Reviewed: Sep. 16, 2008

This is a VERY VERY good soup! Now, I kind of messed up the vegetarian part of it by adding a couple of diced up chicken breasts. I cooked that first in the pot and then added everything else as directed. I used black beans instead pinto since that's what I had on hand and when it was all done I added a little diced up avocado and a bit of fresh lime juice...YUMMY!! I'll definately do this again and double the recipe next time!

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Cindy

	Cooking Level: Intermediate Home Town: Stockton, California, USA Living In: San Francisco, California, USA
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Reviewed: Aug. 25, 2008

This was fabulous. I made it without the meat substitute. It will be a regular at my house.

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MINALEWIS

	Cooking Level: Expert Home Town: Salt Lake City, Utah, USA Living In: South Jordan, Utah, USA
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Reviewed: Aug. 22, 2008

I made this with red (mild) enchilada sauce since I couldn’t find green, and it was much too spicy for my taste! Still a very good dish, but I’d cut down an ounce or two on the enchilada sauce to increase the health value a little – and next time, I’ll definitely use green sauce, or else have some sour cream on hand to steal some of the bite!

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sheandhersin

	Cooking Level: Beginning Home Town: Houston, Texas, USA
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Reviewed: Aug. 10, 2008

This was excellent and the kids really liked it too. I didn't know what green enchillada sauce was so I used something called salsa verde...I'm thinking it's probably close the same thing?? Anyway, it turned out awesome with it. I used canned corn instead of frozen and black beans (what I had on hand) and didn't have the veggie chicken. Other than that, no changes and great results! I will be making this again and again...

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CookingSherri

	Home Town: Thunder Bay, Ontario, Canada Living In: Fredericton, New Brunswick, Canada
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Reviewed: Jul. 13, 2008

Pretty darn good! I tweaked it just a little - started out by sauteing a little bit of onion and 3 cloves of garlic (instead of the garlic powder) in olive oil, then followed the bulk of the recipe as stated. I had no pinto beans so used small kidney beans, and I added a whole can of tomatoes, as well as half a tiny can of green chilis (because my enchilada can was only 14 oz. instead of 19). Really good flavor!

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Colleen


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Reviewed: May 26, 2008

Very flavorful and so easy. I used half a package of Morningstar Farms Meal Starters Chik'n Strips, but I will probably use the whole package next time I make it. Excellent recipe!

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Melissa Suzannah

	Cooking Level: Intermediate
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Reviewed: May 26, 2008

this dish was great the flavor was so good we had to make some miner chages because we coudn't find some stuff but still great!

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Taite


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Reviewed: May 14, 2008

Awesome recipe!!! I used 2 of the smaller cans of the green enchilada sauce and also added 1 can of black beans as I omitted meat and I also used 1 can of corn instead of frozen. I cooked all ingredients in a crock pot and let cook for a few hours stirring occassionally. I broke up pcs of corn tortilla before serving. I served with sour cream and it was incredible. I also crushed up some tortilla chips and sprinkled in my bowl for some crunch. Will for sure make again!

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Jessie


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Reviewed: May 6, 2008

This was delicious! We all ate it up at my house. It was very spicy, probably because I added chiles. I didn't put any meat substitute in it. I also didn't rinse the beans. I think next time I will use 2 cans of beans. Also, I didn't have any bullion so I used one envelope of Lipton Savory Veggie Soup mix.

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Karin


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Reviewed: Apr. 27, 2008

Excellent! Toddler & baby just loved it! Great recipe -- thanks.

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APCOOKING

	Cooking Level: Intermediate Home Town: Marmora, Ontario, Canada Living In: Ottawa, Ontario, Canada
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Reviewed: Apr. 10, 2008

I followed the recipe exactly, and it was delicious. Everyone enjoyed it. This is such a simple and fast dinner. And it tasted so good. This is a keeper.

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SKOONUS


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Reviewed: Mar. 7, 2008

I did not make a vegetarian version. I doubled the recipe for my family and used red enchilada sauce with the green enchilada sauce to make up the difference in what I had in my pantry. I used chicken broth instead of the vegetable bouillon and real chicken. I added a can of refried beans to help thicken it. Also, I did not put the tortillas in the stew. Instead, I fried tortilla strips in canola oil and we topped our stew with them to add a crunchy texture. Very good!

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lmah99


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Reviewed: Feb. 25, 2008

This was amazing! I couldn't find green enchilada sauce so I used some homemade red sauce I had in my freezer. I substituted black beans for the pinto beans, as I prefer them. I also used the entire can of diced tomatoes and doubled the chili powder. I used Yves Chick'n tenders for the meat substitute. I like my food spicy so I added some hot sauce and crushed red pepper to my bowl...I was sweating by the time I was done but man was it good!

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lobsteriffic

	Cooking Level: Intermediate Home Town: Winnipeg, Manitoba, Canada Living In: Saskatoon, Saskatchewan, Canada
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Reviewed: Feb. 15, 2008

I really enjoyed this. The night I made it though, I didn't think it was that good. It reminded me of a chain restuarants tortilla soup (not a compliment, lol!) Two days later, I heated the leftover for lunch, and I couldn't get enough!! It was so good. This recipe is almost too easy to make, too. I thought the tortillas in there would be wierd, but I liked them. I'll most likely make this again!

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What a Dish!

	Cooking Level: Intermediate
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Reviewed: Jan. 31, 2008

This is a wonderful meal! I added some left over rice and garnished with diced avocados and shredded mozzarella cheese, along with the fried tortilla strips. DELISOUS! ~Courtney

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courtney


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Reviewed: Jan. 18, 2008

Very easy. I used 2 cups of vegetable broth and used black beans instead of corn. I also omitted the "chicken" strips. It tasted good the next day for lunch as well as fresh at dinner. I would definitely make again.

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kellyd

	Home Town: Kansas City, Missouri, USA
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