Reviewed: Nov. 5, 2005

This was pretty good and pretty easy to make. I always keep cooked ckicken in my freezer so it took no time to throw this soup together. I agree with others to cut down on the masa harina to 1/2 cup. It turned out a pretty good consistency so I think 1 cup would make it way too thick. I don't know why some are having problems finding masa harina. I live in Iowa and our local Wal-Mart carries it. Good tasting soup so thanks for sharing this recipe.

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MSTEENH

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Reviewed: Oct. 18, 2005

Excellent. The only change I made was to add corn. I topped it with fresh tomatoes, chives and cilantro.

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JERISGIRL

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Jul. 20, 2005

I have made this soup several times and everytime I enjoy it more and more!! I like to cut flour tortillas into strips and fry them in a little oil to serve the purpose of "crackers". Everyone Loves this recipe!!

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Sarah Whitson

Cooking Level: Expert

Home Town: Spruce Pine, North Carolina, USA

Living In: Marion, North Carolina, USA

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Reviewed: Jun. 20, 2005

This turned out great after a lot of tweeking: use 1/2 cup of masa harina - a full cup is way too thick. Also added six or seven slices of pickled jalapeno chopped, 8 ounces hot salsa blended thoroughly, and 1/2 packet of spicy taco seasoning mix. Husband loved it.

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ROHINI

Cooking Level: Expert

Home Town: Oakmont, Pennsylvania, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Mar. 26, 2005

I thought this will be as good as Chili's but it wasn't. It is rather bland. Needs a lot of improvements.

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MEXICANPRINCESS74

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Reviewed: Mar. 21, 2005

This was perfect, exactly as I was looking for. I garnished with crushed tortilla chips. I also used half Hot Mexican velveeta cheese and half regular, it was spicy, but the kids could still handle it! It was SOOOO good, I ALMOST wish winter wasn't almost over so I could enjoy this longer!

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momagain3

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2005

Could someone tell me what exactly you do with the masa harina powder? I don't feel like I am getting the results I should be with this soup. It turns out really thick, lumpy, and grainy and tastes like flour... that's why I think I am doing something wrong with the masa harina. You don't directly put the masa harina powder/water mixture in the soup do you? Thanks for any help!

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HAWKEYEGRRL

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Reviewed: Feb. 1, 2005

I had chicken enchillada soup at a chain resturant that was delicious so I came on line looking for a recipe. This was very good and I feel was much better than the on served in the resturant. My husband raved about it and had to take it to his coworkers.

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AUNTJACK

Cooking Level: Expert

Home Town: Seeley Lake, Montana, USA

Living In: Spokane, Washington, USA

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Reviewed: Jan. 24, 2005

This was excellent! I did add a can of Rotel and one can of Fiesta Corn. My husband and I loved it. I took the leftovers to work and my coworkers also enjoyed it! Thanks for sharing.

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Sally

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Reviewed: Jan. 10, 2005

Yum, yum, yum! Everyone raved about the soup. I think it tastes better than the Chicken Enchilada soup served at Chili's. I topped with Lime flavored tostada chips, cheese and diced tomato.

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nic

Cooking Level: Expert

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Reviewed: Jan. 6, 2005

Awesome! I used Tyson's frozen pre-cut fajita chicken in a bag. I also added a can of corn, can of black beans, & a can of rotel (all drained). Great on a cold night!

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ilovetocook

Home Town: Dallas, Texas, USA

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Reviewed: Dec. 15, 2004

After making this soup a few times we have found a few changes that suit our personal tastes. I season the chicken pretty well with Tony Chachere's before browning, use Chipotle chili powder in place of regular chili powder and then added in a can or two of Rotel tomatoes (don't drain them)in place of the 3rd cup of water. We also decided to add in a handful of chopped cilantro, a small package of frozen corn and a can of black beans (drained and rinsed). Because we found the consistency a bit thick for our tastes we now add in an extra can or two of chicken broth for a thinner soup. We find the additions make the soup more flavorful and a bit more hearty.

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TRAVLEE

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Youngsville, Louisiana, USA

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Reviewed: Dec. 3, 2004

I really liked this soup a lot and the only reason I give it four instead of 5 is because the prep time/effort is too much. Also(and maybe I'm just the minority here), who in the h@#4 knows what masa harina is?! I had to freakin' google the stuff, then search for it in the Goya aisle of Giant Eagle to no avail before surrendering and just using plain old flour. Darn my cravings for Max & Erma's tortilla soup. It did come darn close though and that's why I'm pretty certain that I'll be making this bad boy again.

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BETHLABUDA

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Reviewed: Nov. 22, 2004

This soup is very easy and good. I added black beans, corn and rotel to the soup (an idea from another rater) then garnished with avocado, tomato, and cilantro which really made the soup yummy!

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Murphmom

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Reviewed: Nov. 15, 2004

This soup was FANTASTIC!! To make it a little more hearty I jazzed it up with a can of corn, a can of black beans, and a can of rotel. I also baked thinly sliced strips of corn tortillas and used those for a topping along with some shredded cheese a dollop of sour cream and some cilantro to garnish. It tasted just like it was made from a restuarant. The whole family loved it! I will definately be keeping this recipe, thank you so much for sharing it!!!

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GABESGIRL

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Reviewed: Nov. 15, 2004

Also serve with pico de gallo......wonderful recipe!!!!

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REIFF73

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Reviewed: Nov. 13, 2004

We LOVE this soup. We have made it with both mild and hot enchilada sauce. With the hot it was too spicy for our kids. The mild had plenty of flavor for the adults and was perfect for the kids.

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JHCARL

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Reviewed: Nov. 9, 2004

This soup is the best!! I used Velveeta mexican mild with mild enchilada sauce and it was quite spicy. The only thing I'll do differently next time is use more chicken, maybe 1 1/2 or 2 pounds. This soup is great reheated and served over blue corn tortilla chips.

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KYLEANDREWSMOM

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Reviewed: Oct. 6, 2004

This soup was delicious. I used mild mexican Velveeta for cheese, it gave it a little kick. It also reheated very well the next day. This recipe is definitely a keeper, I plan to make it again soon.

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Janice

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Reviewed: Sep. 29, 2004

Delicious! I did thin it down a little with some additional broth, as it was VERY thick. Overall, though, it was the best chicken enchilada/tortilla soup I've made. Thanks!

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