Enchilada Soup

I love coming across recipes and recreating them to become healthy...or healthier. Here's a recipe for Enchilada Soup that my whole family enjoys and that I just love. It's very healthy and makes a ton! I usually divide it into thirds or even fourths and freeze in round 3-4 quart deep baking dishes so I can just throw one into the oven for an easy, quick and healthy dinner. This soup is low in calorie but is quite filling. Use it as a quick addition to dinner or throw some shredded chicken in it towards the end for a complete meal.

Enchilada Soup
3 small cans of low sodium, fat free chicken broth
1 large sweet onion, diced
3 cups finely diced celery
2 small zucchini, chopped
1 large green pepper, chopped
1 1/2 large cans of 100% pure pumpkin (not the pumpkin pie filling kind...)
2 large cans of green enchilada sauce
1 cup corn (optional)
Shredded or diced cooked chicken breast (optional)
Cilantro for garnish
Corn Tortilla chips for garnish (optional)
Shredded part skim mozzarella (optional) (My kids love cheese on anything...)

In a very large pot, bring chicken broth to a boil, add the next 4 ingredients. Bring to a boil again, letting veggies cook until tender, 4-6 minutes or so. Add pumpkin and enchilada sauce. Heat through, but don't boil. Add corn and chicken. (Optional ingredients are not calculated into calorie facts.) Top with optional ingredients. Makes 24-25 (1 cup) servings. Each cup contains only 50 calories!!
*Don't be scared when thinking about adding the pumpkin...you can't taste it, but it thickens the soup and adds a depth of flavor that is super delish!