Hi Jenna, I’m so glad you loved it!

I had some bell peppers wilting away, so I added that in with the roasted veggies. And my jalapenos were mild, so I still added 2, though I can see how this could quickly get too hot (using Ancho over Chipotle chili powder makes a big difference too)

I needed a new interpretation to springboard from, and was hoping to emulate a creamy (but not dairy) favorite tortilla soup from a local deli. I roasted the tomatoes / onion / garlic / jalapeno myself as instructed (some firsts in there!), and at the end stick-blended before adding chicken.

So perfect! The corn tortillas cooked in make all the difference for me. I’ll be making a double or triple batch next time to vac-pak for freezer soups!

The original recipe is so incredibly spicy as to be inedible.

I was only able to salvage it by dumping in a can of coconut cream, tablespoons of honey and also adding crema and sour cream on top.

I would try adding canned green chilis instead of the jalapeno and substituting diced tomatoes for the fire roasted tomatoes.

This recipe is perfect and I’m so glad to have found it! The only thing I had to substitute was chili powder instead of chipotle chili powder and a splash of rice vinegar instead of sherry vinegar.

I hate when people review recipes when they change it, but I don’t think those two substitutions would make a huge difference.

Thank you so much sharing!

I also just made this and could not eat it, it was so spicy. I think I’ll cut it down to half or even a quarter of the jalapeno! I was really bummed I couldn’t eat it because it tasted so good except for the heat!!