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Chicken Enchilada Soup for the Stovetop Recipe
Pumpkin adds a surprising twist to this quick and easy chicken enchilada soup that's low in fat and calories.
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Ingredients
- 3 cups fat-free chicken broth
- 1 1/4 cups finely chopped celery
- 1/2 cup diced yellow onion
- 3 cups green enchilada sauce
- 1 (15 ounce) can pumpkin puree
- 10 ounces cooked boneless, skinless chicken breast, chopped
- 1 cup frozen corn
- 1 dash hot pepper sauce
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