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Another keeper. Love the Velveeta in this. The spiciness can easily be adjusted by the heat level and number of enchilada sauce and Rotel cans you put in. The saltiness can always be toned down with more chicken broth, and like me, you can always add more cheese! I will admit I did not use black beans only because I did not have any. I also halved the recipe pretty successfully.

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Laura O. September 28, 2014

Great I found it again. This recipe had made before and lost it. Thanks for leaving it here at Food.com Winter is here need to make and place in the freezer for those cold winter suppers. Thanks Goodwla

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mjg November 30, 2013

This was just ok for us. I think it was the chicken, it didn't seem to fit. Beef would be better, for us anyway. It makes a LOT. I had an 8qt pot and it was all the way up to the rim.

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armymomx2 December 07, 2008

Wow this recipe rocks. everyone in my family enjoyed this. Followed recipe as written. This is a keeper. Thanks Goodwla for sharing this gem.

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hungarian hillbilly November 26, 2008

this recipe was delicious, the best one I have tried on this website. It made so much, I have quite a bit in the freezer as well. I didn't add all of the chicken broth, because I like my soups more like a chowder, it was so delicious, and so filling!

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noelle319 November 20, 2008

Great recipe. Halved it and still ended up with alot. Used a little less enchilada sauce, as I didn't want it to be too spicy for my little girl. Topped with crushed tortilla chips and added the shredded cheese at the end. Also, I cooked all but the cheese in a crockpot on low for about 4 hours. Yum.

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Elizabetsy October 21, 2008

My husband and I LOVED this recipe - very good indeed! But take the advice very seriously to use a very large pot; this is a big portion, and freezing the extras is advisable.

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mehalic September 29, 2008
Chicken Enchilada Soup (Large Pot)