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The Whole Enchilada Chicken Soup

Bowl of enchilada soup with tortilla strips on top.


3 cups fat-free chicken broth

1 1/4 cups finely chopped celery

1/2 cup diced sweet yellow onion

3 cups green enchilada sauce

1 15 oz. can pure pumpkin

10 oz. cooked boneless, skinless lean chicken breast, chopped or shredded

1 cup frozen white or yellow corn

Optional: dash of hot sauce, or more to taste

Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips


In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.

Stir in enchilada sauce and pumpkin. Once soup returns to low boil, add chicken and corn and mix well. Cook for an additional 3-5 minutes, until soup is heated throughout.

Add a dash or more of hot sauce if desired. Serve and top with shredded cheese and/or crushed chips.

Yield: 9 servings

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