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