Show Subscription Form

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

"Thanksgiving's Not Over Yet" Enchilada Soup Recipe

Read Reviews
5 4
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 8 servings


  • 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 avocado and minced fresh cilantro

Nutritional Facts

1-1/2 cups (calculated without optional toppings) equals 209 calories, 6 g fat (1 g saturated fat), 27 mg cholesterol, 1451 mg sodium, 24 g carbohydrate, 4 g fiber, 16 g protein.


  1. 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

Reviews for "Thanksgiving's Not Over Yet" Enchilada Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Apr. 21, 2014 Edited Apr. 22, 2014

"This soup was definitely not a flavor I cared for initially. Though I love Verde enchilada sauce, and pumpkin in all its forms; when combined it produced a bitter flavor, I added some sugar to sweeten, as well as garlic, cumin, and white pinto beans. I simmered for several hours. Served with crushed tortilla chip and lots of shredded cheese. The alterations were the ticket for us!!....delicious, warm, and filling!!"

Reviewed Nov. 12, 2013

"This is delicious & has lots of flavor. I was really unsure about the pumpkin, but it balances well with the enchilada sauce. I adjusted a few things to use what I had on hand - used 3 cups of broth, 2 - 10 oz. cans of green enchilada sauce, canned corn & leftover chicken. And added a can of black beans. Would probably taste great with red enchilada sauce as well."

Reviewed Oct. 14, 2013

"absolutely delicious!!!"

Reviewed Oct. 7, 2012

"my family and i tried this soup and love it ifact used it twice once as soup and as enchilada sauce great recipe"

Loading Image