Enchilada Chicken Soup
Recipe from Carol McCune
Yield: 9 SERVINGS
PER SERVING (1 cup): 105 calories, 1.7Sg fat, 64lmg sodium, 12.Sg carbs, 2g fiber, 4g sugars, 11g protein PointsPlus® value 3
Ingredients:
- 3 cups fat-free chicken broth
- 1 1/4cupsfinely chopped celery
- 1/2 cup diced sweet onion
- 3 cups green enchilada sauce
- One 15-0z. can pure pumpkin
- 10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
- 1 cup frozen white (or yellow) com
- Optional: dash hot sauce, or more to taste
- Optional toppings: shredded 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.
- Serve with cheese and chips