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..