Enchilada Chicken Soup

The Whole Enchilada Chicken Soup PER SERVING (1 cup): 105 calories, 1.75g fat, 641mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 11g protein -- POINTS® value 2* Extra-special thanks to Pam, who inspired us with her swap for Chili's Chicken Enchilada Soup. YOU ROCK, Pam, and so does this soup! Ingredients: 3 cups fat-free chicken broth 1 1/4 cups finely chopped celery 1/2 cup diced sweet yellow onion 3 cups green enchilada sauce One 15-oz. can pure pumpkin 10 oz. cooked boneless skinless lean chicken breast, chopped or shredded 1 cup frozen white (or yellow) corn Optional: dash hot sauce, or more to taste Optional toppings: shredded fat-free cheddar cheese, crushed b aked tortilla chips Directions: In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender. Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout. Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips. Enjoy!!! MAKES 9 SERVINGS