This was so good! I recently became a vegetarian, and I was craving tortilla soup that didn't have chicken in it and so I thought I would try this recipe. Like others, I used only 2T of cumin. Instead of the 3 cans of chili peppers, I used two cans of rotel with lime and cilantro. I also added a can of black beans along with the corn to add some protein. It came out a little spicy-hot with the two cans of rotel, so maybe one would be better for people who don't want it so hot. We loved it though, and I'll definitely be making this again and again. Thanks for posting this!

Three tablespoons of cumin was way too much for our taste but will make again with 1 teaspoon of cumin and 1 tablespoon of chili powder, use fresh peppers/onions and add a can of rinsed black beans hoping to fit our taste buds a little better.

Wow! This is a hit and I take it everywhere. Some healthy and lower grain/higher protein options that I have used very successfully include substituting two cans of black or pinto beans for the corn, or a lb of ground turkey; both very tasty. I have also boosted the veggie content by adding finely chopped greens (you can add a ton, they cook down to almost nothing), or finely chopped cabbage ~10 min before serving. This is a great way to get in laefy greens if you don't especially like them- you can't even taste them.

Very Excellent Recipe it is a keeper. I love spicy food so I added a can of diced tomatoes with habaneros in addition to the crushed tomatoes. I also added another can of corn (drained) and Morning Star Veggie Chicken Strips. The kids loved it. I topped mine with cilantro and lime in addition to the other ingredients.

This recipe is great! The only thing that I changed is that I added 28 oz. kidney beans (drained). My company tonight loved it and asked for the recipe. It wasn't too spicy---just the right ingredients.

I substituted the cans of vegetable broth for veggie stock/broth cubes. They are cheaper. They worked great. I used 4 with a little over 4 cups of water. I used fresh jalapeno peppers instead of chillies from the can, also cheaper. This soup tastes just like what you get in the Mexican restaurant. Don't skip the avocado!

well, i dont know if i would offer my firstborn child for this, like she said, but its really good. i also think its better the next day. and you have to add chopped cilantro to the top, it makes it taste fresh!

very good! I cut the recipe in half, because it seemed like it made enough for an army, and it still made a ton. Even better the second day!

This soup was fantastic. I boiled two chicken breast for a chicken broth, then cubed the chicken and added it to the soup. I also omitted bagged veggies, but added diced carrots, celery, onion, red pepper, and green pepper. I used one 7oz can of green chiles and 1 can of rotel tomatoes and green chiles, and another 14ox can of italian diced tomatoes (garlic, basil & oregano). This added to the great flavor. Everyone loved it. Oh yeah, I made my own baked tortilla strips(less fat) and served with cilantro, avocado & cheese.

Making and eating this soup was a religious experience. Seriously. I made it for about a hundred people (set the recipe to 60) at a church potluck and got rave reviews. I didn't use any green chile, though. However, I did add a couple fresh chopped jalepenoes and chopped cilantro. Absol

Very easy recipe. Made it just as written and it was delicious! Will make again.

YUM! I didn't have the frozen pepper/onion stir fry, so I just added an onion and the red pepper that I had on hand. It was delicious! The kids really liked this one and were so excited to actually eat CHIPS for dinner!

We make this soup alll the time. It's great for casual guests and reheats well for a lunch that will make your coworkers jealous. We do tend to use a bit less broth and a bit more of the 'chunky' stuff. Add in some chopped fresh tomatoes from the garden if you have any- they're great!

AMAZING!!! I ate every single bite. i only made slight adjustments. I added a can of black beans, and I used 1 7oz can of chiles and added a couple sliced chipotle peppers in adobo. It added the right amount of kick for my taste! Excellent recipe!!!!

I did what other suggested: Used fresh peppers and onions instead of frozen, used 2 TBS of cumin, used fresh corn kernals off the cob, added 1 can of black beans, used ALymer's diced tomato with spices instead of using canned greened chilies. I also added chili and lime tortilla chips, 1 Tbs fresh lime juice and 1 tsp chopped cilantro to each bowl, when serving. Thanks for a delicious and simple recipe!

This recipe is sooo good. We love it. I followed it to a T the first time. After that, I cut up my own onions and peppers (cheaper). I used less cumin because I ran out. I definitely recommend using the full amount, or almost the full amount of cumin. It tastes so good. Love it!