This dark soup (darkened by the flour and chili powder) has a slightly spicy flavor, but not too hot for people sensitive to spicy foods. It very much has a border taste too it, so those who prefer Southwest U.S. dishes to Mexican should feel at home with this dish. It is important that you absorb as much of the oil from the tortillas as possible, or they can be too greasy to eat. I prefer putting a lot of them in my soup.