Chicken Enchilada Soup for the Stovetop

Low-calorie, low-fat enchilada soup with a surprising twist that brings it all together. Serve with shredded fat-free Cheddar cheese and crushed baked tortilla chips if you like.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 200 Calories

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 dash hot pepper sauce
• 1 cup frozen corn
• ½ cup diced yellow onion
• 3 cups fat-free chicken broth
• 1 ¼ cups finely chopped celery
• 3 cups green enchilada sauce
• 10 ounces cooked boneless, skinless chicken breast, chopped

Recipe Instructions

Step 1

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.