I initially tried to make this as close to the original as possible, but ended up making some pretty hefty modifications to fit my taste. I found it rather bland without any changes. I boiled the chicken in broth for about 10 min (until no longer pink) and then shredded. I used butter to saute the onion and garlic. I cut back to the masa harina (corn flour)to 2/3 c, after reading other suggestions, and was glad i did. it was plenty thick with that amount. I don't liked canned sauce and after reading the ingredients (pureed tomatoes, chili powder, onion), I decided not to use it. Instead, I used 20 oz of canned stewed tomatoes, pureed, in place of the enchilada sauce. To make up for the spices in the sauce, i doubled the amount of chili powder, cumin, and added 1/4 tsp cayenne. Check your chili powder ingred list, and adjust the salt level accordingly. Mine contains salt, so I didn't add any extra to the soup. I also waited to add the cheese after some questionable reviews, and I def think it needed it, although only half, and it really added flavor to the soup. I think i ended up adding another c of broth to thin out the soup to my preferred texture. My husband really enjoyed this with my changes.
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I initially tried to make this as close to the original as possible, but ended up making some...