Ingredients:
3 c fat free chicken broth (and reduced sodium)
1 1/4 c finely chopped celery
1/2 c diced sweet yellow onion (onion powder)
3 c green enchilada sauce
15 oz can pure pumpkin
10 oz cooked chicken, chopped or shredded
1 c frozen white or yellow corn
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips
1 1/4 c finely chopped celery
1/2 c diced sweet yellow onion (onion powder)
3 c green enchilada sauce
15 oz can pure pumpkin
10 oz cooked chicken, chopped or shredded
1 c 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 through.
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.
Makes 9 servings. (Mine only made 8.)
Nutritional Information:
Per 1 cup serving:
Calories: 107
Fat: 3g
Carbs: 14g
Protein: 9g
Ratings:
Kristen: 4
Dave: 4
This soup was really good. I didn't add the hot sauce and it was still plenty spicy from the enchilada sauce! Yum!
No comments:
Post a Comment