"Thanksgiving's Not Over Yet" Enchilada Soup Recipe

"Thanksgiving's Not Over Yet" Enchilada Soup Recipe photo by Taste of Home

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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, Kansas

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"Thanksgiving's Not Over Yet" Enchilada Soup Recipe

Prep: 20 min. Cook: 20 min.

Yield: 8 Servings

20 20 40

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).

Originally published as "Thanksgiving's Not Over Yet" Enchilada Soup in Country Woman October/November 2012, p39