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    You are in: Home / Recipes / Chickadilla Soup (Chicken Enchilada Soup for the Slow Cooker) Recipe
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    Chickadilla Soup (Chicken Enchilada Soup for the Slow Cooker)

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    • on March 28, 2013

      This is a wonderful soup. To save time I use a purchased rotisserie chicken. After removing the skn and bones, I simmer them to make the broth for the soup. I usually refrigerate the broth and then skim off the extra fat. The only changes I made was using about 3/4ths of the chicken meat, 1 1/2 cups of frozen white corn and adding 1 Tbsp. of sugar along with the spices. I didn't make it in my crockpot, but simmered it on the stovetop for several hours on low heat.

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    Nutritional Facts for Chickadilla Soup (Chicken Enchilada Soup for the Slow Cooker)

    Serving Size: 1 (421 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 233.9
     
    Calories from Fat 33
    14%
    Total Fat 3.7 g
    5%
    Saturated Fat 0.8 g
    4%
    Cholesterol 39.9 mg
    13%
    Sodium 849.3 mg
    35%
    Total Carbohydrate 30.1 g
    10%
    Dietary Fiber 6.5 g
    26%
    Sugars 8.1 g
    32%
    Protein 21.5 g
    43%

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