I made this soup on Sunday, and am making it again tonight. It was so good! I love Chili's Chicken Enchilada Soup (but cant get it too often as it is pretty pricey), but this recipe turned out BETTER THAN CHILI'S! Took the advice of other posters and used corn tortillas (sliced and diced about 9 of them) instead of masa harina, and most of them just dissolved into the soup. Also used mostly chicken stock, but it was extremely salty. Tonight, I'll use more of the water called for in the original recipe. Added a can of black beans and corn, and diced half a bellpepper. As suggested by readers, I doubled up on the spices and added the cheese last. I basically turned off the pot and stirred in the cheese and it melted immediately and did not lump or string. I thought the soup was PERFECT before adding the cheese! It can definitely stand on its own. I sliced and diced the chicken breast as they were partially frozen;doing so made it so much easier to slice, and I seasoned to my liking before cooking it. Though I forgot to buy some while at the store, I think a dollop of sour cream will be the perfect end to this soup. I do plan on adding some veggies to bulk the soup up a bit. This recipe rocks, and I will be making it again and again!
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I made this soup on Sunday, and am making it again tonight. It was so good! I love Chili's...