Friday, November 25, 2011

The Whole Enchilada Chicken Soup

This is another recipe from Hungry girl that my sister-in-law introduced me to.  I was skeptical at first because it includes a can of pumpkin, but it turns out that it is a perfect hint to the soup.  This soup is super easy and is quite tasty (man do I need to get some more adjectives besides tasty, yummy, and delicious!). It is great for the cool winter months slowly starting to descend on us her in Chicago - plus, in my book you can't go wrong with anything with a hint of Mexican!

The Whole Enchilada Chicken Soup
From: Hungry Girl

3 cups fat-free chicken broth
1 1/4 cup finely chopped celery
1/2 cup diced sweet yellow onion
3 cups green enchilada sauce
1 can 15oz can pure pumpkin
10oz cooked boneless skinless lean chicken breast, chopped and shredded
1 cup frozen corn
optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips

1. 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.

2. 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.

3. Add a dash or more hot sauce if desired.  Serve and, if you like, top with shredded cheese and/or crushed chips


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