Lunch: "Thanksgiving's Not Over Yet" Enchilada Soup Recipe

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

Instructions

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.

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