Ingredients
8
8 servings
- •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
- 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.
Nutritional Facts
Per 8 servings
- Calories: 200
- Carbohydrate: 15g
- Fat: 10g
- Fiber: 4g
- Protein: 14g
- Sugar: 3g
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