Chicken Taco Soup

This is SO easy, and SO good.  Recipe courtesy to a healthy and gluten-free friend.


When I buy a cooked chicken, I plan one night of taco soup, and one night of crispy chicken wraps.  Then I can make one double batch of quinoa and use up some of the same ingredients. I like a lot of veggies, and extra protein, so I recommend adding all of the "optional additions" below for a truly hearty meal.

Ingredients

• 3 cups low sodium chicken broth
• 1/14 cup chopped celery
• 1 chopped sweet or yellow onion
• 3 cups green chili enchilada sauce
• 15 oz pure pumpkin
• 10 oz cooked chicken
• 1 can yellow corn

Other optional additions

• 1 chopped red pepper
• 1 chopped zucchini
• 1 can black beans
• 1-2 cups quinoa

Toppings

• Salsa
• Light  sour cream
• Tortilla chips
• Avocado

Directions

Bring broth to boil, add onion, celery, red pepper, zucchini. Simmer 5 minutes. Stir in enchilada sauce and pumpkin, return to boil. Then add chicken, black beans, quinoa and corn. Heat for 3-5 more minutes.

(sorry for the poor quality picture...)