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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Reviewed: Aug. 7, 2007

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.

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Erimess

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2007

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:)

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Beth

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Reviewed: Feb. 3, 2007

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.

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BELLALU

Cooking Level: Intermediate

Home Town: Cuero, Texas, USA

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Reviewed: Jan. 17, 2007

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!!

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goochgirl

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Reviewed: Nov. 27, 2006

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!

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Connie

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Reviewed: Oct. 5, 2006

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.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Apr. 6, 2006

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!!!)

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MOBECCA

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Reviewed: Jan. 10, 2006

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

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MarthaWannabe

Cooking Level: Expert

Home Town: Shiner, Texas, USA

Living In: Weimar, Texas, USA

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Reviewed: Dec. 22, 2005

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

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Nonna

Cooking Level: Intermediate

Living In: Middleton, Idaho, USA

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Reviewed: Dec. 11, 2005

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.

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Deborah A. Whitford

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Reviewed: Dec. 4, 2005

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

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jwallacemiller

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: New York, New York, USA

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Reviewed: Nov. 30, 2005

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

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Jbaby528

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Reviewed: Nov. 3, 2005

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.

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MICHBAILEY

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Dayton, Ohio, USA

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Reviewed: Sep. 14, 2005

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.

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Alisa

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Reviewed: Aug. 10, 2005

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.

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BELLYXRAY

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Reviewed: Apr. 12, 2005

Very quick, and very good! Another hit!

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SSAPORITO

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Reviewed: Mar. 31, 2005

This recipe is really easy! I love it! I'm making it for my parents tonight and I'm sure they'll love it also!

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KENNYDRA

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Reviewed: Jan. 28, 2005

I've made this soup 4 times in a month, it tastes exactly like Chili's restaurant enchilada soup which is my favorite. I only use 5 tortillas to put in the chix broth, so it's not as thick. I also add one can of chopped chilis. I take the rest of the tortillas and cut them into thin strips and fry them in a little olive oil to make crispy strips to put in the soup for a bit of crunch....delicious!!!!! I made it for a group of people yesterday, they raved and raved!

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FUGETTIVE

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Reviewed: Jan. 1, 2005

Easy to prepare but the soup pot was a mess to clean up since the tortillas stuck to the bottom of the pot. The taste was too rich -- possibly using milk instead of half&half would help but I'll continue my search for the ultimate tortilla soup recipe.

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CANCAN01

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