Posted: 1/18/2011 7:42:27 AM
Sounds good, but the recipe makes no sense in terms of how much liquid it calls for (too little!)...16 oz. of broth and 19 oz. can of enchilada sauce = 35 oz. The serving size is stated as 6 (1 1/3 cups), which if you do the math comes out to 64 oz. Like I said, it makes no sense. Just trying to help out someone who always follows recipes exactly as stated. I could see if they said to add the whole carton of broth, not just "2 cups."
Posted: 1/17/2011 11:01:46 PM
Since everyone has such good remarks, why does this only have two stars in its review.
Posted: 1/17/2011 10:14:46 PM
I have not tried this soup, but it seems close to the Taco Soup that I make on a regular basis! I wil be trying it next time we have a cold snap. I would use Rotel w/green chilies in it also.
Posted: 1/17/2011 9:22:20 PM
I would recommend taking a store bought rotissere chicken and shredding the meat. It taste amazing.
Posted: 1/17/2011 6:27:28 PM
Any reason why you cant use boneless chicken breasts? Why mess with the bones if you dont have to. Looks yummy, cant wait to try it!
Posted: 1/17/2011 5:44:50 PM
I agree also....2 can of enchilada sauce. I also added about 1/4 cup of masa flour (mixed with one of the cans of enchilada sauce to thicken a little bit. Made it a little richer. We definitely will make this a regular!
Posted: 1/17/2011 11:12:57 AM
Instead of using 2 cans of enchilada sauce, consider still using 1 can and adding 1 can of diced tomatoes-include the juice. (the spicy tomatoes work best!)
Posted: 12/1/2010 3:23:05 PM
Very Good. I agree with using 2 cans hot enchilada sauce.
Posted: 10/29/2010 2:06:37 PM
This soup is a favorite in our house. I used two cans of HOT enchilada sauce instead of one. The kick from the sauce mixed w/the fresh cilantro will clear the nasal passages. I will continue to make this soup.