This stuff is spicy, tasty, and filling!
Don't let the pumpkin fool you- you don't taste it or notice it at all!
My husband had no idea of this secret ingredient until I told him.
Serve with some tortilla chips and a dollop of sour cream to mellow it out if needed.
Don't let the pumpkin fool you- you don't taste it or notice it at all!
My husband had no idea of this secret ingredient until I told him.
Serve with some tortilla chips and a dollop of sour cream to mellow it out if needed.
Makes 9 cups, 1 cup is approx. 2 Weight Watchers points
3 c. Fat Free Chicken broth
1 16 oz can diced tomatoes (do not drain)
1/2 c. diced onion
3 c. green enchilada sauce (or 2 10-oz cans)
1 15 0z can pure pumpkin
10 oz cooked shredded chicken (I used 1.5 raw large chicken breasts)
1 c. frozen corn
If chicken is raw, saute chicken in bottom of large soup pot with 1 tablespoon olive oil or non-stick cooking spray and diced onions. Then remove chicken to cut up or shred and put aside. Add chicken broth, enchilada sauce, tomatoes, and pumpkin to onions in soup pot.
If chicken is already cooked, saute onions alone in pot, then add broth, enchilada sauce, tomatoes, and pumpkin.
Heat to a low boil, stirring occasionally. Add chicken and corn, cook 5 minutes longer. Add salt and pepper to taste (I found it unnecessary). Enjoy!
