Diet Chicken Enchilada Soup Recipe

Name: Diet Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups fat-free chicken broth (I used stock, it had exactly 3 cups in a bottle); 1 ¼ cups finely chopped celery; ½ cup diced yellow sweet onion; 1 (14 ounce) canmild green enchilada sauce; 1 (28 ounce) canmedium green enchilada sauce; 1 (15 ounce) can pumpkin puree; 10 ounces uncooked boneless skinless lean chicken breasts, chopped; 1 (15 ounce) can sweet corn; 1 dash hot sauce (I used a few dashes of Frank's Red Hot Sauce for a little kick); salt (I felt it needed it); 1 teaspoon taco seasoning; shredded fat-free cheddar cheese, crushed baked tortilla chips

Servings: persons

3 cups fat-free chicken broth (I used stock, it had exactly 3 cups in a bottle)
1 ¼ cups finely chopped celery
½ cup diced yellow sweet onion
1 (14 ounce) canmild green enchilada sauce
1 (28 ounce) canmedium green enchilada sauce
1 (15 ounce) can pumpkin puree
10 ounces uncooked boneless skinless lean chicken breasts, chopped
1 (15 ounce) can sweet corn
1 dash hot sauce (I used a few dashes of Frank's Red Hot Sauce for a little kick)
salt (I felt it needed it)
1 teaspoon taco seasoning
shredded fat-free cheddar cheese, crushed baked tortilla chips

1
In a large pot bring the broth, celery, onion, and enchilada sauces to a boil.
2
Whisk in the pumpkin.
3
Add corn and raw chicken and cover the pot tightly with a lid, turn the oven burner off, and let the pot sit, covered, for one hour.
4
Do not take the lid off!
5
Do not peek!
6
The chicken needs to cook fully.
7
Taste the soup.
8
Add a dash or more hot sauce, salt, and/or taco seasoning.
9
(Or not.
10
It's your soup.)
11
Serve and, if you like, top with shredded cheese and/or crushed chips.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups fat-free chicken broth (I used stock, it had exactly 3 cups in a bottle), 1 ¼ cups finely chopped celery, ½ cup diced yellow sweet onion, 1 (14 ounce) canmild green enchilada sauce, and more.

Yes, Diet Chicken Enchilada Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Diet Chicken Enchilada Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions