It's getting cold here!! So soups like this is necessary for survival!
This was so quick and easy, I just know I'll be making it again soon!
I cooked extra chicken so that we could eat this along with quesadillas but none of us needed a quesadilla, this hit the spot just the way it was!
The enchilada sauce and the pumpkin together are perfect! Go make this.
Enchilada Soup with Pumpkin
Adapted from Hungry Girl
3 cups chicken broth
1 1/4 cup celery, diced
1/2 cup onion, diced
30 oz green enchilada sauce
15 oz pumpkin
10 oz. cooked chicken breast
1 cup frozen corn
In a large pot, bring broth to a low boil on the stove. Add celery and onion and simmer for 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 through. Add a dash or so of hot sauce to taste.
Total calories = 907 calories
8 servings = 113 calories per serving
This is linked with:
No Whine Wednesday at Food on the Table
Works for me Wednesday at We Are THAT Family
What's on your Plate? at Good Cheap Eats
Show Us What You're Workin' With at Me and My Bucket
Whatcha Makin' at Scrap Addict 4 Sure
This Weeks Cravings: Pumpkin at Moms Crazy Cooking
Souper Sundays at Kahakai Kitchen