm glad I did because otherwise there would have been way too much broth for our liking. Thanks for the recipe!

   TattooedMamaof2

see 7 more tweaks

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