Chicken Enchilada Soup-Debbie Hamel

By á-1336

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.

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.