Print Options

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

"Thanksgiving's Not Over Yet" Enchilada Soup Recipe

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. YIELD: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

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).

Nutritional Facts

1-1/2 cups (calculated without optional toppings) equals 209 calories, 6 g fat (1 g saturated fat), 27 mg cholesterol, 1,451 mg sodium, 24 g carbohydrate, 4 g fiber, 16 g protein.