Turkey Enchilada Soup

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

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.