“Thanksgiving’s Not Over Yet” Enchilada Soup

Total Time

Prep: 20 min. Cook: 20 min.


8 servings (3 quarts)

Updated: Jul. 25, 2023
Pumpkin adds richness and depth of flavor to this warm and wonderful soup. Chock-full of turkey, it makes the perfect Thanksgiving curtain call.—Denise Pounds, Hutchinson, Kansas
"Thanksgiving's Not Over Yet" Enchilada Soup Recipe photo by Taste of Home


  • 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


  1. In a Dutch oven, saute the red pepper, onion and celery in oil until crisp-tender. Add the broth, enchilada sauce, pumpkin, corn, chiles and dressing mix. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-12 minutes. Stir in turkey and heat through. Garnish individual servings with toppings as desired.

Nutrition Facts

1-1/2 cups: 209 calories, 6g fat (1g saturated fat), 27mg cholesterol, 1451mg sodium, 24g carbohydrate (6g sugars, 4g fiber), 16g protein.