Reviewed: Dec. 21, 2009

This was delicious. Got even better the next day. I had tortilla chips I threw in at the last second and the stew was amazing.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

MizMagg

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

Reviewed: Dec. 15, 2009

This is a truly great tortilla soup recipe both for vegetarians and for meat eaters. I do have to caution about one element that I think is very important. Find and use green enchilada sauce. It is not always the easiest to find, but it makes the dish. I have used the red before and it is just not the same in my opinion. I believe I followed the recipe exactly, only omitting the tortilla strips. Bravissimo!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

SALYABYUM

Living In: Lansing, Michigan, USA

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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

alemana

Cooking Level: Expert

Living In: Prince Frederick, Maryland, USA

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.

Was this review helpful? [ YES ]
29 users found this review helpful

Reviewer:

janel47

Reviewed: Aug. 9, 2009

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

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LISAMARIE10

Cooking Level: Intermediate

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

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

primcessmichelle

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Erimess

Cooking Level: Intermediate

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Laguna Beach, California, USA

Living In: Orangevale, California, USA

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!

Was this review helpful? [ YES ]
2 users found this review helpful