Chicken Enchilada Soup for the Stovetop recipe
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- 3 cups fat-free chicken broth 1 ¼ cups finely chopped celery ½ cup diced yellow onion 3 cups green enchilada sauce 1 (15 ounce) can pumpkin puree 10 ounces cooked boneless, skinless chicken breast, chopped 1 cup frozen corn 1 dash hot pepper sauce
Nutrition Info
- 200.3 caloriescarbohydrate: 15 gcholesterol: 43.9 mgfat: 10.2 gfiber: 3.9 gprotein: 13.8 gsaturatedFat: 4.4 gservingSize: -sodium: 328.8 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Chicken Enchilada Soup for the Stovetop
Directions
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Bring broth to a boil in a large pot. Add celery and onion, reduce heat, and simmer until slightly tender, about 5 minutes. Stir in enchilada sauce and pumpkin. Return soup to a simmer and add chicken and corn. Mix well. Cook until heated through, 3 to 5 minutes. Add a dash or more of hot sauce.