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