Diet Chicken Enchilada Soup

• 3 cups fat-free chicken broth (I used stock, it had exactly 3 cups in a bottle)
• 1 14 cups finely chopped celery
• 12 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.

chicken broth, celery, yellow sweet onion, canmild green enchilada sauce, canmedium green enchilada sauce, pumpkin puree, chicken breasts, sweet corn, hot sauce, salt, taco, cheddar cheese

Taken from www.food.com/recipe/diet-chicken-enchilada-soup-453737 (may not work)