A Supportive Podcast for those Dealing with a loved one with Memory Loss

A Supportive Podcast for those Dealing with a loved one with Memory Loss

Chicken Enchilada Soup

Chicken Enchilada soup
This soup has a secret ingredient that makes this the perfect brain-healthy soup.

 

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.