3cupschicken stock (chicken broth or chicken bouillon)
4mediumcorn tortillas - cut into strips
½cupyellow onion - chopped
2mediumyellow bell peppers (yellow capsicum) - seeded and diced
1 ½cupcelery - chopped
1canpumpkin puree
1cupcorn kernels - frozen
3spraysnon-stick spray
1teaspoonsalt
1teaspoonground black pepper
Instructions
Spray pot with non-stick spray and saute onions and peppers over medium heat until translucent.
Add corn, chicken, taco seasoning and broth.
In another bowl, whisk together the enchilada sauces and pumpkin. Add to the pot and stir. Season with salt and pepper. Let it boil, cover and simmer for 20 minutes.
After 20 minutes, add tortilla strips. Cover and simmer for 5 more minutes.