The Whole Enchilada Chicken Soup

PER SERVING (1 cup): 105 calories, 1.75g fat, 641mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 11g protein -- PointsPlus® value 3*

The Whole Enchilada Chicken Soup

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  • Prep Time


  • Total Time


  • Servings



  • 3

    cups fat-free chicken broth

  • cups finely chopped celery

  • ½

    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


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.


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