Chicken Enchilada Soup

Pardon my lack of posting since Thanksgiving.  I haven’t forgotten you.  Promise.  I’ve actually been brainstorming some ways to improve my blog going into the New Year.  Hardcore brainstorming that for some reason occurs when I’m trying to fall asleep at night.  Me=Sleepy.  However, that sleep deprivation should lead to an improved “Spoonful” in the future.  Changes to the look and overdue Thanksgiving photos will be added this weekend.  Plus, look forward to more frequent posts-I’m aiming for at least 2 a week!

I don’t know about you, but I packed on a few lbs eating Thanksgiving dinner and leftovers for 10 consecutive days.  This has forced me to work out daily.  I swear my sweat still smells like Turkey.  That folks, is called “meat sweats.”  Totally worth it though when I think of all the piles of glorious Christmas cookies I will surely be consuming in the next few weeks.

So today, I present you with a healthy supper option!  One cup of this super creamy and spicy Chicken Enchilada Soup is only 105 calories!  Which means I can eat 2 bowls and be full and guiltless.  The secret ingredient is a can of Pumpkin Puree, the creamy component of the soup!  It doesn’t taste like pumpkin, but just knowing it’s there brings a smile to my face 🙂

Chicken Enchilada Soup    Print Recipe

From Hungry Girl

Makes 9 Cups


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 baked tortilla chips


Bring broth to a boil in a large pot.  Add in the celery and onions.  Reduce heat and simmer for 5 minutes.  Now stir in the enchilada sauce and pumpkin.  Bring soup back up to a boil and then add in the chicken and corn.  Stir well and cook for 3-5 more minutes, until soup is heated.

To serve, add a dash of hot sauce and top with your desired toppings (cheese and crushed tortilla chips are great options).  Enjoy!

I use 2 forks to shred my chicken

Perfect for a cold December night


2 thoughts on “Chicken Enchilada Soup

  1. I’m not totally convinced that you wouldn’t be able to taste the pumpkin. I guess that means that in a few weeks you’ll have to make some to prove me wrong 🙂

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