The Whole Enchilada Chicken Soup

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Nutritional Info

Servings Per Recipe: 9
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

View full nutritional breakdown of The Whole Enchilada Chicken Soup calories by ingredient

Introduction

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-oz. can pure pumpkin
10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
1 cup frozen white (or yellow) corn
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips 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-oz. can pure pumpkin
10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
1 cup frozen white (or yellow) corn
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips

Number of Servings: 9

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-oz. can pure pumpkin

10 oz. cooked boneless skinless lean chicken breast, chopped or shredded

1 cup frozen white (or yellow) corn

Optional: dash hot sauce, or more to taste

Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips

Directions

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