“Thanksgiving’s Not Over Yet” Enchilada Soup
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 8 servings (3 quarts).
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
Ingredients
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1 large sweet red pepper, finely chopped
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1 medium onion, chopped
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1 celery rib, chopped
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1 tablespoon olive oil
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2 cans (14-1/2 ounces each) reduced-sodium chicken broth
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1 can (28 ounces) green enchilada sauce
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1 can (15 ounces) pumpkin
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1-1/2 cups frozen corn
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2 cans (4 ounces each) chopped green chiles
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2 tablespoons ranch salad dressing mix
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2 cups cubed cooked turkey
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Optional toppings: Crumbled queso fresco, shredded cheddar cheese, crushed tortilla chips, cubed avocado and minced fresh cilantro
Directions
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1.
In a Dutch oven, saute the red pepper, onion and celery in oil until crisp-tender. Add the broth, enchilada sauce, pumpkin, corn, chiles and dressing mix. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-12 minutes. Stir in turkey and heat through. Garnish individual servings with toppings as desired.
Nutrition Facts
1-1/2 cups: 209 calories, 6g fat (1g saturated fat), 27mg cholesterol, 1451mg sodium, 24g carbohydrate (6g sugars, 4g fiber), 16g protein.
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