Enchilada Chicken Soup

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.

Enchilada Chicken Soup

Enchilada Chicken Soup

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.


About sunflowerswank

After working all of my life, I retired in June, 2011. I try to use my extra time to rest, exercise, paint my fingernails, play with my 9 cats, spend time with my husband, Al, and cook healthy and lower fat recipies for us to eat. I try to use as many fruits and vegetables in my menus as I can cram in, sometimes to the complaints of the hubs - LOL! I am also making over some of my old favorites to be heathier with more vegetables in them, and less fat.
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One Response to Enchilada Chicken Soup

  1. Al Dubuc says:

    So awesome!! I love it…and the cornbread tops off the dinner perfectly…

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