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The Whole Enchilada Chicken Soup*** by MELISSA RODRIGUEZ serves: 9	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

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:

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

Categories:

Ethnic Foods
Main Dishes
Soups