Low-calorie, low-fat enchilada soup with a surprising twist that brings it all together. Serve with shredded fat-free Cheddar cheese and crushed baked tortilla chips if you like.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
8
Yield:
8 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

200 calories; protein 13.8g; carbohydrates 15g; fat 10.2g; cholesterol 43.9mg; sodium 328.8mg. Full Nutrition
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