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

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  • kristinajaffe
    kristinajaffe Posts: 128 Member
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    me too about adding the pumpkin to any red sauce... love it.. can't wait to try this recipe.. :)
  • Murphy15
    Murphy15 Posts: 142
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    Yum! Looks great!
  • Dtho5159
    Dtho5159 Posts: 1,054 Member
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    Oh my word that sounds yummy!!
  • Tuffjourney
    Tuffjourney Posts: 971
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    Did anyone try it with the red enchilada sauce? Just wondering since I have that and not the green.
  • chrissym78
    chrissym78 Posts: 628 Member
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    yummy!
  • sweetsurrendering
    sweetsurrendering Posts: 1
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    sounds delicious! going to make it next week. love pumpkin, spicy anything, so this is a great combo!
  • kblund
    kblund Posts: 17 Member
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    bump
  • debcarv
    debcarv Posts: 256 Member
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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!
  • kappyblu
    kappyblu Posts: 654 Member
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    bump :smile:
  • madyncaden
    madyncaden Posts: 312 Member
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    bump
  • nwilson1213
    nwilson1213 Posts: 32 Member
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    Yum! Am so going to make it this weekend!
  • sjackson1717
    sjackson1717 Posts: 94 Member
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    bump
  • sg1982
    sg1982 Posts: 69 Member
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    Yummy! Really nice recipe, thanks for share!
  • DorisR184
    DorisR184 Posts: 471 Member
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    Bumpity! Thanks for sharing :smile:
  • Wherethebleepisourstork
    Wherethebleepisourstork Posts: 62
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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!
  • greatsteelersgirl
    greatsteelersgirl Posts: 43 Member
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    thank you, it sounds great!
  • nikkilou1978
    nikkilou1978 Posts: 146 Member
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    Bump.
  • kateopotato
    kateopotato Posts: 215 Member
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    I think I'm going to make this for dinner sometime this week. Looks amazing

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