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"Thanksgiving's Not Over Yet" Enchilada Soup Recipe
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"Thanksgiving's Not Over Yet" Enchilada Soup Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 8 servings

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 avocado and minced fresh cilantro

Nutritional Facts

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

Directions

  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

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
llheath User ID: 6590379 137001
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!!"

MY REVIEW
VictoriaElaine User ID: 3422096 196153
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."

MY REVIEW
Missy214 User ID: 7443225 135342
Reviewed Oct. 14, 2013

"absolutely delicious!!!"

MY REVIEW
purpledgs28 User ID: 6813569 181841
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"

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