Directions:
- 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).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.29 Kcal (1157 kJ) | ||
| Calories from fat | 125.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14g | 22% | |
|---|---|---|---|
| Cholesterol | 326.66mg | 109% | |
| Sodium | 418.39mg | 17% | |
| Potassium | 298.54mg | 6% | |
| Total Carbs | 17.31g | 6% | |
| Sugars | 6.13g | 25% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 19.67g | 39% | |
| Vitamin C | 45.8mg | 76% | |
| Vitamin A | 3mg | 99% | |
| Iron | 2.8mg | 16% | |
| Calcium | 47.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 160.14 Kcal (670 kJ) | ||
| Calories from fat | 73.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.11g | 22% | |
|---|---|---|---|
| Cholesterol | 189.34mg | 109% | |
| Sodium | 242.51mg | 17% | |
| Potassium | 173.04mg | 6% | |
| Total Carbs | 10.03g | 6% | |
| Sugars | 3.55g | 25% | |
| Dietary Fiber | 0.89g | 6% | |
| Protein | 11.4g | 39% | |
| Vitamin C | 26.5mg | 76% | |
| Vitamin A | 1.7mg | 99% | |
| Iron | 1.6mg | 16% | |
| Calcium | 27.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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