Wednesday, October 6, 2010

"The Whole Enchilada Chicken Soup"

3 c. fat free chicken broth (low sodium okay)
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion (I didn't have onion so I didn't use)
3 cups green enchilada sauce (2 small cans - I bought mild)
1 15oz can pure pumpkin
10 oz chopped or shredded cooked chicken (I used a rotis chick from the store)
1 cup frozen corn (or more)
I added cilantro - target has freeze dried herbs that last forever!
Optional - dash of hot sauce
Optional toppings: low fat shredded cheese, sour cream, crushed up chips (I used low fat)

In a large pot, bring broth to a slow boil. Add celery and onion and simmer for about 5 minutes.

Stir in enchilada sauce and pumpkin. After it returns to a boil, add chicken and corn and cilantro if using. Cook for 3-5 minutes.

Add hot sauce if using and toppings.

This really was so easy and so good!

Recipe Shared by: Kimberly Levitan, Leawood, KS
Recipe Source: Hungry Girl