Enchilada Soup Recipe
- 3 C. Chicken Broth (I used vegetable broth)
- 1½ C. Chopped Celery
- ½ C. Dice Onion
- 3 Cans Green Enchilada Sauce (I used mild)
- 1 15-oz Can Pumpkin
- 1 C. Frozen Corn
- 1 Can Black Beans (rinsed & drained)
- 1 Cup Chopped Chicken (I used Morningstar Farms faux Chicken)
- Tortilla Chips
- In a large pot, bring broth to boil - add celery and onion then simmer 5-10 minutes.
- Stir in enchilada sauce and pumpkin and stir until smooth.
- Add chicken, corn and black beans.
- Serve with crushed Tortilla Chips.
Recipe by OurKidsMom at https://www.ourkidsmom.com/soup-sunday-enchilada-soup-recipe/
3.1.09