Chicken Enchilada Soup-Debbie Hamel
By á-1336
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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 (I use the strips), fat free or low fat sour cream.
Details
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 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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