This was pretty good, but even with a few tweaks, I found it was lacking something. I put the chili powder and cumin in a dry pan and started roasting them to really open up the flavor. I tossed in 1/4 of an onion, minced, and instead of garlic powder, 3 cloves of minced garlic. Once that sauteed I added the enchilada sauce (Hatch brand), chicken broth in place of water and 1/2 tsp oregano. Since I was going the non-veg route, I added 5 chicken tenders and simmered them for 15 minutes in the sauce. I removed them, let them cool 5 minutes, shredded them and tossed them in the pot. I didn't have frozen corn, so I used one can, drained and rinsed. I omitted the beans since the soup was already so hearty, even after adding extra broth. Not bad, but a lot like other tortilla soups. Thanks for sharing this recipe!
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This was pretty good, but even with a few tweaks, I found it was lacking something. I put the...