Chicken Enchilada Soup for the Stovetop

Name: Chicken Enchilada Soup for the Stovetop
Cuisine: Western

Features:

Cuisine:

Western

Directions

Ingredients :

3 cups fat-free chicken broth

1 ¼ cups finely chopped celery

½ cup diced yellow onion

3 cups green enchilada sauce

1 (15 ounce) can pumpkin puree

10 ounces cooked boneless

skinless chicken breast

chopped

1 cup frozen corn

1 dash hot pepper sauce

Methods :

Bring broth to a boil in a large pot. Add celery and onion, reduce heat, and simmer until slightly tender, about 5 minutes. Stir in enchilada sauce and pumpkin. Return soup to a simmer and add chicken and corn. Mix well. Cook until heated through, 3 to 5 minutes. Add a dash or more of hot sauce.