Chicken Enchilada Soup

Ingredients:
3 cans chicken broth
1 1/4 c. chopped celery
1/2 c. diced onion
1 can (8oz) enchilada sauce
1 can (15oz) pure pumpkin
10 oz. cooked and chopped (or shredded) chicken breast
1 c. frozen Mexi-corn (the one with peppers, black beans and onions)
Dash of hot sauce
Pickled jalapeno peppers to taste (optional)

In large pot, cook the onions and celery in the broth approx. 5 minutes until tender. Stir in the enchilada sauce and pumpkin, and once it comes to a boil, then add the remainder of ingredients.
Cook for an additional 3-5 minutes until well heated and serve.

1 cup of soup is 2 points plus.

NOTE: If you can't find the frozen mexi-corn then just buy a can (11oz) mexi-corn. It's works just the same. Also, I usually buy a roasted chicken from the store and then use the chicken from it.

Bubble Up Enchiladas

Ingredients:
- 1 pound lean ground turkey
- 1 (10 ounce) can enchilada sauce
- 1 (8 ounce) can tomato sauce
- 1 can reduced fat refrigerator biscuits
- 1 1/2 cups shredded low fat Mexican Cheese

Directions:
1. Preheat oven to 350 degrees.
2. Brown turkey in a large skillet and drain if needed.
3. Add the can of enchilada sauce and can of tomato sauce and stir to combine.
4. Cut the refrigerated biscuits into fourths and stir them in the meat mixture.
5. Spray a casserole dish with cooking spray and add the mixture evenly. Bake for 25 minutes. Remove from the oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.

Yields 6 servings. WW P+: 8 per serving