The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 29, 2006
This is one tasty soup. Brought it to a work pot luck and have now distributed to about 20 fellow employees.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 28, 2006
This was super yummy! The only change I made was that I made a packet of spanish rice and then added it to the soup. My husband LOVED it and he is very picky. Thanks! :o) I made this again and added a can of black beans and one can of corn. I really love this dish!
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Jen
Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 8, 2006
I cut the water to 2 cups and add 1- 28oz can enchilada sauce. For extra heat I use 3 tsp chili powder. Wonderful soup.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 2, 2006
My boyfriend and I LOVE this soup. Thanks for sharing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 20, 2006
I made it with soy flour to make it lower carb and it was still delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 22, 2006
WOW. Even my 12 year old who likes hardly anything, likes this soup. Changes I made: I used all chicken broth, I doubled the onion, I accidently added two cups of enchilada sauce, and I didn't have any cumin on hand-so I omitted it. But tasted great anyways.
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Photo by SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA
Living In: Durham, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 22, 2006
This recipe is truly delicious. My kids all loved it and even had seconds followed by thirds which is rare at my house. My husband spice his up quite a bit and loved it. I thought that maybe adding some mexican rice to the recipe would be good...I may try it tonight! Thanks for the delicious, authentic, easy recipe.
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Photo by MAMAMALIA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 14, 2006
Excellent and it was so easy to prepare. I used all broth, no water (only because I thought my broth not flavorful enough). I will definitely try it again and am curious how it would taste using a green enchilada sauce,omitting the chili powder and adding fresh cilantro. Oh & hubby said "oooh, doesn't sound good" when I told him about it and was quite surprised to find out that he really liked the soup! "tastes like an enchilada, ummmm, this is good!" Thanks for the recipe (I love it when he's wrong! lol)!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Anaheim, California, USA
Living In: Coral Springs, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 16, 2005
The masa harina really gave the soup an authentic enchilada flavor. It was easy to put together and was delicious on a cold winter night.
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Photo by CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA
Living In: Chesterfield, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 6, 2005
Yum! This soup is just what I was looking for! I doubled this recipe to serve at a bible study... I used half of the masa harina and added a can of black beans and a can of mexican rotel. It was so yummy. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 7, 2005
WONDERFUL!! ...and very easy! I added taco seasoning and a little bit more cumin. Very yummy!!! My boyfriend and his friend ate it all in one sitting!!! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 2, 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!
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Cooking Level: Expert

Living In: Sturgis, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 2, 2005
Overall this was really good, but I don't think the extra salt is necessary (and i love salt). I added about half a can of pureed tomato, and used mexican cheese cheddar jack cheese. I think that with the spices adds all the flavor you need. I've had this soup before in Arizona and other mexican joints here and there, and I find this recipe to be right up there. I'll be making it again, adjusting the salt content. Thanks!
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Cooking Level: Intermediate

Home Town: Danbury, Connecticut, USA
Living In: Vero Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 25, 2005
My husband loved it! I do advise going easy on the masa harina. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: 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!
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Photo by ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 29, 2005
Wow! This is SO good and very "authentic" tasting. I made a couple minor changes - suggestions from other reviewers: I used the "Mexican" blend of shredded cheese, garlic powder (I didn't have any garlic cloves on hand), I used 1 c of chicken broth instead of that 3rd cup of water, and closer to 1 tsp of ground cumin. I coudn't find that masa harina (and I was in an authentic Mexican grocery!) so I used something called Maserica (?) - it was instant corn tortilla flour. I also used closer to 3/4 cup of that mixed with the 2 cups of water. Very delicious! I'm going to add some black beans to my bowl, as my husband won't eat it if I would add those to the whole pot! Thanks for the yummy recipe!
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Photo by MOXIEGRETL

Cooking Level: Intermediate

Home Town: Sheboygan, Wisconsin, USA
Living In: South Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 16, 2005
Great recipe! I like to finely chop up the chicken in my blender before I add it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 27, 2005
I had a hard time finding the masa harina. I found a Goya brand product called Masarica which is instant corn dough mix. I think it's the same thing. I hope the information helps make it easier to find!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 19, 2005
Absolutely delicious! I will be making this soup again (and again!).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 12, 2005
I have made this several times and everybody loves it. My changes: use all broth, no water. A touch less mesa harina. About half the cheese I used Velveeta. Did add (hint from somebody else) a can of crushed tomateos and a can of black beans. Once I did try a can of corn, but didn't enjoy the sweet taste with the soup. Also, I make my own enchilada sauce, which is on this site, I think under Crisco Chicken Enchiladas, and is VERY easy and delicious.
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