Ingredients
1 large sweet red pepper, finely chopped1 medium onion, chopped1 celery rib, chopped1 tablespoon olive oil2 cans (14-1/2 ounces each) reduced-sodium chicken broth1 can (28 ounces) green enchilada sauce1 can (15 ounces) pumpkin1-1/2 cups frozen corn2 cans (4 ounces each) chopped green chiles2 tablespoons ranch salad dressing mix2 cups cubed cooked turkeyOptional toppings: crumbled queso fresco, shredded cheddar cheese, crushed tortilla chips, cubed avocado and minced fresh cilantro
Preparation
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; cover and simmer until vegetables are tender, 10-12 minutes. Stir in turkey and heat through. Garnish servings with toppings of your choice.
