Reviewed: Aug. 22, 2009

This was incredible. Everyone who ate it wanted more! I added some refried beans to the mix too. I have been looking for a vegetarian version of this soup that rocks and this is it! Enjoy.

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alemana

Cooking Level: Expert

Living In: Prince Frederick, Maryland, USA

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Reviewed: Aug. 9, 2009

I have made this a few times and I love it! So easy and tasty! The first time I made it I was nervous because we had friends from Mexico over and they said it was the best tortilla soup they had had since they left! I have only used red enchilada sauce because I always prefer red to green. I have made this vegetarian, substituting vegetable broth for buillion and dropping the chicken substitute and I have made it non-vegetarian with boiled and shredded chicken instead of the chicken substitute and using chicken broth instead of buillion. I like it both ways! I typically double the beans and corn and it is great with black beans instead of pinto for a slightly prettier appearance.

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janel47

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Reviewed: Aug. 9, 2009

This is really good. I made this with the red enchilada sauce, and it adds a twist.

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LISAMARIE10

Cooking Level: Intermediate

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Reviewed: May 11, 2009

i made this one night and it was so awesome that i had 3 big bowls... and i never eat that much not even in 1 week... it was the best thanks

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primcessmichelle

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Reviewed: Apr. 6, 2009

Yummy. :-) Since I'm not a vegetarian, I used chicken bouillon and real cut-up chicken in it. I make plenty of non-meat dishes, but also didn't see a reason to find veggie chicken just to keep it "official." I also have never purchased green enchilada sauce and just used red that I already had. It was a bit, well not too spicy exactly, but just tasted a bit too much like enchilada sauce soup. I will try adding more of the water/bouillon next time to try to drown that out a bit. I didn't down-score it cause of that, since I'm the one who substituted w/red.

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Erimess

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2009

This is my favorite stew. I've made this three times and each time when I've opened the can of enchilada sauce I found it was red that I bought by mistake. At least once I want to try it with the green sauce but my sub-conscious must want the red and no wonder because it is so delicious that way. I did use hominy instead of corn and whatever kind of bean I have on hand. I'm making it again tomorrow to share with my neighbor who is ill. This time on purpose I'm using red. I'll use the green someday. Thanks for the recipe, my favorite.

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jj

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Reviewed: Feb. 21, 2009

SOO GOOD!! I was craving a bowl of hearty soup and this looked soo easy and I had just about everything on hand. I couldn't find the green enchilada sauce or salsa verde so I used the red enchilada sauce. I used black beans instead of pintos (2 cans) and decided to put in a can of green chilies. I was worried about it being to spicy and it was spicy! But this was sooo delicious. It was prepared in 20 minutes and I served this with sour cream and shredded cheddar cheese! This was just perfect. I can't wait to try the leftovers! BF had 2 bowls and contemplated a 3rd!

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Laura Lou

Cooking Level: Intermediate

Home Town: Tallahassee, Florida, USA

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Reviewed: Jan. 23, 2009

Wonderful!!! I will be making this a LOT. Thanks for the great recipe!

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Amanda

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Reviewed: Jan. 18, 2009

I made this for a friend who is undergoing chemo/radiation and her family loved it!

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COOKIEGAL

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Reviewed: Jan. 8, 2009

A great recipe, thanks for sharing it!

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Wasson

Cooking Level: Beginning

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Reviewed: Jan. 8, 2009

I loved this recipe.

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Brigit

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Reviewed: Dec. 6, 2008

I just made this for my mom and she swore I bought it from a restaurant. This recipe is awesome and a definite staple from now on. Instead of seasoning w/ salt I added a little Adobo instead. Thanks!

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marimour

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Reviewed: Dec. 6, 2008

I made this soup for a work carry-in and it was NOT a hit. Why am I giving it 5 stars? The next day, the leftovers were fabulous! This soup gets better with age. My advice, make it the day before so that it can 'cure' in the refrigerator. YUMMY!!

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CAR

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Reviewed: Dec. 1, 2008

I loved it because it's quick and easy to prepare and it had great flavor! My family says it's a keeper!

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Kimmie

Cooking Level: Expert

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Reviewed: Nov. 9, 2008

My husband and I love this recipe! It is easy to make and I usually double the recipe so that we can eat the left overs all week.I don't change a thing besides topping it with some cheddar cheese. So good!

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Acadia

Cooking Level: Beginning

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Reviewed: Oct. 24, 2008

Love it, love it, love it! To add spicyness I add a can of tomatoes with diced chiles. I also add a can of hominy to make it as close to menudo as a vegetarian can.

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Rena

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Reviewed: Oct. 13, 2008

Oh. My. Gosh. and Holy Cow, too!! I only made this b/c of all the great reviews, so in case there's someone else out there like me, I thought I'd better add another! This was SO good, and (for once) I followed the recipe exactly. (Well, I planned to, until I realized I had tortilla chips, not corn tortillas.) That being said, I added the chips and cheddar cheese at the end, and it was better than the Tortilla Soup they served at Chili's when I worked there. Thank you so much for this recipe. This will DEF become my new favorite "comfort food!" BTW, it would be just as good w/o the "chicken."

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nance m

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Harrogate, Yorkshire, England, U.K.

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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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Alexander Mar

Cooking Level: Beginning

Home Town: Houston, Texas, USA

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Vegetarian Tortilla Stew

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