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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Reviewed: Dec. 2, 2008

This soup was wonderful. Some tips for the masa flour is to mix it with cold water and let it set while you are making everything else. Continuing to stir it occasionally. My soup was very creamy. Also when using cheddar cheese you do not want the soup to be boiling when you add it. That can make cheddar cheese separate. Keep the temp. to a medium to low heat for the 30 to 40 minutes.

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mommymadness

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Irwin, Pennsylvania, USA

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Reviewed: Nov. 26, 2008

This may be my new favorite soup! My husband and kids all made faces when I said we were having enchilada soup for dinner. However, there were smiles all around when this flavorful and filling soup was served. It couldn't be easier to make. I used the cheese that I had on hand (1 cup of fat free cheddar and a cup of 2% Velveeta). I didn't have quite enough chicken stock, so I added a cup of chicken bouillon to make up the difference. I served the hearty soup with baked corn tortillas. The leftover soup was even better the following day. I can't wait to make this one again!

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MAMALEIGH

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2008

This started out a 3 for me but I feel certain that was due to the masa I used, maybe it was off, I know it had been around a while. I had the soup again the next night and the "masa" flavor had mellowed and all other flavors improved greatly. I used a medium enchilada sauce, 4 cloves of garlic and all homemade chicken stock/no water. I will try again with fresh/new masa and will also try with only tortillas to thicken. I also plan to do this with beef stock and use Mijo's Slow Cooker Shredded Beef for a beef enchilada soup.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 20, 2008

Thank you! This is a great recipe. However we did make a few changes. We used a whole rotisserie chicken, used 12 oz. Velveeta instead of shredded cheese, 1/2 C. taco sauce instead of 1 C. enchilada sauce, added 1- 11 oz. can of corn and 1- 10 oz. can Ro-Tel diced tomatoes with green chilies. We increased the chili powder, using 1 tbsp., and increased the cumin using 1 tsp., and also added a little pepper to taste (1 tsp). It was wonderful!

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nick & jody

Cooking Level: Expert

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Reviewed: Nov. 20, 2008

The soup was a little too thick, so we added extra enchilada sauce.

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Joel

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Reviewed: Nov. 19, 2008

This is so good!!! It tastes just like Chili's chicken enchilada soup, Thanks!

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cooking is my hobbie

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

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Reviewed: Nov. 19, 2008

We love, love, loved it!! I doubled the recipe and I used all chicken broth and used 2- 10 oz. cans of enchiladas sauce. I really thought that it would be a little redder, but was a really water down orange color. So I had one issue w/ it. When it came to the masa... I made it and put it inthe soup and it came out the clumpy mess. So I run it through my blender so it came out a little creamier. Unfortunately, w/ the heat and liquid, pressure built up and blew my lid and burnt the livin' out of my arm and legs. But that's my fault! I then put the soup in my crock pot for 3 hours so it made my house small SO good! Thanks for sharing this. My family will enjoy it for years to come. In fact, I will be making it for our Christmas Eve dinner!

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LOGUECLAN

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

Living In: Nampa, Idaho, USA

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Reviewed: Nov. 19, 2008

I made this tonight and it is super yummy! I did sub one of the cups of water for chicken broth just cause I had to open a flipping can for 4 oz so I didn't want it to go to waste same with the enchilada sauce I used the whole can just cause it left me with almost another cup left over. I will be making this again..

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mlshannon

Cooking Level: Expert

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Reviewed: Nov. 19, 2008

this recipe was great!! i found that mine needed about a cup more chicken broth and i also added ro-tel tomatoes which gave it that acidic kick it needed! over all easy and great recipe

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alisha

Cooking Level: Intermediate

Home Town: Madison, Mississippi, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 15, 2008

Very delicious! I also had some fresh corn which I cut off the cob and added around the same time as the chicken. (about 1 ear). Next time I may add more spice, as I like spicier flavors, but this was very good! As a garnish I made tortilla strips in the oven which I seasoned with cumin, salt, pepper, chili powder, and garlic powder, and added those to individual bowls of the soup. Yum!

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raesive

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Oct. 12, 2008

I too got hooked on this - and this recipe was very good. I made some simple changes to mine based on the other reviews and my own personal liking. I boiled my chicken in chicken broth (to avoid oil) and then added chopped red potatoes (I like hearty soups) and I used 1 16oz. of velveeta cheese and then topped it with shredded cheese when serving. The one change I would do is 1/2 the Masa and water mixture - to me...it was just too much. I can't wait to make this for my husband when he comes home from war.

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marisullivan

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2008

We really enjoyed this recipe. I doubled the recipe because I was cooking for a crowd and used 1 can of mild and 1 can of hot enchilada sauce, if making just a single batch I would definitely use just the hot. I also used other reviewers advise and used only chicken broth, no water. It was well worth the search for masa harina. Chilies, tomatoes, or corn could easily be added to this soup. Excellent....had to give the recipe out to our guests.

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jkfreedman

Cooking Level: Intermediate

Home Town: Grant, Michigan, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Oct. 5, 2008

This is my favorite soup of all time! Awesome recipe.

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Phoenix

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Reviewed: Sep. 13, 2008

This soup is amazing! I prefer beef to chicken with my Mexican food so I replaced the chicken with taco meat (beef). I was very careful about whisking the Masa and had no problems with the soup being gritty. I brought it to school a couple of times for lunch and it was even better than the first day.

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Christy

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2008

Very good recipe. My husband tried Enchilada Soup at Chili's and wanted me to make some. This recipe was really great. I added some diced tomatoes and green onions for a little extra texture, flavor, and color. Also, I put a little extra enchilada sauce. Overall it was great.

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Mrs. Gray

Cooking Level: Beginning

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Reviewed: Sep. 2, 2008

this was very bland. it was missing something, and i don't know what exactly. the flavors were very muddled. possibly needs some acid and more heat.

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jennyblue

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

Living In: Bordentown, New Jersey, USA

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Reviewed: Aug. 20, 2008

Creamy, thick, hearty, filling. No problems with masa harina- liked the heavy feeling it gave. Could use some more color- will try adding chopped cilantro on top. Added corn and diced tomatoes- very nice. I didn't feel that this froze well. I recommend eating fresh or within a day or two.

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Candace

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Aug. 18, 2008

This is really good! I didn't have any Masa Harina, so I used 6 corn tortillas cut up and they worked well. But, don't even try it without Cumin. I was out, so I had my husband pick up some on the way home. I made the soup and tasted it. Without the Cumin, it was flat. There was a major piece missing. I added double the amount of Cumin called for and it was delicious! Oh, I also added a little Cayenne Pepper to spice it up a bit. My husband loved it too, and he's picky about soups.

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dolphinkate

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 11, 2008

This soup is so yummy! I made this for a fight night party to go along with some other spanish inspired appetizers and it won raving reviews from our friends! I didn't change a thing and neither should you because this soup totally rocks as is!! Thank you so much for this recipe! I have been looking for a recipe to compare with the Enchilada soup from Chili's and must say that this works perfect!

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