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    You are in: Home / Recipes / Enchilada Soup Recipe
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    Enchilada Soup

    Enchilada Soup. Photo by Literary Mom

    1/1 Photo of Enchilada Soup

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    5 mins

    12 mins

    JenniferB's Note:

    This is a great, mild soup. If you are looking to spice it up you can add a 4.5 oz. can of chopped green chillies. You can also substitute garlic powder for onion powder if you wish.

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    Units: US | Metric


    1. 1
      Bring the first four ingredients to a boil in a large pot.
    2. 2
      When boiling add all the ingredients except the garnishes.
    3. 3
      Reduce the heat to low and allow to simmer for 8 minutes stirring occasionally.
    4. 4
      Ladle into bowls, garnish and serve!

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    Ratings & Reviews:

    • on December 08, 2007


      Very easy. Very good. I toned down the oregano a little (1/8 tsp) and used a real boneless chicken breast. I like the addition of the pasta alot.

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    • on February 22, 2006


      Great soup! I halved the recipe, but otherwise followed it exactly, except for leaving out the garnishes--it didn't need them (and I forgot all about the cheese). It wasn't reminiscent of enchiladas (maybe they're different here in CA), but I added some hot sauce to it at the table (I was out of green chilies) and it gave it a nice kick. I served it with sourdough rolls, but tortilla chips would have worked too. The best thing about this recipe is how quick, easy and healthy it is. Thanks for saving me $30 on the take-out we would have bought if not for your recipe (it was a very long day and I had no energy to cook).

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    Nutritional Facts for Enchilada Soup

    Serving Size: 1 (2727 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 141.6
    Calories from Fat 27
    Total Fat 3.0 g
    Saturated Fat 0.7 g
    Cholesterol 16.7 mg
    Sodium 589.0 mg
    Total Carbohydrate 21.3 g
    Dietary Fiber 1.3 g
    Sugars 3.0 g
    Protein 8.6 g

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