This soup is so easy, and So Good! Every time I make it, I wonder why I don’t make it more often – (I don’t know why, I should!) This time I used up all of the rest of the left over turkey from Christmas, and it was delicious. Now Al is telling me that we need to eat more turkey – LOL. I’m thinking that next time that I make this, I might use fresh green hot chilies instead of the crushed red, but the crushed chilies are so easy – I’ll see how lazy I’m feeling then….
1 49 oz can chicken broth
1 1/2 cups celery, chopped
1 onion, chopped
1 28 oz can green enchilada sauce
One 29-oz can pumpkin
10 oz cooked boneless skinless lean chicken breast, chopped or shredded
2 C frozen corn
1/2 t crushed red chilies
Optional toppings: shredded cheddar cheese, tortilla chips
In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender. Stir in enchilada sauce, pumpkin, chicken, corn, and chilies, and mix well. Return to a low boil, and cook for an additional 3 – 5 minutes.