Thanksgiving's Not Over Yet Enchilada Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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:
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).
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