Chicken Enchillada Soup

Ingredients:
10 oz. cooked boneless skinless lean chicken breast or thigh, chopped or shredded
1 tsp of Pampered Chef Southwest seasoning
3 cups fat-free chicken broth
1 1/4 cups finely chopped celery
1 clove garlic crushed
1/2 cup diced sweet yellow onion
1 cup chopped red and green peppers
3 cups green enchilada sauce
One 15-oz. can pure pumpkin
1 cup frozen white (or yellow) corn
1 tsp of Cilantro chopped
dash hot sauce, or more to taste
Optional red pepper flakes
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips

Directions:
Place chicken in Deep Covered Baker and top with Southwest seasoning. Place cover on and Microwave 8 mintues for 3 chicken breasts or 9 minutes for 6 chicken thighs. **Note: if using chicken thighs move the pieces around half way through the cooking process. Let chicken rest before shredding them.

To the Deep Covered Baker add peppers and microwave for 5 minutes. Add celery, garlice and onion, and microwave for an additional 5 minutes, until slightly tender.

Stir in enchilada sauce, chicken broth, corn and pumpkin. Microwave for 15 minutes. Add shredded chicken and cilantro

Add a dash or more hot sauce, or even a sprinkling of red pepper flakes. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.

Enjoy!!!
PER SERVING (1 cup): 125 calories, 1.75g fat, 641mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 11g protein -- POINTS® value 2*