Green Chili & Pumpkin Soup

Everybody gets to that point once every few weeks where you're down to the bare bones of your pantry, right? Don't lie....I know you do. No no, not to worry--me too. Tonight was one of those nights in our household, so I wanted to use just what we had, but at the same time, have something comforting. Something that made us feel like it wasn't just thrown together--even though this took about 15 min to make.
So, I researched a couple of soup recipes (because what's more comforting than soup?) and compiled the things from each that I liked best...and concocted this yummieness! Please feel free to make this recipe or create your own variation, and let me know how it turns out!!


Ingredients
1 cup Fat Free, low sodium Chicken Broth
2 small zucchini-chopped, skin on
1/2 cup Chopped yellow Onion
3 cup Green Enchilada Sauce
1 tbsp taco seasoning
1-15oz can Pure Pumpkin
2 Cooked and chopped Boneless Skinless Chicken Breast
1 can Corn, drained
Salt, Pepper, Garlic powder to taste-I did about 1/4 tsp of each.

Optional toppings-
Chopped green onion
Chopped cilantro


Directions
Makes 9 one cup servings

Directions:
In a large pot, bring broth to a boil, add the chopped onion and simmer for about 5 minutes, just until the onions get a little tender.

At this point you can add the taco seasoning, salt, pepper, garlic powder, enchilada sauce and pumpkin. Once soup heats back to a low boil, add the chopped chicken, corn, and zucchini and mix well. Cook for an additional 5 minutes, until soup is heated throughout.....I topped it with chopped scallions and cilantro. You could add tortillas and cheese if you want too..