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
Ingredients:
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
Directions:
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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