This was a great soup! Tortilla soup is one of my favorites and this one did not disappoint. For no specific reason, I did not add carrots and celery, but did add corn & black beans. I also cut back on the oregano, and added about a teaspoon of adobe sauce - added just enough spice and a smokey flavor.

I had a busy day, so I cooked the chicken in the crock pot with chicken broth. When I got home, I shredded the chicken, and went ahead and finished the soup in the crockpot. This soup is sooooo good, it was worth the extra calories to fry the tortilla strips! I served it with shredded cheddar and a dollop of sour cream.

Everyone I have made this recipe for LOVES it. It is my husbands favorite thing that I make.

I love tortilla soup. Especially the tortilla soup at Cheddars. This fails in comparison. I followed the directions exactly and just found this to be an average recipe. Sorry, but I won't be making this one again!

This is our family's favorite recipe. Anytime we go to a restaurant that has tortilla soup we order it, but it just doesnt compare to this recipe. We add a can of black beans to it.

This recipe is just as good as the best tortilla soups I've had. And it's served just the way it should be, with avocado, tortilla strips and cheese.

My family and I thought this recipe was outstanding. The only reason I didn't give it 5 stars was because I made quite a few changes to it. I pan cooked the chicken with salt and pepper while baking the oil brushed tortillas. I replaced the carrots for 1 zucchini, yellow squash, and red bell pepper while also adding a can of black beans. I also replaced the can of regular tomatoes with those including jalapeños to spice it up a bit and only used 1/8 cup of oregano. Topping it off with some fresh cilantro, the avocado, tortilla strips, and a pepper jack/cheddar cheese combination we only had a few servings left after feeding 5 people!

I LOVED THIS RECIPE!!! ZEKE...you ROCK! I made the recipe for SIX. My modifications: I added one 14oz can of pinto beans, a whole chicken (skinned) instead of the chicken breasts only, an extra tspn of cumin, 2oz canned diced green chiles, and used the whole can of each: 14oz diced tomatoes and 14oz diced tomatoes with chiles (so as not to throw out the other half of the cans!) Also, I cut the tortillas into strips, sprinkled them with taco seasoning and made them crispy with spray in a non-stick pan(WAY LOWER CALORIES THAN FRYING!!!). What a terrific soup!

This is a good jumping off recipe, that tastes those from restaurants. I used chicken with bones/skin and boiled it in the water, just as for chicken noodle soup. I strained the broth thru a wire strainer into another pot. I estimated the water to add to make the 15 cups. I wasn't going to measure hot liquid. I didn't have coriander. I coarsely chopped up cilantro (the leaf part of the same plant as coriander) and added it to the bowls of those who wanted it. I didn't have tomatoes with chile peppers, so I chopped up two jalapeño peppers. Fresh just seemed better than canned. My chili powder was hot. Despite my changes, this soup came out mild, which is fine. Some like it mild, some like it hot. Those that liked it hot added hot pepper sauce to their own bowl. The last 5 minutes of the 25 I added a half a bag of frozen sweet corn. Also, I used the little pieces of nachos at the bottom of the bag. How I served it: I put a scoop of rice and a pinch of cilantro into the bowls. I laddled on the soup. On top I put the cheese first and then the chips. Then they added hot pepper sauce. This did make a HUGE amount. But with 7 people, I loved the leftovers. If my two child want Mexican for their graduation party, I will double this recipe. *laughs* As I am writing this, my oldest is going back for his 5th bowl! I think this was a wonderful recipe. But it also leaves room for the chef's imagination and taste difference. *S* Way to go Zeke!

This is a great soup! I loved it! I made it as the recipe is. Next time I think I will make the tortilla strips shorter (easier for eating), but I wouldnt change anything else! Thanks Zeke!

My family LOVED this soup! My teenager helped make this one. Fairly simple and easy to follow recipe. We did use the full 1/4 cup of mexican oregano, and it was just right! I cut back on the water and chicken boullion cubes down to only 10 cups worth instead of the 15 as our stew pot was quite full already. We'll be able to have just enough leftovers tomorrow as it made about 8 servings this way. I only used about 16 of the corn tortillas. Since I had the oil hot, I served this with cinnamon crisps for a lightly sweet dessert (flour tortillas quartered, fried, drained, & sprinkled with cinnamon/sugar).

This is great: I added a can of hominy and 2 more cups of water (I like it soupy)Did it really call for 1/4 cup of oregano?Was that a typo? I used 1 tsp. Fabulous with the baked strips, the cheese and the avocado. Spicy: The Black pepper? Better than restaurants' for sure!! Makes me look like a great cook!!

My hubby and I make a huge batch of this soup at least twice a month. Its a good chinky soup and fills you up. We use the spicy Rotel diced tomatoes because we like it spicy, and we omit the celery and carrots, and instead add corn and hominy. It is so good, and it warms up a winter evening. We love this soup!!

if you are looking for a thick, dark tortilla soup, this is not it. however, it is still very good!!! i omitted the celery and added canned corn and a few handfuls of pasta.

I rate it 5 stars. It's so yummy. I've never had Tortilla Soup, before, so really nothing to compare it to. Wanted to try it, love this recipe.

We didn't love this recipe. I did use tortillas instead of tortilla chips, however. Came out a little mushy.