Leftover turkey can be used to make this easy soup that will warm you up the day after Thanksgiving and it won't keep you in the kitchen all day.
1 Tsp Olive Oil
1¼ cups Celery, finely chopped
½ 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
No nutrition information available
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.