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.