*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I've made this soup 4 times in a month it tastes exactly like Chili's restaurant enchilada soup which is my favorite. I only use 5 tortillas to put in the chix broth so it's not as thick. I also add one can of chopped chilis. I take the rest of the tortillas and cut them into thin strips and fry them in a little olive oil to make crispy strips to put in the soup for a bit of crunch....delicious!!!!! I made it for a group of people yesterday they raved and raved!
This is a wonderful creamy soup that is great when short on time. I use a roasted chicken (shredded) one large can of green sauce (no red sauce) and a small can of green chilis (no jalapeno). Add more broth if it gets too thick. I use a stick blender and give it a few whirls in the pot to smooth out the soup. top with grated cheese sour cream avocado and tortilla strips. (My husband makes strips by cutting corn tortillas into 1/4"x3" pieces laying them on a paper towel in the microwave and cooking for less than a minute. Watch it well as it will burn quickly!!!)
Very good but I think it needed some tweaks to make it 5 stars. Ten tortillas is too many for the amount of liquid...I cut it to 8 and still needed to add more broth. Granted it gave me more soup but it was also a bit bland since I didn't have more enchilada sauce to match the amount of broth. I used fat free half-and-half just to cut calories and obviously fat! Next time I'll do 4 or 5 tortillas and maybe a bit of cayenne...and I'll definitely make it again.
Tasted just like enchiladas! Very easy to make and delicious! Made enough for 4 generous servings. The tortillas did turn to mush so if you don't like a chowder consistency add them at the end and allow to soften slightly before serving. Either way delicious!! Will definitely make again and again.
I didn't have the corn tortillas so the soup was much thinner than it should have been. Added some extra spices- cumin and chili powder to kick up the flavor. Fresh chopped green pepper cheddar cheese and tortilla chips were an excellent topping.
This is a WONDERFUL soup. It is sooo much like the enchilada soup at a popular eating establishment. Trust me... you won't be sorry you tried it. Now I wasn't too sure about the corn tortillas with the chicken broth but it worked really well as a thickening base.