I fell in love with this recipe after my first bite. It's hard for me to find ingredients where I live so I was forced to make my own enchilada sauce (I used the 10 minute enchilada sauce from this website) as well as chicken broth from scratch. This may have made the recipe superior to canned products but I cannot be certain. I do know that it's wonderful! I made mine a little hotter than called for but the recipe strongly held it's flavor without being overpowered by spice alone. A little sour cream in the soup is a nice touch. Also, if you feel daring, separate out some broth, tomato chunks, corn (everything but the chicken) and blend in a blender or with a hand wand. The thicker texture is an improvement.
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I fell in love with this recipe after my first bite. It's hard for me to find ingredients...