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Categories:
sweet red pepper onion celery olive oil chicken broth green enchilada sauce solid pack pumpkin frozen corn green chilies ranch salad dressing turkey toppings
Viewed: 30 - Published at: 3 years agoIngredients
- 1 large sweet red pepper, finely chopped
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1 tablespoon olive oil
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1 can (28 ounces) green enchilada sauce
- 1 can (15 ounces) solid-pack pumpkin
- 1-1/2 cups frozen corn
- 2 cans (4 ounces each) chopped green chilies
- 2 tablespoons ranch salad dressing mix
- 2 cups cubed cooked turkey
- Optional toppings: crumbled queso fresco, shredded cheddar cheese, crushed tortilla chips, cubed avocado and minced fresh cilantro
Method
- In a Dutch oven, saute the red pepper, onion and celery in oil until crisp-tender. Add the broth, enchilada sauce, pumpkin, corn, chilies and dressing mix. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Stir in turkey and heat through. Garnish servings with toppings of your choice.
