14 Reviews | Be the first to review!
Reviews
lilcis on 5.19.2010
I LOVE THIS SOUP!
I’m not a big fan of corn in soup, so I left that out. And I used fire-roasted tomatoes and added a small can of fire-roasted green chilies. And I probably added a little more onion than what this calls for. Like, a whole medium onion. And then I topped it with queso fresco, before serving, which helped take away some of the heat! (I’m a wuss).
Delicious, easy, quick – a new family favorite!
danmar7 on 5.19.2010
This was extremely popular and no leftovers made it to the freezer. You can tweak it to your own tastes and use whatever you have in the pantry.
Tori on 5.21.2010
This soup is sooo tasty! It’s made it into the regular rotation at our house. The enchilada sauce and red pepper really set it apart from similar soups I’ve had.
And so easy to throw together! It really tastes like a lot more work than it is. Nothing can beat the winning combo of tasty and easy!
bmjohn2 on 5.24.2010
This is delicious! I made it several times last winter in huge batches and then froze it to take to school for lunch during the week. It freezes and reheats well.
gadgetsmidnight on 6.9.2010
This is a very good soup. I like that it is something I can make in the crock pot. I think next time I would add more chicken. We topped it with pepper jack cheese and pico.
smalltowngirl on 6.25.2010
This is a wonderfully tasty soup! I made it several times this past winter and both my husband and teenage daughter wanted seconds!
beanjelly on 10.5.2010
This soup was welcomed after one of our first chilly days of fall! I did use the hottest enchilada sauce I could find, and I’m glad I did. I can see why some reviews may have thought this was a little bland without it. I used more onion, and will definitely add another can of black beans next time. Topped with guac, sour cream, pepper jack cheese and tortilla chips! (yes, I’m ridiculous. 
)
kcinthesunshine on 10.19.2010
I made it this weekend and my husband and I both loved it! It was so easy to make and tastes great reheated as leftovers. Definitely a great recipe for fall and winter. I made two adjustments:
1. I noticed that some reviewers commented that it was could use a little more spice. I substituted the diced tomatoes with Rotel Original Diced Tomatoes & Green Chilis.
2. I used the whole 16 oz bag of frozen corn instead of 10 ounces as the recipe calls for.
mel15brk on 10.19.2010
This soup was very good but I do have to admit, I made some modifications. First I used leftover chicken which was already cooked. I also made this on the stove top instead of in a slow cooker and it worked really nice and it only needed to simmer for about 30 mins. Super easy! I didn’t have red pepper so I used a whole can of green chilis… which added the spice we like. I also used canned corn vs. frozen corn and substituted water for the milk. We topped this with tortilla strips and cheddar cheese and it was fabulous. We’ll be making this again.
khokulei on 12.28.2010
I made this soup on the stovetop, I love the coneniemce of rotisserie chicken. I sauteed the onions & peppers in a bit of oil before adding the sauce/soup/ milk mixture & then used my hand blender. Next time I might also blend in the tomatoes. I let everything simmer for about 20 minutes. We topped it with cheese, sour cream, tortilla chips, cilantro & avocado. We will be adding this recipe to our winter rotation for sure!
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79 Comments | Be the first to comment!
Comments
reganisgreat on 3.3.2010
This was a terrific recipe. I was hesitant to make it because of all the canned ingredients, but boy was it tasty! Even my soup-hating hubby LOVED it. It will definitely be added to our dinner rotation!
I did add rice to it, which made it even heartier and wonderfully light and filling. Next time I will buy fresh cilantro to add on top. Yum!
ericastj on 3.8.2010
Made this yesterday with very few changes to the recipe (3 chicken breasts instead of 2, used dried black beans instead of canned, etc.) and it turned out great! I had forgotten to whisk in the milk, but just stirred it into everything else about 15 minutes after assembling. This didn’t seem to affect it. I will definitely be making this again. Thanks!
Merynn on 3.12.2010
Other Chicken Enchilada Soups have always been too spicy for me. This one was perfect!! It was flavorful but not too spicy for me and the hubby was able to mix heat into his own bowl. YUMMERS!!
Debbie on 3.25.2010
My husband and I both loved it. Very easy to throw together in the crock pot. Recipe calls for 2 Chicken Breast but I had 3 on hand so I added the extra one. Really good that way if you like lots of meat in you soup like we do. The Pepper Jack Cheese really finishes it off well. Try it, you won’t be disappointed.
m1che11eanderson on 4.17.2010
This was tasty and I used already Mexican-ized chicken leftover from another recipe (just added them the last half hour) and dehydrated onions because I’m lazy. Passed it onto my coworkers as they were drooling over my leftovers!
ConnerNJaker'sMom on 5.17.2010
Oh’ my, was this good! It was easy and quick the way I did it. I cooked it in a stock pot, threw in my chicken and onions (omitted the bell pepper, we don’t care for it). Cooked until the onions were soft, then threw everything else in the stock pot and simmered for an hour, stirring occasionally. My husband who is extremely picky told me I could make it again… lol (brat!)
profgena on 10.10.2010
Easily my favorite recipe on TK. I’ve made this several times and it’s become a family favorite. It tastes better as leftovers and can easily be changed up per your family’s ingredient choices. This recipe is a winner all around!! So very easy AND ridiculously delicious!
angiedear on 1.6.2011
This is in the crockpot as I type and it smells so great!
Mary C on 1.16.2011
This was so good! I made it for friends last week, and we all loved it. I did add a second can of cream of chicken soup, because I like a thicker soup. But other than that, this recipe is perfect! Easy and spicy and tasty – exactly what I was looking for. Thank you!
I’m going to blog about this recipe, and I’ll link to this page and your blog. The post will be published next week (January 24).
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