Low Fat Enchilada Soup

Time to get on those New Year’s Resolutions.  Put the cookie dough away and get back to basics.  I am starting with one of my favorites.   It has been cold and gray and nothing will do right now but soup.  I initially thought of one of my rich and warm chili recipes but that contradicts with any sort of healthy eating.  This soup has all the flavor and very little fat, depending on how much cheese one uses for the top and the kind of tortilla chips added.  You’ll note in the picture that I got a little heavy handed with the cheese, but hey, I didn’t have greasy chili!  Somewhere this started as a Weight Watcher’s recipe that I got from a friend over the phone.  I have made a lot of changes to suit my taste including omitting the chicken.  It isn’t a lot of fat, but if I don’t need or miss it, why not leave it out?  Room for more cheese!

Comments (8)

  1. Marlene

    OH Wow. I want some. This looks so delish. I agree, it’s time to put away all the baking items and concentrate on healthy or healthified versions. This one is perfect. Thanks for sharing on Foodie Friends Friday.
    Your co host from Nosh My Way,

  2. Cindy (Vegetarian Mamma)

    Perfect for the new year! It looks amazing, I just love pumpkin! My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe and any others at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! It doesn’t mean that you have to be a gluten free bloggers. If you have some recipes on your blog that are gluten free that counts! :) Many recipes are naturally gluten free.
    Thanks, Cindy :)

    1. Cindy (Vegetarian Mamma)

      Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

      Be sure to check out the winning entry this week for our Better Batter Giveaway! The winner will be announced Thursday evening!

      See you there!

      Cindy from vegetarianmamma.com

  3. Miz Helen

    This will be a great lighter soup for the new year after all the heavy holiday food, which I certainly had my share of. I look forward to tasting this awesome recipe. Thank you so much for sharing with Full Plate Thursday and have a great weekend.
    Come Back Soon!
    Miz Helen

  4. Judy@Savoring Today

    I haven’t thought of putting pumpkin puree in my enchilada soup before, what a great idea! And you are right, soup is a wonderful way to start new year meals — so good for you! Thanks for sharing on Hearth & Soul Hop. :)

  5. April @ The 21st Century Housewife

    What a fantastic idea to add the pumpkin to your Enchilada Soup, both for flavour and nutrition. Your recipe sounds absolutely scrumptious – great comfort food for this time of year. Thank you for sharing it with the Hearth and Soul hop.

  6. Alea Milham

    I love the idea of adding pumpkin to enchilada soup! I bet this is incredibly delicious and filling!

  7. Cindy (Vegetarian Mamma)

    I am very happy to feature this recipe as one of the favorites at Gluten Free Fridays! We have a “I’ve been featured” button located on our “Gluten Free Fridays” tab and we’d love it if you’d add it to your post or blog! Thanks for sharing your glutenfree post!

    You can find your button here: http://vegetarianmamma.com/gluten-free-fridays/


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