The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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Cooking Level: Intermediate

Home Town: Stockton, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA
Living In: South Jordan, Utah, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
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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Cooking Level: Beginning

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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Home Town: Thunder Bay, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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Cooking Level: Beginning

Home Town: Ocala, Florida, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 27, 2008
Excellent! Toddler & baby just loved it! Great recipe -- thanks.
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Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada
Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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Home Town: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 12, 2008
This is an easy, quick and tasty recipe! I did sub a few things - I used vegetable broth instead of the bullion; I added a can of black beans and omitted the fake chicken. Serve it with cheese, sour cream and green onions! Yummy! Will definitely be making this again, and again...
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Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 6, 2008
This was TERRIFIC! I wasn't too excited about it before making it, but I thought I would try it since the reviews were good and it looked easy. The soup turned out to be great, and I will definitely make it again! Modifications: -Browned cubes of extra firm tofu (I used a little of the enchilada sauce instead of oil) -15 oz. black beans -Entire can of tomatoes (I got diced tomatoes with green peppers and onions) -Can of refried beans to thicken the soup I thought that the tortillas would be weird in soup, but they were actually really good. This is a thick, delicious soup. Great for vegetarians! I highly recommend it :-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 30, 2007
I was very pleasantly surprised when I tried this. Very good and so easy! I did add the whole can of tomatoes by mistake, but think I'll always do that. I also added a can of black beans along with the pinto, no veggie chicken and I added extra cilantro, a little extra chili powder and cumin. I bet this soup is very easy to suit to your individual taste.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 30, 2007
5+++!! I never would have though to use enchilada sauce as a soup base but it is a genious idea. So delicious! I used broth instead of bouillon and black beans instead of chicken substitute. It was absolutely wonderful-so healthy and easy too! Thanks-I'll definitely be making this regularly! Note: If you want a brothy soup with pieces of tortilla in it, don't add your tortillas until just before serving, even just directly into the bowl and pour the soup on top & stir. If you cook it too long with the tortillas in, they will break apart and thicken the soup. It's great both ways-we LOVED it!
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Cooking Level: Intermediate

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