"Thanksgiving's Not Over Yet" Enchilada Soup
Pumpkin adds richness and depth of flavor to this warm and wonderful soup. Chock-full of turkey, it makes the perfect Thanksgiving curtain call.—Denise Pounds,Hutchinson, Kansas8 ServingsPrep: 20 min. Cook: 20 min.
Ingredients
- 1 large sweet red pepper, finely chopped
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1 tablespoon olive oil
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1 can (28 ounces) green enchilada sauce
- 1 can (15 ounces) solid-pack pumpkin
- 1-1/2 cups frozen corn
- 2 cans (4 ounces each) chopped green chilies
- 2 tablespoons ranch salad dressing mix
- 2 cups cubed cooked turkey
- Optional toppings: crumbled queso fresco, shredded cheddar cheese, crushed tortilla chips, cubed California Avocado and minced fresh cilantro
Directions
- In a Dutch oven, saute the red pepper, onion and celery in oil until
- crisp-tender. Add the broth, enchilada sauce, pumpkin, corn, chilies
- and dressing mix. Bring to a boil. Reduce heat; cover and simmer for
- 10-12 minutes or until vegetables are tender. Stir in turkey and
- heat through. Garnish servings with toppings of your choice. Yield:
- 8 servings (3 quarts).