Thread: RR: Chicken Enchilada Soup

I made a few changes based on what I had on hand - I used red kidney beans, canned corn, red enchilada sauce (recipe didn't specify), I omitted the pepper, 1 cup of milk, and an 8 oz breast - when cooked, it weighed out to 6 oz. That said, I LOVED it. It made approx 6 cups of soup, each topped with 1 oz of shredded chicken - could use more, ...

Forgot to add, the above nutritonal info does NOT include the pepper jack cheese recommended in the original recipe. After serving, I topped each portion with an ounce of Sargento RF Mexican blend cheese (also not included in NI).

This looks good. Thanks for sharing.

That looks great. Thanks.

Always looking for versatile "cozy" soup recipes!! Thanks for sharing...

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thanks. I have a couple cans of the green enchilada sauce..might try it with that and see how it does. sounds good but with the first nip of fall here in Houston soup has been sounding appealing!

Thanks for posting Sharon

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Sounds really good! Thanks for sharing.