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Best... soup... EVER! Hungry Girl "The Whole Enchilada Chick

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Replies

  • glassgallm
    glassgallm Posts: 276 Member
    Bump!
  • blondejillie
    blondejillie Posts: 305 Member
    Sounds great. I'm going to try it with tofu and veggie broth.
  • jmsuciu
    jmsuciu Posts: 6
    Bump- This sounds delicious! I will be trying it out although mine will be without chicken :)
  • 76wendyful
    76wendyful Posts: 202
    bump
  • nursestewart
    nursestewart Posts: 229 Member
    sounds great. thanks....bump
  • ❤lindsay❤dawn❤
    ❤lindsay❤dawn❤ Posts: 443
    YUM and *BUMP*!! : ))
  • erintheinspiration
    erintheinspiration Posts: 229 Member
    Love soup!
  • TheYankeeBelle
    TheYankeeBelle Posts: 37
    wow! I forgot about this soup!! thanks for posting!
  • mdh1127
    mdh1127 Posts: 93
    Yum...never used pumpkin before!
  • msh0530
    msh0530 Posts: 1,675 Member
    Not too sure about pumpkin, but I may try it. Thanks!
  • alc7181
    alc7181 Posts: 29
    Bump
  • nichole1027
    nichole1027 Posts: 79 Member
    bump
  • NicolePatriot
    NicolePatriot Posts: 621 Member
    Sounds sooo good! Bump
  • quickfin
    quickfin Posts: 78 Member
    sounds good to me!
  • emily356
    emily356 Posts: 318 Member
    Yum! I have a couple cans of pumpin in my pantry waiting to be used... will have to try this!!
  • gagagul
    gagagul Posts: 63 Member
    This sounds awesome~!~~:flowerforyou:
    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
  • AceyFaceX
    AceyFaceX Posts: 43
    Awesome! Can't wait to try this soup! Thanks for sharing (:
  • katkat1717
    katkat1717 Posts: 143 Member
    bump!
  • barbdip
    barbdip Posts: 24 Member
    Bump!
  • lin7604
    lin7604 Posts: 2,951 Member
    i'm not so sure of the pumpkin either... hummmmm i love soup but pumpkin in my soup, i just don't know?
  • LessMe2B
    LessMe2B Posts: 316
    Copy, Paste, Print for recipe binder!

    Thank you bunches, can't wait to try it!! :tongue:
  • amysj303
    amysj303 Posts: 5,086 Member
    sounds good, I will try it, however, I think it is 2 servings! otherwise it's about an ounce of chicken per serving!
  • BAMFMeredith
    BAMFMeredith Posts: 2,810 Member
    Totally just printed that out, sounds delicious! I could probably put everything in the crock pot on low in the morning and have an amazing dinner by the time I get home!
  • h0t_m0m
    h0t_m0m Posts: 79 Member
    Glad to see one that does not have red tomatoes!
  • raisingbabyk
    raisingbabyk Posts: 442 Member
    bump
  • bones24
    bones24 Posts: 27 Member
    bump
  • teenio7
    teenio7 Posts: 104 Member
    bump
  • iamthevieve
    iamthevieve Posts: 107
    I'll have to try this!
  • YouAreTheShit
    YouAreTheShit Posts: 510 Member
    Subscribe
  • ELIZACAY236
    ELIZACAY236 Posts: 39 Member
    Bump
This discussion has been closed.

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