The Whole Enchilada Chicken Soup
A soup inspired by Chili's whole enchilada chicken soup
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Ingredients
- 3 cups fat-free chicken broth
- 1 1/4 cups finely chopped celery
- 1/2 cup diced sweet yellow onion
- 3 cups green enchilada sauce
- One 15-oz. can pure pumpkin
- 10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
- 1 cup frozen white (or yellow) corn
- Optional: dash hot sauce, or more to taste
- Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips
Preparation
Step 1
In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.
Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout.
Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.