- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 106.7
- Total Fat: 2.2 g
- Cholesterol: 15.3 mg
- Sodium: 849.0 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 5.0 g
- Protein: 10.3 g
HG Tortilla Soup Hungry Girl inspiredSubmitted by: AMBER353
IntroductionI took the The Whole Enchilada Chicken Soup by Hungry Girl and made it as a Tortilla Soup and my family loved it. I'd love to hear any other ideas. BTW, the pumpkin may sound funny, but it's an amazing addition to many recipes. Gotta love Hungry Girl I took the The Whole Enchilada Chicken Soup by Hungry Girl and made it as a Tortilla Soup and my family loved it. I'd love to hear any other ideas. BTW, the pumpkin may sound funny, but it's an amazing addition to many recipes. Gotta love Hungry Girl
1 cup Fat Free Chicken Broth
1 1/4 cup Chopped Celery
1/2 cup Chopped Onion
3 cup Green Enchilada Sauce
1 15oz can Pure Pumpkin
10 oz Cooked and chopped Boneless Skinless Chicken Breast
1 cup Frozen Corn
2 Low carb tortillas in small pieces *toasted is also good
Fat Free Shredded Cheese
In a large pot, bring broth to a boil. Add celery and onion, and simmer for about 5 minutes, until slightly tender.
Add 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 tortilla pieces before serving.
You can add Fat Free Shredded Cheddar and hot sauce, just add the calories too.
Number of Servings: 9
Recipe submitted by SparkPeople user AMBER353.
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Member Ratings For This Recipe
Just made this for dinner and was very surprised to have my taste buds tingling with joy. Seriously though, this is a very good recipe. It has the taste of a normal high calorie soup but without the calories. However, we substituted the pumpkin for ground red chile and black beans. Enjoy! - 1/30/10
This soup is awesome!! I lived in the SW for years and always thought I was a 'tortilla soup snob', but this soup beats any I've eaten regardless of the number of calories in it.
I 'fryed' my chicken in a sprayed pan, and added cumin, roasted green chilies, smoked paprika, and Mex oregano. Than - 1/25/10
No pumpkin around here, even tinned pumpkin puree is rarer than hen's teeth; but, I think substituting butternut squash would work really well. - 2/4/10
Reply from AMBER353 (2/4/10)
I stocked up during the holidays on pumpkin. I have a brownie recipe that uses them too. I'm down to one can left. I love the butternut squash idea, let me know how that works out.
I morphed this recipe a bit - I made a double recipe - I make a cilantro salsa that I substitiuted for the green enchiladas sauce, added about 1 c of my home made red enchilada sauce, added yellow, orange, red peppers, & 1.5 litre of ff chicken broth and omited the celery + 1tsp garlic +can bl beans - 12/15/10