Chicken Enchilada Soup III Recipe

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Most Helpful Positive Review

Dec 09, 2003

If you like the chicken enchilada soup form Chili's, then you will love this! For those of you who are unclear, masa harina is just a corn flour (similar to corn meal but ground much finer) and you can find it at your local grocery store. If you can find the masa, then definitely make this soup! You will not be disappointed.

—MEGAN_724

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Most Helpful Critical Review

Oct 14, 2006

I made this soup once before using the processed cheese, exactly as written in another recipe. Everything is exactly the same except for the cheese and it was great. This time I did as others suggested and used the whole 28 oz can of enchilada sauce and it was way too overpowering. I used the cheddar cheese and it wasn't as good as velveeta. It didn't incorporate into the soup as well. Will have to throw it out and start over.

—Lynettieo

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373 Ratings

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Jan 02, 2008

This is everything you look for in a recipe; easy, quick, delicious and reheatable. It tastes exactly like an enchilada. I added chipotle pepper, halved the cheese, and used barbecue chicken breast I already had cooked from last night, which saved on the time. FOR THE MASA HARINA HATERS: When mixing the masa with the water, whisk a little at a time into your water (about a tablespoon at a time) very quickly, until it is all dissolved. This gives it a much smoother consistency and alleviates the grittiness.

—cookie

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Dec 07, 2007

Karen, I want to thank you so much for this recipe. It's been a while since a new recipe wowwed me like this one did & my beau just raved about it. Awesome stuff, he said. As usual, I made some adjustments & additions but the recipe, as written, proved to be a great foundation. I took a chance & found a more than adequate substitute for the 'gritty' masa to thicken the soup. Other recipes mentioned using torn up unfried corn tortillas (I used about 5 small tortillas-probably few more next time). I don't have a need for any extra masa so the tortillas worked beautifully. They practically dissolve, giving a lovely texture. Be sure to add additional cup or so of liquid. It can be stock, water, V-8 or beer, of course. I may try tequila...I encourage all of you non-gritties to please give this recipe another chance nixing the masa for tortillas. Trust me & Karen. According to our tastes, I added sauteed onions, chopped fresh jalapenos, black beans, corn & I added some red cayenne pepper, about 1/3 tsp. Be careful-cayenne is hot so add sparingly. It really wakes up the flavor & it makes your tummy warm & happy. Souper Recipe (ha)! 5 Yums Up!

—catzinaz

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Nov 02, 2005

This was excellent! I, like others, could not find "Masa Harina", so I bought something called Maseca......it's what you make corn tortillas out of, and it worked great, it really gave it that authentic Mexican flavor. Next time I will definately use all chicken broth instead of water. It would be great adding a can of tomatoes or green chilies....it's so versatile you can do anything to it! We topped ours with extra shredded cheese & sour cream.......yummy!

—ARMYWIFE99

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Dec 07, 2004

Please note...A+ recipe! However, I used hot tamale sauce (isn't really that hot) and 1tsp of cumin instead of half to make it more authentic. Also added a can of sweet corn to give the soup a bit more texture and finely chopped 1 large green pepper and one diced tomato to make it more colorful, add texture and more authentic. I made this dish for myself and for my boyfriend who is Mexican. Not only did both of us love it but I plan on making it once a week.

—PLATO712

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Feb 22, 2003

This is an awesome recipe! Very close to Chile's Chicken Enchilada soup which is a favorite in our house. To save time, I just throw the shredded chicken in with all the rest of the ingredients, bring it to a boil and then turn it down and let it cook. We also cut up corn tortillas into very thin strips and bake them in the oven at 300 for 8 minutes. Then we sprinkle grated cheese and the chips on top. Very yummy! We have made it tons of times!

—SHCMEOW

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Sep 30, 2005

Even my husband, who doesn't like red enchilada sauce, loved this! Three other "meat and potato" guys at work loved this! I used 1c corn muffin mix and 1c all purpose flour because my neighborhood "mom and pop" store didn't have corn flour. It worked beautifully because it thickened it immediately, I didn't have to simmer it for 30 min!! I debated weather or not to purchase the cumin, and I'm so glad I did. It really "made" the soup. It was bland before I added it. I didn't have the other spice, so I used 1 teaspon of the cumin. YUMMY!

—ELIZRA

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Nutrition

Calories
290 kcal
15%

Carbohydrates
13.8 g
4%

Cholesterol
74 mg
25%

Fat
16.3 g
25%

Fiber
2.4 g
10%

Protein
22 g
44%

Sodium
512 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Enchilada Soup III

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 290
** Calories from Fat: 147

% Daily Value *
** Total Fat 16.3g 25 %
** Saturated Fat 8.6g 43 %
** Cholesterol 74mg 25 %
** Sodium 512mg 20 %
** Potassium 284mg 8 %
** Total Carbohydrates 13.8g 4 %
** Dietary Fiber 2.4g 10 %
** Protein 22g 44 %
** Sugars 0.7g
** Vitamin A 13 %
** Vitamin C 7 %
** Calcium 30 %
** Iron 19 %
** Thiamin 26 %
** Niacin 93 %
** Vitamin B6 27 %
** Magnesium 16 %
** Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.