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Enchilada Chicken Soup Recipe

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This recipe for Enchilada Chicken Soup, by , is from Harbarger-Kirkpatrick-Ramirez-Slater Family Cookbook, 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!
Contributor:  
Contributor:  
Marcia Harbarger
Category:
Category:
Ingredients:  
Ingredients:  
*This is a very forgiving soup! The ingredients below can be adjusted to your preferences. I always add more chicken, onion, celery and corn than it calls for and my celery isn't always FINELY chopped!

3 cups chicken broth (*I usually use low sodium)
1 ¼ cup finely chopped celery
½ cup diced sweet yellow onion
3 cups green enchilada sauce - mild
1 15-ounce can PURE pumpkin (not pumpkin pie)
10 ounces cooked, boneless, skinless chicken breast, shredded
1 cup frozen yellow corn

If you want your soup on the spicy side, you can add a dash of hot sauce!

Optional toppings for soup soup:
Shredded Cheddar Cheese
Crushed tortilla chips
Sour Cream
Directions:
Directions:
In a large pot, bring the chicken broth to a low boil on the stove.
Add celery and onion and simmer for about 5 minutes, or until slightly tender.
Stir in the enchilada sauce and pumpkin.
Once the soup returns to a low boil, add the chicken and frozen corn (No need to have it thawed.)
Mix well. *Add hot sauce if you want a spicier soup.
Cook for an additional 10 - 15 minutes.

When serving, top with shredded cheddar and other toppings of your choice.

 

 

 

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