Diet Chicken Enchilada Soup
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
1 cup
- Serves:
- 15
ingredients
- 3 cups fat-free chicken broth (I used stock, it had exactly 3 cups in a bottle)
- 1 1⁄4 cups finely chopped celery
- 1⁄2 cup diced yellow sweet onion
- 1 (14 ounce) can mild green enchilada sauce
- 1 (28 ounce) can medium green enchilada sauce
- 1 (15 ounce) can pumpkin puree
- 10 ounces uncooked boneless skinless lean chicken breasts, chopped
- 1 (15 ounce) can sweet corn
-
Optional
- 1 dash hot sauce (I used a few dashes of Frank's Red Hot Sauce for a little kick)
-
Optional
- salt (I felt it needed it)
-
Optional
- 1 teaspoon taco seasoning
-
Optional toppings
- shredded fat-free cheddar cheese, crushed baked tortilla chips
directions
- In a large pot bring the broth, celery, onion, and enchilada sauces to a boil. Whisk in the pumpkin. Add corn and raw chicken and cover the pot tightly with a lid, turn the oven burner off, and let the pot sit, covered, for one hour. Do not take the lid off! Do not peek! The chicken needs to cook fully.
- Taste the soup. Add a dash or more hot sauce, salt, and/or taco seasoning. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.
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RECIPE SUBMITTED BY
FOODIE!!