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In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.
Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3-5 minutes, until soup is heated throughout.
Add a dash or more hot sauce if desired. Serve and, if you like, top with shredded cheese and/or crushed chips