Comments on: Creamy Chicken Enchilada Soup and Cream of Whatever Soup

By: Katie

Katie — Mon, 04 May 2015 03:10:34 +0000

In reply to Laura. I typically use Silk 30 or 60 calorie.

By: Laura

Laura — Sun, 03 May 2015 20:43:03 +0000

Do you use full fat Almond Milk in your recipes or do you use the lighter versions?

By: Katie

Katie — Thu, 15 Jan 2015 16:35:50 +0000

In reply to Shandon Anderson.

I often use Earth Balance Buttery Spread – I can find it stores like Sprouts, Trader Joes, and occasionally at Kroger Affiliates. However, if you don’t have a dairy aversion/intolerance, regular butter should work just fine as well 🙂

By: Shandon Anderson

Shandon Anderson — Thu, 15 Jan 2015 15:30:41 +0000

What is a butter substitute? Where do you buy it?

By: Katie

Katie — Tue, 21 Jan 2014 20:05:14 +0000

In reply to TC Carson. Oops! I recently moved this recipe over to a new format, and it looks like that part got cut out. It's actually 25 ounces of canned chicken :) Let me know if you have any other questions!

By: TC Carson

TC Carson — Tue, 21 Jan 2014 19:54:31 +0000

I was looking for a crock pot Haystack recipe and found yours then I clicked on your “Cream of “Whatever” Soup and found your Chicken Enchilada Soup. The recipe ingredients starts out with 25 ounces of and then nothing. I am assuming that it means the cans you used are all 25 ounces. And if I am correct have you have tried it with smaller can sizes. This sounds very good and I am looking forward to trying it.

By: Lorraine @ Cookin For the Seven Dwarfs

Lorraine @ Cookin For the Seven Dwarfs — Wed, 13 Mar 2013 05:25:03 +0000

I loooove Enchilada soup! This makes me want to go make some right now! 🙂 Thanks for linking up at Sweet & Savoury Sundays!

By: Krista

Krista — Sun, 10 Mar 2013 22:45:56 +0000

This looks so warm, comforting and yummy on a cold night. I love the green enchilada sauce! Thanks for sharing at Church Supper. Love seeing new faces. Have a blessed week & come back soon ~EMM

By: Shannah @ Just Us Four

Shannah @ Just Us Four — Wed, 06 Mar 2013 02:13:00 +0000

This sounds delicious! I can’t wait to try it.