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Canned soups, enchilada sauce and a few other convenience items make this recipe one of my fast-to-fix favorites. Use mild green chilies if they suit your tastes, or try a spicier variety to give the soup more kick. -Cristin Fischer, Bellevue, Nebraska
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 cup) equals 207 calories, 10 g fat (4 g saturated fat), 41 mg cholesterol, 992 mg sodium, 15 g carbohydrate, 2 g fiber, 14 g protein.
Originally published as Enchilada Chicken Soup in Quick Cooking July/August 2002, p29
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jan. 08, 2009 by ceetwo
I switch out the red enchildada sauce for green for a delicious change...very popular in Southern California! Also try adding canned chopped black olives.
Reviewed on Aug. 04, 2008 by Nlheitzman
We've made this recipe several times and really like it. I didn't have the canned chicken on hand so baked a chicken breast and shredded it, worked wonderful. So easy to make also!
Reviewed on May. 16, 2008 by celeryrib
How easy can a recipe be? We ladeled ours over tortilla chips for spillage control with our toddlers.
Reviewed on Apr. 24, 2008 by hummeme
JennVaT2: It's Campbell's brand. Most large grocery stores should carry it.
Reviewed on Mar. 05, 2008 by JennVaT2
I was unable to find fiest nacho cheese soup at my grocery store. Where can I find this soup? I would really like to make this recipe. Thanks
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