"Thanksgiving's Not Over Yet" Enchilada Soup
https://www.tasteofhome.com/recipes/-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
Cook: 20 minutes.
YIELD: 8 servings
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, sauté 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.
Nutritional Facts: 1-1/2 cups (calculated without optional toppings): 209 calories, 6g fat (1g saturated fat), 27mg cholesterol, 1451mg sodium, 24g carbohydrate (6g sugars, 4g fiber), 16g protein.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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