Hungry Girl The Whole enchilada Chicken Soup

By Castrofilippo

PER SERVING (1/9th of recipe, about 1 cup)
105 calories
1/75g fat
641mg sodium
12.5g carbs
2g fiber
4g sugar
11g protein

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-ounce can pure pumpkin
• 10 ounces cooked and shredded skinless lean chicken breast
• 1 cup frozen corn
• Dash hot sauce

Preparation

Step 1

1. In a large pot, bring broth to a low boil on the stove. Add celery and onion and simmer until slightly tender, about 5 minutes.

2. Stir in enchilada sauce and pumpkin. Ounce 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.

3. Add a dash or more of hot sauce. Serve and if you like, top with shredded cheese and/or crushed chips.