Chicken Enchilada Soup

Ingredients:

• 3 Cups Reduced Sodium Chicken Broth
• 1 1/4 Cups Finely Chopped Celery 
• 1/2 Cup Diced Sweet Yellow Onion
• 3 Can Green Enchilada Sauce
• 1 (15-oz.) Can Pure Pumpkin
• 10 oz. Canned Chicken
• 1 Cup Frozen Corn

Directions:

• In a large pot, bring broth to a low boil

• Add celery and onion, and simmer for about 5 minutes, until slightly tender

• Stir in enchilada sauce and pumpkin

• Once soup returns to a low boil, add chicken and corn, and mix well

• Cook for an additional 3 - 5 minutes, until soup is heated throughout