Chicken Enchilada Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 26, 2015
2 ench cans, 1 rotel w/habanero, 1 box and can chick broth, 2 blk bn, doubl spices, 1 1/4 corn meal. Reserve can broth to mix with corn meal
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Cooking Level: Intermediate

Home Town: Gurnee, Illinois, USA
Living In: Davenport, Florida, USA
Reviewed: May 28, 2014
Didn't change anything, very tasty we loved it! Emida
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Reviewed: Jan. 4, 2014
We loved this recipe. Only change I made was for my family - I used a lot less Chilli Powder - I only used 1/2 teaspoon. This still ended up being a hearty yummy soup.
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Cooking Level: Intermediate

Home Town: Goodhue, Minnesota, USA
Living In: Murdock, Nebraska, USA

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Reviewed: Oct. 6, 2012
Loved it! Will make again for sure. Only needed more salt.
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Photo by MrsFisher0729
Reviewed: Oct. 4, 2012
My husband and I really enjoyed this soup topped with sour cream, sharp cheddar cheese and black olives. I cheated and used the meat from an entire store-bought rotisserie chicken. Because of that change I added one tablespoon of chicken flavored Better Than Boullion to the water to provide the stock that my batch was missing due to using the pre-cooked chicken. I let it simmer on the stove on low for sabout four hours (simulating a Crock Pot) which reduced the liquid slightly and concentrated the wonderful spices. Perfect chicken enchilada soup!
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Photo by MrsFisher0729

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA
Living In: Dallas, Texas, USA
Photo by SunnyDaysNora
Reviewed: Aug. 25, 2012
This was rather bland as written. I added 1 tsp salt, 1 tsp pepper, 1 tsp ground cayenne, 2 tsp oregano, and an extra tsp garlic powder- with the changes this is a 4 star recipe.
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Photo by SunnyDaysNora

Cooking Level: Expert

Home Town: Paso Robles, California, USA


 
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