The Whole Enchilada Soup
Ready In: 35 mins
Serves: 8
Ingredients
- 3 cups chicken broth
- 1 1⁄4 cups chopped celery
- 1⁄2 cup chopped onion
- 3 cups green enchilada sauce
- 15 ounces pumpkin puree
- 10 ounces cooked shredded chicken
- 1 cup frozen corn
- hot sauce (optional)
- shredded cheese (optional)
- crushed tortilla chips (optional)
Directions
- Bring broth to a boil.
- Add celery and onion and cook until tender.
- Stir in enchilada sauce and pumpkin.
- Bring to a boil.
- Add chicken and corn. Mix well until heated.
- Serve with cheese, hot sauce and totilla chips if desired.
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