Ingredients

1 Tsp Olive Oil
1-1/4 cups Celery, finely chopped
1/2 cup Sweet Onion, diced
3 cups Chicken Broth
3 cups Enchilada Sauce
1 - 15 oz. can Pumpkin (not pie mix)
10 oz. Turkey chopped (cooked, boneless, skinless)
1 cup Corn frozen (white or yellow)
1 dash Hot Sauce (or to taste)
Optional toppings: Shredded Cheddar Cheese, crushed Tortilla Chips

Instructions

In a large pot, add olive oil, celery and onions, simmer for 5 minutes or until tender. Add chicken broth and bring to a low boil for about 5 minutes.
Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add turkey and corn, and mix well. Cook for an additional 5 minutes, until soup is heated through.

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