Reviewed: Mar. 14, 2012

I did not have masa harina so I just crumbled like a dozen or so corn tortillas in the soup and they dissolved just fine. I also boiled my chicken instead of frying, I figured it works for chicken soup so why not enchilada soup. I just boil the chicken with chicken base, cumin garlic salt, onion powder, pepper and coriander. Sometimes I over boil a bit so it shreds easily, and always let it cool in its broth so its tender and juicy. I think that works out better so I have the fresh chicken broth, for more flavor I get some chicken bones from the meat market. Anyways I loved this combo it was a little spicy but so good, gave a bowl to my sister who usually sneers at my food and she enjoyed it. I will make again. (hope sister does not read reviews on this site, lol)

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Reviewer:

vero

Cooking Level: Intermediate

Reviewed: Feb. 25, 2012

Fantastic!! The only thing I did different was add 1 can of Rotel petite diced tomatoes w/lime and cilantro and used 8-10 oz of velveeta. I served it with a few crushed tortilla chips and a pinch of shredded cheese on top. If you like Chili's chicken enchilada soup you will not be disappointed. Thanks for sharing!

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Reviewer:

Michelle

Reviewed: Feb. 21, 2012

Awesome! Followed recipe exactly...did use the corn tortillas hand crushed with the 2cups of water instead of the masa harina...i 1 tsp Extra of Cumin and the 1 cup water at end of recipe I did chicken broth...AWESOME! Don't be adding to the soup until you taste this first...Then add if needed (which you won't) tortilla strips, tom, and cilantro (all in can) add on top for garnish AWESOME!

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Reviewer:

pmetro76

Reviewed: Jan. 26, 2012

This was soooooooo good! I actually threw it all in my crockpot and just let it cook an high for 4 hours, then shredded the chicken towards the end and then replaced. I didn't have red enchilada sauce I hd green, so I used that instead band used all chicken broth with no water but everything else spot on and it was AMAZING! Thank you for such a great soup that my whole family loved! I have already passed the recipe on! We will make again!

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Reviewer:

mrsfoster26

Reviewed: Jan. 25, 2012

OMG This soup is so good and it does taste just like Chili's. I doubled the recipe as I am taking it to a pot luck and of course so I can keep some for myself. I didn't change a thing. Thank you for such an awesome recipe. Thanks again for such great recipes on this site.

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Reviewer:

AVNLADY

Reviewed: Jan. 16, 2012

WONDERFUL......I added a teaspon of dried chives for som extra flavor.

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Reviewer:

furrbie

Reviewed: Jan. 15, 2012

My husband described this as "the kind of food that makes people jealous. I'd hate to have to sit across from someone in the office at lunch and watch them eat it." We eloped in Mexico and had some great local dishes, and we love to eat at authentic Mexican restaurants. This tastes just like the real thing. We topped it with sour cream and cheddar, and paired it with some warm corn bread and homemade spicy guacamole with tortilla chips. Excellent!

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Reviewer:

lunamadre

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Erie, Pennsylvania, USA

Reviewed: Jan. 9, 2012

This soup is GREAT! The only thing I did different is baked my chicken ahead of time, then shredded and added. SO YUMMY!

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Reviewer:

AMYNURSE1

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Frisco, Texas, USA

Reviewed: Jan. 8, 2012

Awesome! Tastes almost exactly like Chilis soup. We used 1 lb of Velveeta in the soup instead of the cheddar cheese because we had it, but we still garnished with cheddar on top. I'll be making this recipe many more times in the future!

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Reviewer:

amy

Reviewed: Jan. 1, 2012

Loved the flavors of this soup but the consistency was a little bit off. I think next time I will add the cheese when serving because I think that was the problem.

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