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Chicken Enchilada Soup for the Stovetop
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Pumpkin-infused chicken enchilada soup: A healthy twist on a classic favorite!
Ingredients:
  • 3 cups fat-free chicken broth
  • 1.25 cups finely chopped celery
  • 0.5 cup diced yellow onion
  • 3 cups green enchilada sauce
  • 1 (15 ounce) can pumpkin puree
  • 10 ounces cooked boneless, skinless chicken breast, chopped
  • 1 cup frozen corn
  • 1 dash hot pepper sauce
Instructions:
  • In a large pot, bring broth to a boil. Add celery and onion, simmer until slightly tender, around 5 minutes. Stir in enchilada sauce and pumpkin. Return to a simmer, add chicken and corn, mix well, and cook until heated through, about 3-5 minutes. Finish with a dash or more of hot sauce.

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