Chicken Enchilada Soup for the Stovetop recipe

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Ingredients

3 cups fat-free chicken broth
1 ¼ cups finely chopped celery
½ 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

Nutrition Info

200.3 calories
carbohydrate: 15 g
cholesterol: 43.9 mg
fat: 10.2 g
fiber: 3.9 g
protein: 13.8 g
saturatedFat: 4.4 g
servingSize: -
sodium: 328.8 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring broth to a boil in a large pot. Add celery and onion, reduce heat, and simmer until slightly tender, about 5 minutes. Stir in enchilada sauce and pumpkin. Return soup to a simmer and add chicken and corn. Mix well. Cook until heated through, 3 to 5 minutes. Add a dash or more of hot sauce.

Recipe Yield

8 cups

Recipe Note

Low-calorie, low-fat enchilada soup with a surprising twist that brings it all together. Serve with shredded fat-free Cheddar cheese and crushed baked tortilla chips if you like.

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