Although tasty, this certainly wasn't the "prettiest" soup I've ever had. Brace yourself - this looks VERY unappetizing, but if you can get past that, it's not bad at all (and it really DOES taste like the chain's enchilada soup). As with most new recipes I try, I found it necessary to make a few changes. To use up some pantry items, I followed Traci's advice and added a can of (rinsed / drained) black beans and Mexicorn (also drained) and about a half cup of chunky salsa to my soup. Fearing that 1 lb. of cheese would be overkill, but half that amount wouldn't be enough, I added 12 oz. worth of (nacho) Velveeta. I also added an entire 10 oz. can of enchilada sauce instead of the 1 c. called for (why waste 2 oz. worth?). To speed prep, I subbed a rotisserie chicken (breast only, refrigerated to make chopping it easier). My final change was to cut the masa back to 3/4 c. I think my soup would have been too thick had I not done so. Tri-colored tortilla strips, fresh pico, a dollop of sour cream and chopped green onion were PERFECT garnishes (and all a MUST!). Margaritas were a great accompainment! Thanks for sharing, SILVANUS. :-)
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Although tasty, this certainly wasn't the "prettiest" soup I've ever had. Brace yourself -...