Total TimePrep/Total Time: 30 min.
Great soup to serve on a cold day! I did up the spices a tad. And because this was going to be the entire meal, I also added a can of corn and a can of black beans for substance. I did not fry the corn tortillas strips, instead of lightly spritzed them with olive oil and baked them in the oven until lightly browned and crunchy.
This soup was delicious. I made it for an event at my son's school. I doubled the recipe and heated it in a crock pot a 4 hour setting. The soup wasn't very spicy so I added some extra chili powder. I added the tortillas at the last minute so they wouldn't get soggy.
I made some adjustments, but followed 80% of this recipe. I love how quick and easy it is! It's now one of our family fav's.
This is the best tortilla soup recipe I've made. Most tortilla soups are heavy and too filling as first course. This one is not; rather it is light, healthy, and full of flavor. The coriander adds a distinct but not overbearing taste. I did increase the amount of cumin to 1 tsp., and added a can of black beans and some corn. Served with a dab of light sour cream and a liberal sprinkling of shredded cheese, this is a wonderful first dish, especially when followed with a Mexican entree (ours was fajitas). This is definitely a keeper.