Chicken Enchilada Soup-Debbie Hamel

Chicken Enchilada Soup-Debbie Hamel
Chicken Enchilada Soup-Debbie Hamel

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 (I use the strips), fat free or low fat sour cream.

Directions

In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes or 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 5 minutes or so until soup is hot throughout. Add a dash or more of hot sauce, or not as you like. Serve, top with any optional toppings. 3 points a cup.

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