ENCHILADA SOUP with PUMPKIN

It’s getting cold here!!  So soups like this is necessary for survival! 
This was so quick and easy, I just know I’ll be making it again soon!
I cooked extra chicken so that we could eat this along with quesadillas, but none of us needed a quesadilla, this hit the spot just the way it was! 
The enchilada sauce and the pumpkin together are perfect!  Go make this.

Enchilada Soup with Pumpkin
Adapted from Hungry Girl

3 cups chicken broth
1 1/4 cup celery, diced
1/2 cup onion, diced
30 ounces green enchilada sauce
15 oounces pumpkin
10 ozunces cooked chicken breast
1 cup frozen corn

  • In a large pot, bring broth to a low boil on the stove. 
  • Add celery and onion and simmer for 5 minutes until slightly tender. 
  • Stir in enchilada sauce and pumpkin. 
  • Once soup returns to a low boil, add chicken and corn and mix well. 
  • Cook for an additional 3 – 5 minutes until soup is heated through. 
  • Add a dash or so of hot sauce to taste.

Total calories = 907 calories
8 servings = 113 calories per serving

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