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"What a wonderful guilt free soup! I also made as written, but I used an immersion blender to cut up some of the larger broccoli pieces and I thought it had a nice texture. My husband, who needs no diet, thought it was one of my better ww meals. I served it with an Orowheat sandwich thin toasted for dipping for 1 added point."
Feb 23, 2010 on Food.com
"This was so easy to make and turned out really well. It was a bit on the bland side, so I will try using the fiesta cheese soup next time. I halved the recipe exactly since my husband won't eat leftovers and it is just the 2 of us. I cooked it on low for almost 6 hours, but was sure to make sure the chicken was covered with sauce the entire time. ..."
Feb 27, 2008 on Food.com
"I liked this a lot, although my husband wasn't quite as impressed. I used freshly grated parmesean cheese, and it turned out well. Thanks!"
Feb 27, 2008 on Food.com
"Wonderful easy recipe. I'm a newlywed inexperienced cook, so I'm always trying new things. My husband said this is the best thing I have tried yet. As many people did, I added rice to the crockpot 1 hour before serving it, about 1 cup I think. Turned out perfectly! We too enjoyed the leftovers on tortillas the next day. Thanks!"
Feb 7, 2008 on Food.com
"This was wonderful - we couldn't stop eating it. I omitted the onions and used 1 lb ground beef but forgot to season it with taco mix and it turned out just fine. My can of enchilada sauce was only 10 oz, which was fine as well. Easy to make and cooked quickly. I think I will try it next time with chicken and green sauce for variety. Will definite..."
Sep 19, 2007 on Food.com
"This was fantastic!! I used to eat this when I went to college in Texas, and this tastes just like I remember. I too combined everything and thought it tasted great. Instead of using a whole chicken, I use 4-5 very large chicken breasts cooked and cut up. I also enjoy adding crushed chips on top of the entire dish for a little crunch. I used low c..."
Aug 21, 2005 on Food.com
"This tasted excellent but took me longer than 20 minutes to make (although I admit I am a novice. I plan on making this one again."
Jun 17, 2004 on Food.com