I put my chicken breasts in partially frozen and shredded the chicken the last hour of cooking. Also, I had to use taco sauce instead enchilada -- not sure what the difference is, but it was good!
This soup was wonderful! I am always looking for a light soup for rainy days and this one was perfect. I also learned a trick for shredding the chicken: after boiling, use your kitchen aid mixer and paddle attachment -- put on low for around 30 seconds and it shreds perfectly. This soup is definitely a make again!
Loved it! I have made this twice, I did not have a bay leaf either times and the second time I added black beans. Turned out great both times!!
Sorry but this was not a hit with us. It had heat but not much flavor and tasted watery to me even though I didn't add the water listed in the recipe.
Very good! I didn't have enchilada sauce, so I threw in an entire 28 oz can of mashed tomatoes (instead of the called-for 15 oz can). I also added an extra tbsp of chili powder, 1/2 tsp cumin, 1/2 tsp salt and a pinch of garlic powder. This is on top of the other spices already in the recipe! Garnished the soup with green onion and sour cream... Delish!
Sorry, I'm not giving this five stars, but it wasn't something I would make again, but, it wasn't bad, either. I guess we are still hooked on the "Skinny tortilla soup" from Taste of Home, it is very easy and creamier(you add refried beans).
Amazing and so easy. My picky husband even at it! 1-3-09 Update I have lost count of how many times I have made this. I add frozen chicken to the soup and shred an hour before serving and I usually omit the water.
I made this for my sister's 50th birthday party and it went very well!!! This recipe is absolutely delicious! The best part is that it is so simple to make. Everything is literally thrown in the crock pot and that's where the magic begins! It's great with the extra toppings but just as wonderful without! Thanks so much for this great recipe!!!
Finally! This was the perfect chicken Tortilla soup :) I've been looking for one that i really liked and this was right on! I used a small can of tomato paste instead of the tomatoes in preference(with some added water) and added black beans as others had. Since i was cooking it on low i threw in the chicken breasts uncooked and shredded them later, this was a really good way to do it :) Before serving i cooked in 8oz cubed velveeta cheese and 1/2 cup pulverized tortilla chips to thicken. I would suggest these last two additions if you like a thick and cheesy version of an otherwise still great soup :)
This was very flavorful but too watery for me. I will definitely make it again, but will leave out the water and just use the enchilada sauce and chicken broth so it's a thicker consistency. Thanks!