The Whole Enchilada Chicken Soup
- Number of Servings: 9
Ingredients
3 cups fat-free chicken broth1 1/4 cups finely chopped celery 1/2 cup diced sweet yellow onion3 cups green enchilada sauceOne 15-oz. can pure pumpkin10 oz. cooked boneless skinless lean chicken breast, chopped or shredded1 cup frozen white (or yellow) cornOptional: dash hot sauce, or more to tasteOptional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips
Directions:
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.
Enjoy!!!
MAKES 9 SERVINGS
Serving Size: 9
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.
Enjoy!!!
MAKES 9 SERVINGS
Serving Size: 9
Nutritional Info Amount Per Serving
- Calories: 109.4
- Total Fat: 1.4 g
- Cholesterol: 19.4 mg
- Sodium: 446.5 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 4.1 g
- Protein: 9.5 g
Member Reviews
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DDEBBYWILSON
This is a great Hungry Girl recipe, if you like Chili's Chicken Enchilada Soup. Quick & easy. I used a 12.5 oz. can Swanson's Premium Chunk Chicken in place of the chicken breast. I also substituted 2 cups of homemade green salsa for 2 cups of the green enchilada, since I only had one can of sauce - 10/10/11