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Chicken enchilada soup is definitely one of my favorites. Many times it is compared to a thicker version of chicken tortilla soup and when done right, should taste just you are slurping up an enchilada. In a good way, a delicious way. It’s the perfect soup to make as nights begin to get a little colder and you want to curl up with something warm. Depending on your preference you can up the spice level in this soup by using more chili powder or a few diced jalapeno peppers. Consider making up a big batch and freezing the leftovers for meals on the go. It is also great without the chicken for vegetarians. Just use vegeatble broth and add in a can of pinto beans or corn.
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Toppings: chopped tortilla strips, chips, cilantro, onions, avocado, chopped jalapenos, cheese, Greek yogurt, light sour cream, etc.
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