The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 7, 2008
my wife was looking for a different recipe for her restaurant when I found this and gave it to her to try. The custormers just raved about it. One woman was reluctant at first but ordered 3 bowls.
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Photo by Allen

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA
Living In: Superior, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 17, 2008
Pretty good as a base recipe. Next time I'll add something to spice it up. Quite thick and a bit gritty when reheated the next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: May 11, 2008
Excellent recipe. I added a little more (an additional 1/2 tsp) of chili powder. Used the entire 10 oz. can of enchilada sauce. Used only chicken broth in place of the water, and added a dice jalapeno to the onion/garlic mixture. It was spicy - just how I like it. Great recipe.
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Cooking Level: Intermediate

Home Town: Alhambra, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: May 7, 2008
Really good flavor but I think it needs more in it like some vegetables or something to make it more nutritious. Any ideas?
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Home Town: Klamath Falls, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: May 4, 2008
Made this recipe with my Mom yesterday and it was GREAT!! We love Chili's Enchilada Soup and this is just like it! We did use all chicken broth though, no water. Served with baked tortilla strips, shredded cheddar, and a dollop of pico de gallo on top. Will make this again and again!! Thanks!!
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Cooking Level: Expert

Home Town: Grafton, Wisconsin, USA
Living In: Sheboygan, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 23, 2008
I halved it thinking that it would be too much for two people. BIG mistake. This was by far the best chicken enchilada soup I have ever had!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 22, 2008
This recipe is a great one, and pretty easy to put together. I like the flavor, but agree that it needs more enchilada sauce to boost the flavor, so next time I'll use the large can. I also used 2 cups of leftover rotisserie chicken to make it easier and loved the result. I served it with a few Fritos and chopped tomatoes on top. Will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 14, 2008
I followed this to the letter and it seemed a little too bland so I ended up using 28 oz can of enchilada sauce and a bit more cumin. It tastes even better the next day!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 26, 2008
This is fantastic! A friend made this soup and entered it into our annual "Soup Cook-off". This was the winning recipe! Can't wait to try it myself. I'll be following the tips of other reviewers to avoid the "grittiness" that some reviews have complained about. There was NO sign of grittiness in the batch my friend won with!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 13, 2008
I had high hopes for this recipe, but it tasted like drinking a soggy tamale.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 13, 2008
This soup was SO good! I subbed corn meal for the other flour and I do not recommend that! Corn meal was a little too heavy and made the soup too thick. I added more water and it was doable although a little mealy. But the flavor of this soup was amazing! I added a bunch of fresh cilantro to the soup as well and I HIGHLY recommend you do the same. It was the perfect compliment to the soup and gave it such a great added flavor. This just went in the list of my favorites!!
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Cooking Level: Intermediate

Living In: East Moline, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 12, 2008
I decided to give this a try since I had all the ingredients on hand (yes, even the masa harina from when I made tamales for my husbands birthday). I found the taste good but lacking something. I added some extra cumin, salt, chili powder and a can of drained corn. I fried tortilla strips and seasoned those with garlic salt and cumin. Those I used as toping. I also added a bit more cheese. Although I found the flavor very good it did turn out a bit gritty. I'll definately use this recipe again since it was so good but I'll continue to tweak it as I go. Thanks for sharing!
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Cooking Level: Expert

Home Town: Los Angeles, California, USA
Living In: Monrovia, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 17, 2008
very weird taste and no depth in flavor. I followed the recipe exactly, will not make it again!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 13, 2008
This recipe was great my husband enjoyed it very much. I saw another recipe that had chicken broth so i added some. I also saw that i could use salsa instead of enchilada sauce from another reviewer. I use Pace Hot salsa which made it spicy. Before that it wasn't that spicy.
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Cooking Level: Expert

Home Town: El Paso, Texas, USA
Living In: Misawa, Aomori, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 12, 2008
Yum! This was easy and tasted great. You could modify it in many ways and it would still be great. I added a can of green chili's and baked some corn tortilla strips and they were a great addition. Next time I think I will add some black beans.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA
Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 12, 2008
Took this to a church soup supper and have been asked to bring it again. Right before serving I add 1 can kidney beans, drained, and 1 can corn, drained. Try serving with add-ins like hot sauce, chopped cilantro, chopped tomatoes, tortilla strips and shredded cheddar. People enjoy customizing to their taste! I've referred many to this recipe at AllRecipes.
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Photo by Sara H

Cooking Level: Expert

Home Town: Fresno, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 11, 2008
The whole family loved it!
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Photo by Jamill

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 7, 2008
Very good, easy to make with readily available ingredients. Almost like Chili's restaurant. Next time, I might add a can of green chilis.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Hollywood, California, USA
Living In: Simi Valley, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 6, 2008
Not my favorite. Will try the other CE soup recipes before making this one again.
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Cooking Level: Beginning

Home Town: Mason City, Iowa, USA
Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 6, 2008
I made this and it turned out terrible. It was gritty and too thick and very bland. I thought I did something wrong and did it again and got the same results. Dont waste your money getting the ingrediments and making this. It was terrible. I'll try another one.
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