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.



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


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.


Nutrition Facts

200 calories; 10.2 g total fat; 44 mg cholesterol; 329 mg sodium. 15 g carbohydrates; 13.8 g protein; Full Nutrition