Turkey Enchilada Soup

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

Nutritional information

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.