Comments on: Chicken Enchilada Soup

By: hollisbella

hollisbella — Mon, 05 Dec 2011 15:00:22 +0000

Very good, a little thick, but that was easily thinned with a little extra broth. Topped with corn chips and cheddar cheese, it was wonderful.

By: Danka

Danka — Mon, 07 Nov 2011 20:33:37 +0000

This soup is amazing. Healthy and delicious. Easily expandable and adjustable. I’ve made it six or seven times. Even if I throw in frozen chicken breasts and corn, it is all cooked perfectly by dinner time. It is quickly becoming my go-to recipe on days I need to throw something in the crock-pot. My whole family loves it.

By: Mary C

Mary C — Mon, 17 Jan 2011 00:31:08 +0000

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).

By: angiedear

angiedear — Sat, 08 Jan 2011 19:52:18 +0000

This was so good – served to five adults and no leftovers! The only thing I did differently was use cooked, shredded chicken breast. We added sour cream, cheese, and tortilla chips at the table. Even my 2 year old had a few bites…miracle!

By: angiedear

angiedear — Thu, 06 Jan 2011 15:46:56 +0000

This is in the crockpot as I type and it smells so great!

By: khokulei

khokulei — Tue, 28 Dec 2010 16:33:36 +0000

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!

By: mel15brk

mel15brk — Tue, 19 Oct 2010 15:29:54 +0000

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.

By: kcinthesunshine

kcinthesunshine — Tue, 19 Oct 2010 14:51:02 +0000

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.

By: profgena

profgena — Mon, 11 Oct 2010 03:10:05 +0000

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!

By: beanjelly

beanjelly — Tue, 05 Oct 2010 20:49:05 +0000

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. )