Absolutely amazing! One of the best recipes my wife and I have ever made in 13 years! We have tried several recipes like this, and have found this one to be our favorite. We did not use the enchillada sauce though; instead we used 10 oz. of garlic lime salsa from walmart. We put the tomatos, salsa, onion and green chile peppers in the blender to give the soup a thinner consistency. We also made some white rice to throw in the individual bowls of soup. Probably the best soup I have ever had. Make this - you won't regret it!

Reviewed On: Jan. 20, 2008

We used half chicken thighs, and half skinless boneless chicken. We also used two cans cream of chicken soup and used some garlic and onion powder in addition to the poultry seasoning. We mixed everything together and tryed to cook on the stove. The mixture was so dry that we just couldn't figure out how this was going to cook (without burning anyway). We added a half cup of milk, which gave it a more workable consistency. Flavor was decent. Not completely sure if I would try this one again or not. It was good, don't get me wrong, everyone ate this (including three young children) with no complaints. I'm thinking there is a better recipe out there though.

Reviewed On: Jan. 20, 2008

The flavor of the chili is very good - sweet and tangy. My wife and I felt as if there were too many beans, and too much hamburger though. We will use one pound of hamburger, and just one can of beans next go round. Also, I'm not a huge kidney bean fan, and will most likely use chili beans instead.

Reviewed On: Dec. 29, 2007