The food blogger described this soup as easy and one pot (low mess in my mind) so I was on it. I'm glad that I tried a new recipe today. A soup was a great idea for a very cold, wintry day. And I love an enchilada/tortilla taste. Yum. I do need to say that this isn't very authentic Mexican. It felt like cheating but that's okay.
I think maybe I didn't use enough chicken. I'd probably add more vegetables of some sort too. I guess I'm used to a chunkier soup but the flavor was there. I used a mild canned enchilada sauce. I wonder if hot would have been too hot?
I garnished with avocado, baked tortilla strips (strips with oil and salt, baked at 400 for 10 minutes), cilantro, lime, sour cream, pepper jack cheese. Yum-o!
I've noticed that I don't print out a recipe until I've committed to making it again. I did send this recipe link to my husband so he can print it out tomorrow. I need to add it to my binder for future meal rotations.
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