Chicken Tortilla SoupSubmitted by: MELIANICHOLS
14.5 oz. can fat-free less sodium chicken broth
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion
28-oz. can green enchilada sauce
15-oz. can pure pumpkin
13 oz. canned premium chunk chicken, drain liquid into soup and then shred chicken
15.25 oz. can whole kernel corn, no salt added
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, c rushed baked tortilla chips
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.
Serving Size: 9-1 cup servings