The Whole Enchilada Soup - cooking recipe

Ingredients

3 cups chicken broth
1 1/4 cups chopped celery
1/2 cup chopped onion
3 cups green enchilada sauce
15 ounces pumpkin puree
10 ounces cooked shredded chicken
1 cup frozen corn
hot sauce (optional)
shredded cheese (optional)
crushed tortilla chips (optional)

Preparation

Bring broth to a boil.
Add celery and onion and cook until tender.
Stir in enchilada sauce and pumpkin.
Bring to a boil.
Add chicken and corn. Mix well until heated.
Serve with cheese, hot sauce and totilla chips if desired.