Sunday, January 24, 2010

Chicken Enchilada Soup

This recipe was adapted slightly from Hungry Girl.
It turned out really well, and was especially delicious with a layer of 3 lightly-oven-crisped corn tortillas as a base.

3 cups fat-free chicken broth
1 Tbsp minced garlic
1 medium-sized diced sweet yellow onion
3 cups green enchilada sauce
One 15-oz. can pure pumpkin
12 oz. cooked boneless skinless lean chicken breast, chopped or shredded
1 1/2 cup frozen white (or yellow) corn
1/2 tsp black pepper
1/2 tsp dried red pepper flakes
dash hot sauce, or more to taste

Optional toppings: shredded cheddar cheese, crushed tortilla chips

Directions:In a large pot, saute garlic and onion until slightly tender. Add broth and bring to a low boil on the stove. Simmer for about 5 minutes. Stir in enchilada sauce, pumpkin, and spices. Once soup returns to a 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 hot sauce. Serve and, if you like, top with shredded cheese and/or crushed chips.

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