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    You are in: Home / Mexican / Chicken Enchilada Soup Recipe
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    Chicken Enchilada Soup

    Chicken Enchilada Soup. Photo by seal angel

    1/1 Photo of Chicken Enchilada Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    PugMomma Brenda's Note:

    adapted from the Dallas Cowboys' Wives Cookbook

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute onion and garlic in olive oil. Add the next 10 ingredients;.
    2. 2
      bring to a boil. Cover, simmer for one hour. Cut tortillas into 1/2".
    3. 3
      strips; add with the cheese to the soup. Simmer (uncovered) for 10.
    4. 4
      minutes. Serve.

    Ratings & Reviews:

    • on March 27, 2014

      45

      Good soup! I used leftover rotisserie chicken too. Added two more garlic gloves, half can of corn, and can of diced tomatoes. In the last hour I turned the crockpot to high and through in 6 diced corn tortillas and a chopped up zuchinni.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 29, 2013

      45

      We love this soup! It's easy and tastes as if you spent all day cooking it. We make it when we've had rotisserie chicken leftover! YUMMY!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Enchilada Soup

    Serving Size: 1 (373 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 447.7
     
    Calories from Fat 267
    59%
    Total Fat 29.7 g
    45%
    Saturated Fat 14.0 g
    70%
    Cholesterol 64.0 mg
    21%
    Sodium 1645.5 mg
    68%
    Total Carbohydrate 24.2 g
    8%
    Dietary Fiber 1.6 g
    6%
    Sugars 3.1 g
    12%
    Protein 21.5 g
    43%

    The following items or measurements are not included:

    chicken breasts

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