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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

The Whole Enchilada Chicken Pumpkin Soup Recipe

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This recipe for The Whole Enchilada Chicken Pumpkin Soup is from Ray & Sandy's Hideaway , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. Fat-Free Chicken Broth
1 1/4 c. Celery, Finely Chopped
1/2 c. Sweet Yellow Onion, Diced
3 c. Green Enchilada Sauce
1 15oz. Can Pure Pumpkin
10 oz. Cooked Boneless Skinless Lean Chicken Breast, Chopped or shredded
1 c. Frozen White (or yellow) Corn
Directions:
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.
-Optional-
Dash hot sauce, or more to taste
Toppings:
shredded fat-free cheddar cheese, crushed baked tortilla chips.
Personal Notes:
Personal Notes:
Great warm filling soup.
Shhh...don't tell, it's weight watchers.
Enjoy.

 

 

 

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