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

    The Whole Enchilada Soup. Photo by CooknBoogie

    1/1 Photo of The Whole Enchilada Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    CooknBoogie's Note:

    My boyfriend's mom gave me this recipe and I wanted to post it for safe keeping. The recipe makes a LOT but you're probably going to want to go for seconds or thirds... so plan accordingly. The pumpkin might seem strange but it helps thicken the soup and you can't even taste it. Make sure you get PURE pumpkin, not Pumpkin Pie Mix like I did the second time I made this, otherwise it will be too sweet.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring broth to a boil.
    2. 2
      Add celery and onion and cook until tender.
    3. 3
      Stir in enchilada sauce and pumpkin.
    4. 4
      Bring to a boil.
    5. 5
      Add chicken and corn. Mix well until heated.
    6. 6
      Serve with cheese, hot sauce and totilla chips if desired.

    Ratings & Reviews:

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    Nutritional Facts for The Whole Enchilada Soup

    Serving Size: 1 (274 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 159.5
     
    Calories from Fat 56
    35%
    Total Fat 6.2 g
    9%
    Saturated Fat 1.7 g
    8%
    Cholesterol 26.5 mg
    8%
    Sodium 619.5 mg
    25%
    Total Carbohydrate 16.8 g
    5%
    Dietary Fiber 1.6 g
    6%
    Sugars 4.7 g
    18%
    Protein 10.4 g
    20%

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