Tis the Season for Soup!
I recently made one of my favorite Fall soups an had several people ask for the recipe, so I thought I would share it with all of you! This Chicken Enchilada Soup is not only delicious but also a healthier version. It's gluten, dairy and soy free!!! My whole family loves this soup. Every year on Christmas night I make this soup, along with a couple others, and it's always a hit with our big family gathering. My son's birthday is Christmas Day, so we always have a big party with family that night to celebrate him. The "Soup Buffet" is always a hit and everyone is shocked when I say this soup is made with PUMPKIN! Even if you're not a pumpkin lover, you will enjoy this soup. You would never know it had pumpkin if I didn't tell you! The pumpkin makes it creamy, nutrient dense and packs vitamins that help boost your immune system. I hope you enjoy and when you make it post a picture on your story or page and tag Strength Healing!
Chicken Enchilada Soup
3 Cups of Low Sodium Chicken Broth (or Vegetable Broth)
1 1/4 Cup of Chopped Celery
1/2 Cup of Chopped Onion
3 Cups of Green Enchilada Sauce
1 15 oz Can of Organic Pure Pumpkin
10-12 oz of Cooked Chopped Chicken (I have also used pulled Rotisserie Chicken)
1 Cup of Frozen White or Yellow Corn (optional)
1 4 oz can of green chilis (optional)
Bag of "Seeds of Change" Quinoa and Brown Rice, Regular cooked Quinoa or Brown Rice (quinoa and rice is optional. I have made with and without. The quinoa and/or rice will just beef up the soup)
Dairy Free Cheese
Bring broth to a low boil.
Add celery and onions and simmer for about 5 minutes or until tender.
Stir in enchilada sauce and pumpkin.
Bring to a low boil and add chicken, corn, chilis and rice or quinoa. Cook for about 5 minutes.
Serve and top with your favorite toppings!
“Do you not know that your bodies are temples of the Holy Spirit, who is in you, whom you have received from God? You are not your own; you were bought at a price. Therefore honor God with your bodies.”