Chicken Enchilada Soup For The Stovetop - cooking recipe

Ingredients

3 cups fat-free chicken broth
1 1/4 cups finely chopped celery
1/2 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

Preparation

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.