This really is delish and I learned a bit about altering my typical recipe towards being vegetarian. However, I think I'll stick with my typical recipe most of the time (2 parts broth to 1 part salsa, with as many onions and summer squashes chopped up and thrown in as you like, with nothing else added until individuals add to their own bowls: protein of choice, tortillas, and optionally some FF cheese or sour cream - BTW we like the veggies either cooked until just tender, or cooked to bits, but not so much the half-way overcooked version). Anyway, I'll probably stick with that broth/veg as a base prior to serving, and this is the reason why: by weight watcher's standards, the base for my regular recipe is point free. That means that some members of my family can add lots of extra calories (such as my 15 yo 6'1" son and my active husband), while my 11 yo daughter and I add in smaller amounts of the extras - in keeping with our individual caloric needs. - Anyway, there might be times when I'll serve this yummy version as a change of pace, as it really is delish.... Yum! Most of all, thanks for sharing - somehow I hadn't thought of using beans in my own soup instead of the chicken that was suggested by the original recipe, and then one of your reviewers taught me that these soups can be thickened by adding tortillas earlier in the cooking process............... Pretty cool!

GREAT:but,Don't you just hate that..Anyway,white or gold Hominy sets it off.Keep up the great cooking. ;0

SO GOOD. And very easy to make :]

Good but, my choice of a green salsa in substitution for green enchilada sauce made for a nearly too-hot-to-eat dish. And we loooove hot food! Next time, I'll use something else, and it may go up to 5 stars. Used dehydrated soy-chicken, and that was great.

Awesome Recipe, thanks for sharing. I added extra corn and used black beans instead of pinto beans. I can't stop eating it, lol.

Loved it!! I added fire roasted tomatoes instead of regular, and the whole can. I had white corn tortilla chips on hand, and used those up instead of corn tortillas. I just crushed them on top with the sour cream and cheese and it was awesome. Very easy recipe, and very tasty!

Loved it! I used half green enchilada and half red enchilada sauce. Guest thought it was fabulous. I would ditch the chicken substitute. It did not add much in my opinion or I would go with real shredded chicken.

This goes together fast and tastes delicious. I generally make things exactly as the recipe states the first time around before I add any personal touches. The only thing I did differently the second time around was add a small chopped onion and half a diced, seeded jalapeno for some heat. My husband says I should make it more often every time he has it:)

Really good soup, despite it being summer. I would enjoy this even better during the cold winter. Anyway, in Canada it's almost impossible to find green enchilada sauce at the grocery store. I was able to find Herdez brand green salsa, so I used that. I used homemade veggie broth instead of the bullion, and I also substituted black beans for pinto beans. It's really yummy and has a nice kick that compliments guacamole and sour cream.

The green enchilada sauce I got was "mild" which made this dish SOOOO mild. We (the parents) ended up adding hot sauce to ours which helped to spice it up and even the kids gobbled theirs up :)