Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
14.5 oz. can fat-free less sodium chicken broth1 1/4 cups finely chopped celery 1/2 cup diced sweet yellow onion28-oz. can green enchilada sauce15-oz. can pure pumpkin13 oz. canned premium chunk chicken, drain liquid into soup and then shred chicken15.25 oz. can whole kernel corn, no salt addedOptional: dash hot sauce, or more to tasteOptional toppings: shredded fat-free cheddar cheese, c rushed baked tortilla chips
In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, 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 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
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
Nutritional Info Amount Per Serving
- Calories: 126.6
- Total Fat: 3.5 g
- Cholesterol: 22.2 mg
- Sodium: 785.0 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 4.6 g
- Protein: 8.6 g
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