Chicken Enchilada Soup for the Stovetop

Directions

Instructions Checklist

• Step 1

  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

Per Serving:

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