Alerts
COVID-19 update

We follow the Kansas Department of Health and Environment's phased vaccination distribution plan. Visit our vaccine updates page often for the latest information.

Skip Navigation

The Whole Enchilada Chicken Soup

Bowl of enchilada soup with tortilla strips on top.

Ingredients

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

Preparation

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

You may also be interested in

Explore more news, events and media