I love this soup – it tastes delicious, and it’s real easy to make. I used green salsa this time instead of the enchilada sauce, and it worked great. Al liked it a lot, mainly because the salsa was hot and it gave the soup a little kick! I always serve this with cornbread, but you could use sour cream, cheese or tortilla chips.
6 stalks celery, chopped
1 onion, diced
2 cloves garlic, minced
1 (49 1/2 oz) can chicken broth
1 (28 oz) can green enchilada sauce
1 (15 oz) can pumpkin
10 oz cooked boneless chicken breast, shredded
1 (1 lb) pkg frozen white corn
Spray the bottom of a large soup pot with non-stick cooking spray and cook onions, garlic, and celery about 5 minutes until onion starts to turn translucent. Add broth, enchilada sauce, and pumpkin, and bring to a low boil. Add chicken and corn, and cook an additional 10 minutes until corn is cooked.