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.

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

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!!!

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.

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!

I used all red enchilada sauce as that's what I had, and no jalepenos as I hate them. It was very good but I thought a bit on the hot side. I added some extra chicken broth and a bit of sugar to dilute and cut heat, but was still drinking water every 3 spoonfuls. (This was withOUT the jalepenos, but I also am unfamiliar with green enchilada sauce and perhaps it is milder than red?) I didn't find the tortillas mushy. I let them cook way down, even to the point they just started sticking -- they unstuck later.

I noticed quite a few people didn't like the mushyness of the tortillas. You can do like I do when I make my own version of this soup. To thicken just mix your half and half and some flour together and use that to thicken the soup. Hope this helps:)

This is a WONDERFUL soup. It is sooo much like the enchilada soup at a popular eating establishment. Trust me... you won't be sorry you tried it. Now I wasn't too sure about the corn tortillas with the chicken broth but it worked really well as a thickening base.

My husband and brothers loved this recipe...I was expecting to have leftovers because it was a big recipe, but nope! No Leftovers to speak of!!

My family loved this! They are already ashking for more. The tortillas do get mushy, I thought I had done something wrong, but it turned out great! I used leftover turkey instead of chicken and added more broth. It is spicey, and I left off the jalepenos!

This was good but a bit thick even though I had used more chicken broth. Everyone thought it was a bit spicy but I didn't. Served with sour cream, colby-monterey jack cheese and crispy tortilla strips.

This is a wonderful creamy soup that is great when short on time. I use a roasted chicken (shredded), one large can of green sauce (no red sauce) and a small can of green chilis (no jalapeno). Add more broth if it gets too thick. I use a stick blender and give it a few whirls in the pot to smooth out the soup. top with grated cheese, sour cream, avocado, and tortilla strips. (My husband makes strips by cutting corn tortillas into 1/4"x3" pieces, laying them on a paper towel in the microwave and cooking for less than a minute. Watch it well as it will burn quickly!!!)

I thought this was quite bad. The tortillas turned to mush when simmering.

Yummy!! I added a can of "spicy" tomatoes and some corn. We topped it with some avocado, cheese and sour cream. Really GOOD!

This soup was wonderful!! All the kids loved it!!

I usually buy a tortilla soup mix at the store. They were out, time was short and with a little variation based upon ingredients found in my kitchen, I found that this recipe formed a great base. I only had red enchilada sauce, heavy whipping cream, chicken broth, and a package of roasted corn chowder powder. I added 16 oz of water to thin it a bit. Turned out really good. I use shredded chicken, and top it off with minced cilantro, sour cream and tortilla strips.

Very Easy to make and my family said it was just like at the resturants!

If I could give this 4.5 stars, I would. It was a very good soup. I am currently eating what is left for lunch and it is even better! I do think next time I am going to brown my chicken with some garlic. I also added onion powder, garlic powder, salt, and pepper. Thanks for a great recipe.

Absolutely amazing, wonderful, easy to make, hearty soup! The only caution is that if you are allergic to MSG as I am find Green Enchilada Sauce without it.

This is one of my favorite soups. So easy to make and delicious. Even better the second day if you have any leftover. I use a whole can of chicken broth and also a whole can of green chile sauce, and it doesn't make one bit of difference. And the tortillas will soften and get mushy as one reviewer noted. That's what gives the soup it's thickness.