MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: "Thanksgiving's Not Over Yet" Enchilada Soup
Categories: Poulktry, Vegetables, Squash, Chilies
Yield: 8 servings

1 lg Red bell pepper; fine
- chopped
1 md Onion; chopped
1 Celery rib; chopped
1 tb Olive oil
29 oz (2 cans) chicken broth
28 oz Can green enchilada sauce
15 oz Can pumpkin
1 1/2 c Frozen corn
8 oz (2 cans) chopped green
- chilies
2 tb Ranch salad dressing mix
2 c Cubed cooked turkey

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Crumbled queso fresco
Shredded Cheddar cheese
Crushed tortilla chips
Diced avocado
Minced fresh cilantro

In a Dutch oven, saute the red pepper, onion and celery
in oil until crisp-tender. Add the broth, enchilada
sauce, pumpkin, corn, chiles and dressing mix. Bring to
a boil. Reduce heat; simmer, covered, until vegetables
are tender, 10-12 minutes. Stir in turkey and heat
through. Garnish individual servings with toppings as
desired.

Denise Pounds, Hutchinson, Kansas

Makes: 8 servings (3 quarts)

RECIPE FROM: https://www.tasteofhome.com

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