Reviewed: Nov. 12, 2009

We really enjoyed this soup. Based on our own tastes I added 1 can of corn (drained), I can of Rotel (drained; instead of chopped tomato). I only used the red enchilada sauce and five corn tortillas. Black beans would be good too, but hubby is not a big bean fan so I didn't add them. I used Taco Seasoning I from the site for the season and used 2 tbsp. Perfect!

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Nov. 2, 2009

My kids all loved this. We put Monterey Jack cheese, sour cream and sliced avocados on top!!

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Krista Donahue

Cooking Level: Expert

Home Town: Franklin, Indiana, USA

Living In: Vista, California, USA

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Reviewed: Oct. 28, 2009

I subbed flour tortillas (just two) and used the full can of green enchilada sauce since it was just over a cup. I also used two cans of chicken, and fat free half-and-half. Next time I would use regular chicken breast. Overall very tasty! I also dumped in a can of Ro-tel for the tomatoes and jalapeno.

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Oct. 14, 2009

This soup was excellent!! I added 1/2 tsp of chili powder and added a small can of diced chilis. I also used a large can of chicken...next time i would use an additional small can of chicken. I used 7 tortillas in the soup and with 3 of the tortillas, I cut them up, sprayed them with Pam and then put them in the oven under low broil. I can't wait to eat the leftovers!

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: Oct. 8, 2009

First thing I have to say is that I NEVER follow a recipe exactly. I’m always adding or subtracting. I can’t give stars on the original recipe but the version I made is definitely five stars. I had no cumin so I didn’t add it but I did add some chili powder and a bit of taco seasoning. I cooked the broth and the strips in the pot and then added the red sauce, green sauce, milk (didn’t have half and half) and then I also added a can of Ro-Tel (Diced tomatoes and green chilies) and another small can of green chilies. I cooked it until it was heated but it seemed too soupy to me so I tore up a few more (maybe 6?) tortillas and threw them in and let them get soft. (I loved the tortillas pieces when I ate it.) I also added about a cup of the shredded cheese into the soup and let it melt. I dropped a dollop of sour cream in a bowl, spooned the soup over top and served it with some homemade corn chips. Excellent! My three year old had seconds! Also, it made a whole lot more than four servings.

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Mrstrantham

Cooking Level: Intermediate

Home Town: Whitehall, Pennsylvania, USA

Living In: Hugo, Oklahoma, USA

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Reviewed: Sep. 10, 2009

Although I could not find Green Enchilada Sauce ( I used 2 cans of the Red Enchilada Sauce.)......this was Terrific......hubby loved it and talk about easy!!!!! especially if you have already cooked chicken breasts!!!! thanks

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AANTIE

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Reviewed: Apr. 13, 2009

This soup is very good and filling. I'm not sure I liked it with the cream, I may try without it next time.

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emoly516

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Reviewed: Mar. 20, 2009

Being a New Mexican native, I have to say this is perfect assembled and cooked to your exact specifications!! Thank you for sharing this recipe - I'm going to make a lot of New Mexicans jealous when I take this to parties!

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Love2Cook

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2009

This is very good. I only use half the tortillas because the soup gets so thick.

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5boys2cook4

Cooking Level: Intermediate

Home Town: North Ogden, Utah, USA

Living In: Cedar City, Utah, USA

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Reviewed: Jan. 19, 2009

YUMMIES! This recipe was super easy and my husband and I loved it. I sauteed 2 chicken breasts in a skillet and pulsed them a few times in the food processors to get really nice shredded chicken, and I could only afford a big can of red sauce, so omitted the green entirely. I also added a can of cheddar cheese soup and a can of regular kernel corn, some paprika and ground white pepper. Served with shredded sharp cheddar and sour cream, and boy what a treat! I haven't seen my hubby dive into a soup like that EVER. I definitely recommend this recipe.

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MRTDAWN

Cooking Level: Expert

Home Town: Shiprock, New Mexico, USA

Living In: Tempe, Arizona, USA

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Reviewed: Jan. 15, 2009

Only thing I did different was use 6 white 6-inch corn tortillas, and the consistency was perfect. I think shredded chicken works best for my tastes. This is definitely a "keeper" recipe in my house!

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katja

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Reviewed: Dec. 4, 2008

My DD loved this soup.

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Cheri

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Reviewed: Oct. 14, 2008

Mmmmm.... it's easy and tasty! I love it!

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N&J

Cooking Level: Intermediate

Living In: Mora, Minnesota, USA

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Reviewed: Oct. 2, 2008

I really enjoyed this soup, and I did make some changes. Didn't know how big the tortillas were based on the recipe, so I bought the medium sized ones and cut up 3 of them for the base with the stock. Used 2c. chix stock, and used both cans of enchilada sauce. Very thing and very good!

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Brooke

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Reviewed: Sep. 10, 2008

This was pretty good. The enchilada sauce gives it a very different snokey chili flavor. I used fresh chicken broth that I freeze when I boil my chicken to shread the meat. I also used my fresh frozen shredded chicken. I added lots of fresh cilantro because we love it. My favorite to all tortilla soups are adding half a lime squeezed and dropped in. I still have my favorite tortilla soups, but this one was pretty good. Thanks for the recipe!

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Claudine "Chancy" B.

Cooking Level: Expert

Home Town: Elk Grove, California, USA

Living In: Shiner, Texas, USA

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Reviewed: Feb. 12, 2008

This was a really easy and tasty soup. To save some time I did cook my chicken breast in the crockpot with some taco seasoning and then prepared the rest of the recipe as stated. I did add some cumin, frozen corn, and toped each bowl with some green onions, and sour cream. This gave it a true "enchilada" taste. I will make this again espically since it was so quick to prepare.

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texascook

Cooking Level: Expert

Living In: Denton, Texas, USA

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Reviewed: Dec. 26, 2007

This was a great tasting recipe! I had to double the recipe to make enough for leftovers.

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JLILLY19

Cooking Level: Expert

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Reviewed: Dec. 9, 2007

This was a very fast and easy recipe. I did change some things though. Instead of using the red and green enchilada sauce (which I didn't have), I used a full reicpe of the Ten Munute Enchilada sauce from this sight. I then cooked the cut up chicken in the broth (I used a full can). When the chicken was done, I removed it and added the tortilla strips. I only used 5 tortillas for this. When the tortillas were mushy, I used an immersion blender to smooth the mixture out. I then continued with the recipe as written. I did add some frozen corn at the end. Next time I may add some black beans. I did top with shredded cheese and fried tortilla strips. This was really good!!!

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Deb9799

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Reviewed: Oct. 13, 2007

This was delicious! I couldn't find green enchilada sauce here in England, but it turned out great with just the red kind. I added some green and red peppers, and left out the jalapenos (it was spicy enough without them). I lightly fried up some tortilla strips to put on top for a little crunch too. Hubby has asked for this again! Very filling with a great kick.

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hpUK

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

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Reviewed: Sep. 22, 2007

This had a great texture to it. Very spicy, but good. I used fat-free half and half to reduce calories and fat. Turned out great!

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GILSDORF

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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