Most people love chicken enchilada soup because of the cheese which makes most soups unhealthy. The secret ingredient (pumpkin) gives you fiber which keeps you full longer. It also has a lot of vitamin A, helps prevent chronic disease – there are a lot of health benefits of pumpkin. The best part of the “secret” ingredient, you’ll never know it’s in there. Don’t tell the family!
- Ingredients
-
-
- 3 cups fat-free chicken broth
-
- 1 1/4 cups finely chopped celery
-
- 1/2 cup diced sweet yellow onion
-
- 3 cups green enchilada sauce
-
- One 15-oz. can pure pumpkin
-
- 10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
-
- 1 cup frozen white (or yellow) corn
-
- Optional: dash hot sauce, or more to taste
-
- Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips
-
Directions
In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.
Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 – 5 minutes, until soup is heated throughout.
Add a dash or more hot sauce. (Or not. It’s your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.
