Reviewed: Dec. 28, 2004

This was so quick, simple and very tasty. My husband had 2 bowls! My stepson and son (18 months) loved it too! Would definitely recommend this to my friends.

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LADYBUG611

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Reviewed: Dec. 10, 2004

Excellent recipe, watch the cumin seed and gage spiceyness through the enchilada sauce.

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DISKODISWAY

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Reviewed: May 21, 2004

Very Good! I am a big fan of the chicken enchilada soup from Chili's (restaurant)...and this one is totally better! The only thing I did different from the recipe is that I added one full 14oz can of chicken broth instead of what it called for, and I only used two chicken breasts that I had boiled and diced. The rest I did the same, but I may have been a little heavy handed on the enchilada sauces. It turned out perfect, my husband loved it and he hates the Chili's version. Also, be sure not to forget the jalenpenos, tomatoes and cheese at the end...it makes it perfect! (Tostitos went very well with it!)

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AGNGG

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Reviewed: Nov. 11, 2003

This is going to be another favorite with our family. I substituted tomatoes for salsa. It came out slightly spicy....perfect!

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ALEXASMOTHER

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Reviewed: Dec. 20, 2002

This is a very vesatile recipe. I uaed vegetable broth and tofu instead of chicken....YUMMY! I also halfed the tortillas to make it a little less thick. Next time, I will try it without the cream and just offer sourcream or yogurt as a topping! I highly recommend this!

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MLJACKSON

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Reviewed: May 30, 2002

This is an excellent recipe! Very versatile, as it can be eaten as soup or used as a dip for chips or crackers. I have done both.

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Josh

Cooking Level: Beginning

Home Town: Dundee, Illinois, USA

Living In: Urbana, Illinois, USA

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Reviewed: Feb. 28, 2002

Very good recipe! Simple and tasty. I poached the boneless chicken thighs I used right before I made the soup, so I had extra, salt-free broth to thin it with as it got too thick. Tasting too salty would be the only concern I have with this yummy soup, tho' that is just a matter of taste. This is very good.

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TAYLOR123

Cooking Level: Expert

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Reviewed: Jan. 3, 2002

I didn't have the corn tortillas so the soup was much thinner than it should have been. Added some extra spices- cumin and chili powder to kick up the flavor. Fresh chopped green pepper, cheddar cheese, and tortilla chips were an excellent topping.

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BALTRUE

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2001

Everyone loved it. We spread on it crackers, cocktails rye and dipped with tortillas - couldn't go wrong with any of them. Hotness Hint: If you don't want too much of a kick, eliminate the jalapeno.

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ANNORENO

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Reviewed: Jul. 12, 2001

Tasted just like enchiladas! Very easy to make and delicious! Made enough for 4 generous servings. The tortillas did turn to mush, so if you don't like a chowder consistency, add them at the end and allow to soften slightly before serving. Either way, delicious!! Will definitely make again and again.

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MEGNERD

Cooking Level: Intermediate

Living In: San Leandro, California, USA

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Reviewed: Jun. 5, 2001

the corn tortillas got mushy and fell all apart in my soup, my husband ended up puting it on top of nachoes.

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LADONNAL.

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Reviewed: Nov. 20, 2000

I added a can of Nacho Cheddar cheese soup - really made it wonderful

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BRIANBRS

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Reviewed: Oct. 27, 2000

This was really good and easy to prepare in a pretty short time. I found I needed more liquid in the pot than was called for but added when needed and it turned out great

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SMF208

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Reviewed: May 19, 2000

This recipe is great! Exotic without being difficult. We are a family of four with to very little ones. The children have not acquired a taste for soups so I have the recipe. Next time I will do the full recipe and freeze half without the tortillas..to be added later.

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