Chicken Enchilada Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
This is a simple, flavorful, and figure friendly meal that's quick to prepare. If you don't have dehydrated celery, substitute fresh celery. Cooks Note: You can substitute 3 cups of water mixed with two bouillon cubes in place of the chicken broth. Total Cost of Recipe = $7.98 or $1.00 per serving.
  • 2 (14 ounce) cans of chicken broth ($1.38)
  • ¼ cup finely chopped dehydrated celery or 1½ cup fresh diced ($0.52)
  • ½ yellow onion, diced ($0.13)
  • 1 (28 ounce) can mild green enchilada sauce ($1.58)
  • 1 (15 ounce) can pumpkin puree ($1.29)
  • 1 (12.5 ounce) can chicken breast ($2.58)
  • 1 (15 ounce) can whole kernel corn, drained ($0.50)
  • Optional Toppings: crushed tortilla chips, sour cream, and shredded cheese
  1. Put broth, onion, and dehydrated celery into a large pan and bring to a boil. Simmer for 5 minutes to allow celery to rehydrate.
  2. Add enchilada sauce and pumpkin to pan.
  3. Mix well and bring back to a boil.
  4. Add chicken and corn and mix well.
  5. Bring soup to a boil.
  6. Reduce heat and simmer for 5 minutes.
  7. Ladle into bowls and serve topped with tortilla chips, shredded cheese, and sour cream.
Recipe by Patty Cake's Pantry at