Diet Chicken Enchilada Soup

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 3 cups fat-free chicken broth (i used stock, it had exactly 3 cups in a bottle)
• 1 1/4 cups finely chopped celery
• 1/2 cup diced yellow sweet onion
• 1 (14 ounce) can mild green enchilada sauce
• 1 (28 ounce) can medium green enchilada sauce
• 1 (15 ounce) can pumpkin puree
• 10 ounces uncooked boneless skinless lean chicken breasts, chopped
• 1 (15 ounce) can sweet corn
• 1 dash hot sauce (i used a few dashes of frank's red hot sauce for a little kick)
• salt (i felt it needed it)
• 1 teaspoon taco seasoning
• shredded fat-free cheddar cheese, crushed baked tortilla chips

Recipe

• 1 in a large pot bring the broth, celery, onion, and enchilada sauces to a boil. whisk in the pumpkin. add corn and raw chicken and cover the pot tightly with a lid, turn the oven burner off, and let the pot sit, covered, for one hour. do not take the lid off! do not peek! the chicken needs to cook fully.
• 2 taste the soup. add a dash or more hot sauce, salt, and/or taco seasoning. (or not. it's your soup.) serve and, if you like, top with shredded cheese and/or crushed chips.