Best... soup... EVER! Hungry Girl "The Whole Enchilada Chick
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me too about adding the pumpkin to any red sauce... love it.. can't wait to try this recipe..0
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Yum! Looks great!0
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Oh my word that sounds yummy!!0
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Did anyone try it with the red enchilada sauce? Just wondering since I have that and not the green.0
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yummy!0
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sounds delicious! going to make it next week. love pumpkin, spicy anything, so this is a great combo!0
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bump0
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Sounds delicious, don't you just love Hungry Girl recipes. Just finished making a batch of her cupcakes, an awesome 110 cals per cupcake. YUMMY!0
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bump0
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bump0
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Yum! Am so going to make it this weekend!0
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bump0
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Yummy! Really nice recipe, thanks for share!0
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Bumpity! Thanks for sharing0
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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
This soup is sooooo good and soooo easy!! Thanks again!0 -
thank you, it sounds great!0
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Bump.0
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I think I'm going to make this for dinner sometime this week. Looks amazing0
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