Reviewed: Aug. 16, 2009

This was good, but it tasted a lot like salsa. If I had made it thicker (more flour, less broth/milk), and added chicken and black beans, this would be great as a creamy enchilada stuffing.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2009

This was alright. I think the flavor of the soup really depends on the salsa you use and I'm not a huge fan of salsa soup (same for my boyfriend). I'd make this again but I'd omit the salsa and use fresh tomatoes and cook them with the onion and add some hot sauce later on - I think that would make it spicy and more soup and less salsa like.

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Manda

Cooking Level: Expert

Living In: Fullerton, California, USA

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Reviewed: Jun. 11, 2009

I thought this soup was ok, but my bf liked it. I think it just wasn't quite right... Maybe it was too thick for me? I think next time I would puree half (or more) to improve the texture. We'll finish the batch, but I don't think I'll be making it again.

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JENNIFER

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 8, 2009

This is one of my favorite soups...I love the flavor of it. And I like to serve it with tortilla chips to crush into it...YUM. This is a keeper.

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Salafi_Sister

Cooking Level: Intermediate

Home Town: Iron River, Michigan, USA

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Reviewed: Feb. 10, 2009

This was great you can add chicken black beans and garlic cut back to 8 oz corn top with tortilla chips cheese and sour cream and you have enchiladia soup....

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StylinCook

Cooking Level: Expert

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

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Reviewed: Jan. 20, 2009

I changed the recipe slightly: I cooked chicken in broth, diced it, and then added it to the soup after adding the cream cheese. It was excellent! I will make this again and again.

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Jody K.

Cooking Level: Expert

Home Town: West Bend, Wisconsin, USA

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Reviewed: Oct. 19, 2008

Yummy, great tex-mex flavor. I used tomatoes with green chiles in place of salsa. I also added cooked chicken and northern beans(what I happen to have). Really great with corn bread. This recipe is a keeper!!!

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Betty Ann

Cooking Level: Expert

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Reviewed: Sep. 15, 2008

I have made Tex-Mex Corn Chowder twice and both times were delicious. I will be using this more often.

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Cupcake Princess

Cooking Level: Expert

Home Town: Bloomington, California, USA

Living In: Anaheim, California, USA

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Reviewed: Jul. 28, 2008

This was very good and so easy to make. I did make one change and that was to use beef broth and increase it to two cans. It came out the perfect consistency for me. My only regret was not doubling the recipe so I'd have more leftovers. Will definitely be making this again.

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BNNYBTT

Cooking Level: Expert

Home Town: Lockland, Ohio, USA

Living In: Goodlettsville, Tennessee, USA

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Reviewed: Jul. 13, 2008

THE SOUP WAS VERY GOOD. I CHANGED THE SERVINGS TO 6. I MADE THE RECIPE JUST AS DIRECTED. I ADDED A FEW SIMPLE INGREDIENTS. I ADDED SOME CHOPPED RED PEPPER AND COOKED IT WITH THE ONIONS UNTIL THEY BOTH WERE SOFT. I USED PACE PICANTE SAUCE (MILD). ANY MEXICAN OR TEX MEX DISH CAN'T BE WITHOUT CILENTRO, SO I ADDED ABOUT 2 TABLESPOONS AT THE END OF THE COOKING PROCESS. THE 6 SERVINGS CALLED FOR A WHOLE BOX OF CREAM CHEESE(8oz) BUT TO ME THAT SEEMED TO BE A LITTLE TO MUCH AND I DID NOT WANT TO OVERPOWER IT'S TAST WITH CREAM CHEESE, SO I ONLY ADDED HALF, WHICH WAS PERFECT. AND AT THE END I BLENDED WITH A IMMERSION BLENDER JUST A COUPLE OF TIMES. TURNED OUT GREAT.

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NINA L.

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Jun. 19, 2008

This is a great, simple recipe that has terrific flavor. I added black beans to this which made it even more delicious! The recipe makes quite a bit so I was able to freeze some and can bring to work for lunch. Thank you for sharing!

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artworkbykaren

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2008

I added some chicken, jalapenos, and black beans while cutting out the onions - the salsa took care of that. I also used no-fat cream cheese so it seemed healthy as well. Thanks a bunch!

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Blazer

Cooking Level: Intermediate

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Reviewed: May 6, 2008

This was really good, it tasted better after I let it simmer for a while to let the flavors blend. I also added some garlic salt. The kids ate it with no complaints. I will make this again. Thanks alot!

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SaraJane78

Cooking Level: Intermediate

Living In: Mechanicsville, Virginia, USA

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Reviewed: May 5, 2008

This is a delicious recipe. I added some black beans to turn it into a hearty meal.

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Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Feb. 23, 2008

Fiancee loved this soup!! Didn't add milk and it came out AMAZING! Between just the two of us there was only one serving left. And oh so easy. Thanks!

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Cooking Kat

Cooking Level: Expert

Home Town: Greeley, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Feb. 3, 2008

Very easy and quick to make. Delicious and rich.

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Ibraheem Youssef

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 8, 2007

I made this last winter, but I forgot to add in the milk. I also added shredded chicken. I cooked it in a slow cooker, and that worked well. Even with forgetting to put in the milk, it was still yummy - but more like a dip. I am making it tonight for our Christmas potluck (this time I'll add the milk!)

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MOGS

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Reviewed: Nov. 6, 2007

yum! i substituted onion dip for half of the cream cheese and i used half and half instead of milk. this was good! i plan on making it for the rest of my family for something different on thanksgiving.

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