“Thanksgiving’S Not Over Yet” Enchilada Soup

• 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

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.

sweet red pepper, onion, celery, olive oil, chicken broth, green enchilada sauce, solidpack pumpkin, frozen corn, green chilies, ranch salad dressing, turkey, toppings

Taken from www.tasteofhome.com/recipes/thanksgiving-s-not-over-yet-enchilada-soup/ (may not work)