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    You are in: Home / Recipes / Diet Chicken Enchilada Soup Recipe
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    Diet Chicken Enchilada Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    mojoloh's Note:

    This recipe is amazing! Once you try it, you'll always have some stocked in your fridge or freezer. It's hard to believe that you can pig out on this guilt free. Don't be afraid of the pumpkin, it's in there for texture, it'll be alright! :)

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    Serves: 15



    Units: US | Metric


    • 1 dash hot sauce (I used a few dashes of Frank's Red Hot Sauce for a little kick)


    • salt (I felt it needed it)


    • 1 teaspoon taco seasoning

    Optional toppings


    1. 1
      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.
    2. 2
      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.

    Ratings & Reviews:

    • on November 02, 2011


      I made this to eat for lunch at work this week and it's yummy. I sprinkle on just a little chipotle cheddar. The only thing I'll do differently next time is to shred the chicken instead of cutting it in chunks. This recipe is a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Diet Chicken Enchilada Soup

    Serving Size: 1 (214 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 89.5
    Calories from Fat 19
    Total Fat 2.2 g
    Saturated Fat 0.5 g
    Cholesterol 12.1 mg
    Sodium 710.0 mg
    Total Carbohydrate 13.0 g
    Dietary Fiber 1.1 g
    Sugars 6.7 g
    Protein 5.5 g

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