Mexican

The Whole Enchilada Chicken Soup is for Dinner.

The Whole Enchilada Chicken Soup takes several minutes to prepare.

The Whole Enchilada Chicken Soup takes several minutes to cook.

The Whole Enchilada Chicken Soup makes 9 servings.

The ingredients for The Whole Enchilada Chicken Soup are:

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

Here is how you make The Whole Enchilada Chicken Soup:

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 Serving Size:?9

The nutritional information for The Whole Enchilada Chicken Soup is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 109.4

• Total Fat: 1.4 g
• Cholesterol: 19.4 mg
• Sodium: 446.5 mg
• Total Carbs: 12.3 g
• Dietary Fiber: 4.1 g
• Protein: 9.5 g

The Whole Enchilada Chicken Soup is Mexican cuisine.