Best... soup... EVER! Hungry Girl "The Whole Enchilada Chick
Replies
-
I've seen this one floating around the Hungry Girl universe - does it taste pumpkin-y? I don't love pumpkin, hence my hesitation!
No, you don't taste the pumpkin at all, it's just a filler.0 -
Bump0
-
omg. true story- this is AMAZING!!!!!!!!!!!!!!! i tweaked it just a bit, & it is still healthy & delish!!!!! Thanks for posting this!!0
-
Bump0
-
must try0
-
bump0
-
bump !0
-
bump! I'd love to try making this!0
-
Bump! Pumpkin??!?!? I love the green sauce, so I'm gonna have to try this. Thanks for posting0
-
This is VERY good, made it last weekend, my husband accidentally bought the red "hot" enchilada sauce...it ws a tad spicy but was really good! dropped a few croutons in, perfect!0
-
me too about adding the pumpkin to any red sauce... love it.. can't wait to try this recipe..0
-
Yum! Looks great!0
-
Oh my word that sounds yummy!!0
-
Did anyone try it with the red enchilada sauce? Just wondering since I have that and not the green.0
-
yummy!0
-
sounds delicious! going to make it next week. love pumpkin, spicy anything, so this is a great combo!0
-
bump0
-
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
-
bump0
-
bump0
-
Yum! Am so going to make it this weekend!0
-
bump0
-
Yummy! Really nice recipe, thanks for share!0
-
Bumpity! Thanks for sharing0
-
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
-
Bump.0
-
I think I'm going to make this for dinner sometime this week. Looks amazing0
This discussion has been closed.
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.6K Introduce Yourself
- 43.8K Getting Started
- 260.3K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.5K Recipes
- 232.5K Fitness and Exercise
- 431 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.6K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.8K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions