Reviewed: Apr. 17, 2012

I make this once a month. Throw a little sour cream and avocado on top and rice on the side and you've got a meal!

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Reviewed: Mar. 21, 2012

I used vegetable broth instead of water and boullion. And I used soy curls as my chicken substitute. This was quite good, and VERY easy.

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tammy.carreras

Cooking Level: Expert

Reviewed: Feb. 13, 2012

Probably the best soup I've ever had! We will definitely make this again on a regular basis. I loved how quick and easy this was to make!!

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Aurore-Renee

Reviewed: Jan. 23, 2012

Super delicious and easy to make. I used a can of mixed beans (pinto, kidny, and black.) I topped each bowl of soup with a little shredded cheese and diced avacodo. My family loved it!

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jdantoni

Reviewed: Jan. 1, 2012

I made this for two of 35 at my holiday party who are vegetarians. Not only did they enjoy seconds, but the other party guests were dipping in. Fast and delicious.

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NallyGirl

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Mccormick, South Carolina, USA

Reviewed: Dec. 30, 2011

My boyfriend and I did not like this at all. Most of the flavor came from the enchilada sauce and we didn't like it as a soup base at all.

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AlyWT

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Reviewed: Dec. 21, 2011

Very delicious especially with a good quality tortilla.

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Reviewer:

shanedeb

Reviewed: Dec. 12, 2011

DELICIOUS!!! The green enchilada sauce makes a fantastic soup base... a lil kick but not too overpowering. I used the Morningstar "chicken" strips for a vegetarian soup. The hubby raved... even more delicious the next day, after the soup has sat overnight.

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