Name: “Thanksgiving’s Not Over Yet” Enchilada Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings (3 quarts)
Cuisine: North America, Mexican
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) pumpkin; 1-1/2 cups frozen corn; 2 cans (4 ounces each) chopped green chiles; 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

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

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“Thanksgiving’s Not Over Yet” Enchilada Soup

4.7 | 7 Reviews Add your review

Yield:8 servings (3 quarts)

Prep:20 min

Cook:20 min

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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) pumpkin
1-1/2 cups frozen corn
2 cans (4 ounces each) chopped green chiles
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

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Directions

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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