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Whole Enchilada Chicken Soup
Nb persons: 9
Yield:
Preparation time:
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| The Whole Enchilada Chicken Soup PER SERVING (1 cup): 105 calories, 1.75g fat, 641mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 11g protein -- PointsPlus® value 3* 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:
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
Hungrygirl.com
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