THE WHOLE ENCHILADA SOUP
My boyfriend's mom gave me this recipe and I wanted to post it for safe keeping. The recipe makes a LOT but you're probably going to want to go for seconds or thirds... so plan accordingly. The pumpkin might seem strange but it helps thicken the soup and you can't even taste it. Make sure you get PURE pumpkin, not Pumpkin Pie Mix like I did the second time I made this, otherwise it will be too sweet.
Provided by CooknBoogie
Categories Chicken Breast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth to a boil.
- Add celery and onion and cook until tender.
- Stir in enchilada sauce and pumpkin.
- Bring to a boil.
- Add chicken and corn. Mix well until heated.
- Serve with cheese, hot sauce and totilla chips if desired.
Nutrition Facts : Calories 159.6, Fat 6.3, SaturatedFat 1.8, Cholesterol 26.6, Sodium 619.6, Carbohydrate 16.8, Fiber 1.7, Sugar 4.7, Protein 10.4
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