The Whole Enchilada Soup

1. Bring broth to a boil.

2. Add celery and onion and cook until tender.

3. Stir in enchilada sauce and pumpkin.

4. Bring to a boil.

5. Add chicken and corn. Mix well until heated.

6. Serve with cheese, hot sauce and totilla chips if desired.

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Nutrient	Quantity
Total fats	67.7478 g
Protein	166.1568 g
Carbohydrates	80.4073 g
Energy	1603.1404 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5258 g
Water	1474.9556 g
Aspartic acid	3.9394 g
Calcium, Ca	672.524 mg
Lutein + zeaxanthin	1294.2875 g
Fiber, total dietary	7.1305 g
Carotene, beta	409.825 g
Niacin	38.1028 mg
Hydroxyproline	0.2835 g
Vitamin A, RAE	168.325 g
Arginine	2.6854 g
Riboflavin	1.3628 mg
Tocopherol, beta	0.1417 mg
Fatty acids, total polyunsaturated 15:0	0.0014 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0203 g
Fatty acids, total saturated 20:1	0.0843 g
Glutamic acid	7.5443 g
Sodium, Na	6617.903 mg
Fatty acids, total saturated 16:1 undifferentiated	2.4693 g
Total lipid (fat)	67.7478 g
Manganese, Mn	2.7187 mg
Fructose	4.3121 g
Proline	2.392 g
Fatty acids, total saturated 16:0	11.0828 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.6786 g
Sucrose	2.1835 g
Choline, total	489.0665 mg
Sugars, total	16.8068 g
Serine	1.7805 g
Fatty acids, total saturated 10:0	0.0044 g
Fatty acids, total saturated 18:0	2.5497 g
Fatty acids, total saturated 20:4 undifferentiated	0.2224 g
Vitamin B-6	1.5042 mg
Selenium, Se	156.6173 g
Ash	26.5038 g
Vitamin D	31.1844 IU
Fatty acids, total saturated 18:1 undifferentiated	25.6058 g
Pantothenic acid	4.8412 mg
Phenylalanine	1.7255 g
Copper, Cu	2.2273 mg
Betaine	71.0799 mg
Thiamin	1.0788 mg
Retinol	127.5 g
Methionine	0.9613 g
Iron, Fe	12.9173 mg
Carbohydrate, by difference	80.4073 g
Phosphorus, P	1990.8194 mg
Folate, total	235.3846 g
Tocopherol, gamma	6.4827 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0978 g
Alanine	2.5374 g
Cholesterol	341.9628 mg
Valine	2.159 g
Fatty acids, total saturated 18:2 undifferentiated	15.7144 g
Glycine	2.0648 g
Carotene, alpha	23.2 g
Glucose (dextrose)	7.0545 g
Fatty acids, total saturated 14:0	0.09 g
Zinc, Zn	9.7058 mg
Isoleucine	1.9428 g
Tocopherol, delta	1.8711 mg
Fatty acids, total saturated 12:0	0.0014 g
Fatty acids, total polyunsaturated	16.827 g
Fatty acids, total saturated 14:1	0.0029 g
Tocotrienol, gamma	2.5231 mg
Leucine	3.417 g
Tocotrienol, alpha	1.9724 mg
Vitamin A, IU	1264.6125 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.051 g
Folate, DFE	235.3846 g
Tryptophan	0.5748 g
Vitamin C, total ascorbic acid	19.6938 mg
Phytosterols	19.575 mg
Fatty acids, total polyunsaturated 16:1 c	0.0058 g
Galactose	0.606 g
Fatty acids, total polyunsaturated 18:1 c	0.6032 g
Fatty acids, total saturated 20:0	0.0102 g
Starch	37.6067 g
Tyrosine	1.111 g
Vitamin B-12	6.5841 g
Vitamin K (phylloquinone)	50.078 g
Fatty acids, total saturated	13.8228 g
Histidine	1.3489 g
Fatty acids, total monounsaturated	28.2394 g
Threonine	1.8053 g
Folate, food	235.3846 g
Fatty acids, total polyunsaturated 17:0	0.0014 g
Vitamin D (D2 + D3)	0.8505 g
Fatty acids, total polyunsaturated 24:0	0.0044 g
Cryptoxanthin, beta	166.75 g
Vitamin E (alpha-tocopherol)	6.2877 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1403 g
Magnesium, Mg	243.6963 mg
Lysine	3.0195 g
Potassium, K	3839.1718 mg
Cystine	0.5193 g
Fluoride, F	5.93 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Pumpkin puree	15 ounces	378.25	0	2.125
Chicken	10 ounces	813.6304	36.4007	55.5083
Onion	0.5 cup	32	7.472	0.08
Celery	1.25 cups	20.2	3.7496	0.2146
Cheese	0	0	0	0
Corn	1 cup	124.7	27.115	1.9575
chicken broth	3 cups	234.36	5.67	7.8624
tortilla chip	0	0	0	0
hot sauce	0	0	0	0
green enchilada sauce	3 cups	378.25	0	2.125