Comments on: Chili’s Chicken Enchilada Soup

By: Anonymous

Anonymous — Sun, 05 Feb 2012 15:56:00 +0000

A couple of years ago, chili’s began to prepare this soup in an industrial setting and it is no longer prepared in house. The texture has changed radically. I have not updated the original recipe.

By: Merlin73

Merlin73 — Sun, 05 Feb 2012 15:49:00 +0000

Just had this soup from Chili’s yesterday. Don’t recall any tomatoes in the texture of the soup, onions either. Perhaps they puree them? Not seeing how this can be the same.

By: foodie

foodie — Wed, 01 Feb 2012 08:16:00 +0000

The recipe states clearly.. 2C. crushed tomatoes, and it says to add the them right before the cheese and after the 3 quarts of remaining h2o… maybe you overlooked it. good luck!

By: Twana79brown

Twana79brown — Tue, 31 Jan 2012 00:21:00 +0000

Taking into consideration the salt and chicken stock advice I got this recipe right on. Cant wait to make it again.

By: APRIL<3

APRIL<3 — Sat, 14 Jan 2012 18:27:00 +0000

SO SHE WANTS US TO MIX 1 QUART OF CHICKEN BROTH TO THE MASA? AND WHERE DID THE RECIPES LIST ASK FOR TOMATOES? DO WE DICE THEM? AND ABOUT HOW MUCH?