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

      Title: "Thanksgiving's Not Over Yet" Enchilada Soup
 Categories: Poultry, 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 Chicken broth (2 cans)
     28 oz Can green enchilada sauce
     15 oz Can pumpkin
  1 1/2 c  Frozen corn
      8 oz Chopped green chilies
           - (2 cans)
      2 tb Ranch salad dressing mix
      2 c  Turkey; cooked, cubed

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
           Queso fresco; crumbled
           Cheddar cheese; shredded
           Tortilla chips; crushed
           Avocado; diced
           Fresh cilantro; minced

  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 to 12 minutes. Stir in
  turkey and heat through. Garnish individual servings with toppings
  as desired.

  Recipe by Denise Pounds, Hutchinson, Kansas

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

  Uncle Dirty Dave's Archives

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