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"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, Kansas
8 ServingsPrep: 20 min. Cook: 20 min.


  • 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


  • 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,

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"Thanksgiving's Not Over Yet" Enchilada Soup (continued)

Nutritional Facts: 6 g fat (1 g saturated fat), 27 mg cholesterol, 1,451 mg sodium, 24 g carbohydrate, 4 g fiber, 16 g protein.