“Thanksgiving’s Not Over Yet” Enchilada Soup

Ingredients

• 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) pumpkin
• 1-1/2 cups frozen corn
• 2 cans (4 ounces each) chopped green chiles
• 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