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| Hungry Girl 300 under 300 By Lisa Lillien Recipe Page 396
Points Value 3 Can Add Hot Sauce, Cheddar CHeese, and Tortilla Chips to top of soup |
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| Ingredients: | |||||
| 3 Cups | Chicken Broth | ||||
| 1 1/4 Cups | Celery, Finely Chopped | ||||
| 1/2 Cup | Onion, Diced | ||||
| 3 Cups | Green Enchilada Sauce | ||||
| 15 Oz | Pure Pumpkin | ||||
| 10 Oz | Chicken Breast, Shredded | ||||
| 1 Cup | Corn, Frozen | ||||
| Directions: | |||||
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1. In a large pot, bring broth to a low boil on the stove. Add celery and onion and simmer until slightly tender, about 5 minutes
2. 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 sould is heated throughout. 3. Add a dash or more hot sauce. Serve and if you like top with cheese and/or crushed chips |
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