THE WHOLE ENCHILADA CHICKEN SOUP

This a delicious, easy and low calorie soup.

3 cups fat-free chicken broth
1-1/4 cups finely chopped celery
1/2 cup diced sweet onion
3 cups green enchilada sauce
1 15oz. can pure pumpkin
10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
1 cup frozen corn
dash of hot sauce

Optional toppings: shredded fat-free cheese, crushed, baked tortilla chips.

In a large pot, bring broth to a low boil on the stove. Add celery and onion, simmer for about 5 minutes. Stir in enchilada sauce and pumpkin. When soup returns to a low boil, add chicken and corn and mix well Cook for 3 to 5 minutes more until soup is heated. Add a dash of hot sauce, if you like. Serve and top with cheese and/or chips.

Makes 9 servings with 105 calories per cup. ENJOY!