Reviewed: Feb. 14, 2009

Used this recipe for our church Valentine's Banquet. Over half of the 80+ attendees requested this soup and absolutely RAVED about it. Now they are asking me for the recipe. Mostly followed the directions - did add some diced tomatoes (was trying to stretch it) but overall TWO THUMBS UP!

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mbc1956

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Reviewed: Feb. 1, 2009

So delicious - identical to Chili's. I used all chicken broth instead of the water and added a can each of whole kernel corn (drained), black beans (rinsed and drained) and petie diced tomatoes (drained). Also added 1/2 tsp dried cilantro. Serve with tortilla strips, chunks of avocado and sour cream. YUM!

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COOKER20

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Reviewed: Jan. 14, 2009

I followed the recipe and had a taste and found that it was pretty bland. So then I began to add some more flavor and ended up with a fabulous soup! I added 1/4 c enchilada sauce, 1 c cheese, 1 c broth and a little salt and pepper. In addition to adding flavor the broth thinned out the masa harina a bit which was initially way too thick. This is a great recipe once you kick up the flavor a little. I served tortilla chips and chopped tomato to add as well as avocado slices on the side. Yum!

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Jennette

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jan. 14, 2009

I love the texture of this recipe. Masa is not hard to find and is very inexpensive. I like my food spicy so I also added 2 4oz. can of hot diced jalapenos. I will make this again and again.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Jan. 12, 2009

Loved it (and totally wasn't expecting to)! I halved the recipe and I wish I'd made the whole batch now. I cut the chicken into chunks (to give the seasoned parts more surface area) and seasoned with creole seasoning. Sauted and then sliced into small bite sized pcs. I used Mrs. Espy's Enchiliada Sauce (from this site). I had no issues with the masa - yes, it was gritty at first but the 30 minute simmer time takes care of that. The soup turns thick with a slight corn flavor. I added a diced potato and let it simmer the full 30 minutes just to give it a little more substance (I wanted to have something to chew on). Next time I think I'll add some frozen corn. Great recipe, will definitely make again.

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PrincessJenna

Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA

Living In: Albany, New York, USA

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Reviewed: Jan. 11, 2009

I had this at Bunco the other night. It's so delicious, I'm making it today for my family!

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Cooking4Joy

Cooking Level: Intermediate

Home Town: Janesville, California, USA

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Reviewed: Jan. 9, 2009

I thought this recipe was fantastic! I already had a roasted whole chicken on hand that I had purchased at the store so I just shredded the chicken and used that (such a time saver!).. other than that I followed the recipe. I did follow other people's suggestions and mixed the masa harina with warm water to help disolve it, it still seemed a little gritty when first incorporated into the soup but after simmering the soup for the recommended time had diluted completely and thickened the soup. To my delight this tasted just like Chicken Enchiladas. The chicken stayed moist and yummy. My husband and I both like a little spice so we topped our servings with mexican hot sauce, extra shredded cheddar and a little sour cream. I shared the leftovers with family members who loved this recipe just as much as we did! I will definitely make this recipe time and time again!

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cookinmama

Cooking Level: Intermediate

Living In: Puyallup, Washington, USA

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Reviewed: Jan. 9, 2009

Easy and very good. I passed this on to my children.

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Sally

Cooking Level: Expert

Home Town: Johnstown, Pennsylvania, USA

Living In: Allen, Texas, USA

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Reviewed: Jan. 6, 2009

I found this recipe to be very bland and was really disappointed. My two toddlers liked it, so that made it worth the time and effort. I ended up adding some roasted corn and taco seasoning to add more flavoring but the Mesa Harina is very over powering and made the soup really thick. I love Chili's Enchilada soup so based on other reviews thought this would be a good one. I think I'll have to keep searching.

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lifeisgood

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Reviewed: Jan. 5, 2009

After cooking onion and garlic, I added the quart of broth then just boiled the chicken in the broth. Much easier than cooking the chicken seperate. I stirred the masa (only 1/2 cup) into additional 2 cups of broth. I bought a 10 ounce can of enchilada sauce and couldn't really see leaving out the extra 2 ounces so I added the whole thing. The spices need to be increased or it is pretty bland. And like the other post, I added corn and black beans. Helps give it a little more substance and looks good too. I don't recommend adding the cheese until it is in individual serving bowls. It will just kind of all clump together if you add it to the whole batch and then cook it for 1/2 hour. The Enchilada Soup II is the same except for the addition of processed cheese instead of grated cheddar. It incorporates much better, but I only added 8 ounces instead of a whole pound. Yikes! That's alot.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

This is a regular in our house, its super easy and tasty. I always add a can of rotele, corn and fresh cilantro. I also like to serve with a little buffet of toppings, scallions, tortilla strips, cheese, sour cream etc.

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jeanine

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Reviewed: Dec. 31, 2008

I followed the recipe exactly. I would not change a thing. I am eating leftovers right now! MMM! Love it and hubby did too.

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Tracy H.

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Reviewed: Dec. 19, 2008

Holy Enchilada Soup! This is FANTASTIC! The flavor was spot on, just perfect. I didn't have any problems with the masa harina... just whisked the water into the flour slowly. I used warmish water too, so that may have helped. I added a can of diced green chiles, a can of mexican corn, and a can of whole kernel corn. I also used a 'fiesta' cheese blend, which worked well. Thank you SO much, we loved this!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Dec. 18, 2008

I liked this, it's very flavorful. When I was commenting that it was really good my kids said "it's chicken & cheese, mom". I agree with others that it might need a few more ingredients, but it's a tasty broth. I didn't have Masa so I threw in about 10 corn tortillas while the chicken broth was boiling. Used way more garlic & cut up the chicken to make it easier to cook. Thanks for the recipe!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2008

I gave this 4 starts only because I had to add so much to it. I added corn, diced tomatoes, and 1 can of black beans. Without these 3 ingredients the flavor would still have been fantastic, but the soup would not have been hearty enough for my family. Other than that the flavor was fabulous. I will make again.

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Dec. 12, 2008

This soup was excellent. My masa didn't lump up on me. I had to make my own enchilada sauce using a recipe from this sight. I think that was one of the reasons it turned out so good. I added diced green chilies, rotel tomatoes with chilies and black beans. The heat of the spices was just right. I will be making this again and again.

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CHARLOTTE

Cooking Level: Expert

Home Town: Torrington, Wyoming, USA

Living In: Ridgecrest, California, USA

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Reviewed: Dec. 10, 2008

I liked the flavor really well but didn't care at all for the Masa Harina texture. I would probably make a cheese soup base next time and add my spices and chicken to that instead. Overall it was very much like a favorite restaurant of mine and I really enjoyed it, I just didn't like the texture.

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TCurtis

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Reviewed: Dec. 9, 2008

The soup was so good! Our only complaint was that the masa harina didnt dissolve very much so it was a little gritty....but I shouldve looked at the reviews bc another reviewer explained how to fix that. But it was very flavorful and tasted like the Chili's soup, which I LOVE! Thanks for the recipe!

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lisapetersen

Cooking Level: Intermediate

Home Town: Hutchinson, Kansas, USA

Living In: Mission, Kansas, USA

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Reviewed: Dec. 7, 2008

I made this recipe as published and it is wonderful. The flavors blend well together and the easy preparation makes it a gem. We will be making this for years to come.

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kennedy414

Cooking Level: Intermediate

Home Town: Big Bend, Wisconsin, USA

Living In: Tracy, California, USA

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Reviewed: Dec. 3, 2008

Good, but it could use a little more kick. Will probably add diced jalepeno or something of the like next time.

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amy

Cooking Level: Intermediate

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Chicken Enchilada Soup III

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