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This Turkey Enchilada Soup is one of the best leftover turkey recipes!! It's quick and easy, it can be made in 30 minutes or less.
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4.72 from 7 votes

Turkey Enchilada Soup Recipe

This Turkey Enchilada Soup is a quick, easy and delicious leftover turkey soup recipe.  It’s a hearty soup packed with veggies, beans, tomatoes, enchilada sauce and other southwestern flavors.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Servings: 8 people
Calories: 116kcal
Author: The Carefree Kitchen

Ingredients

  • 3 cups Turkey cooked and diced into ½" chunks
  • 3 Tablespoon Butter
  • 1 large Onion diced
  • 2 Tablespoons Garlic minced
  • 2 teaspoon Chili Powder
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 2 cups Corn fresh or frozen
  • 2 15-oz cans Black Beans rinsed and drained
  • 1 10-oz can Crushed Tomatoes
  • 4 cups Chicken Broth
  • 1 14-oz can Red Enchilada Sauce

Toppings

  • Tortilla Chips
  • Cheddar Cheese shredded
  • Sour Cream
  • Avocado diced
  • Fresh Cilantro

Instructions

  • In a large stockpot, add the butter and melt over medium heat. Add the onions and cook until they are a light caramel color, or about 5 minutes.  Then add the minced garlic and cook for 2 minutes more.
  • Once the garlic is fragrant, add the turkey, chili powder, salt, pepper, corn, black beans, crushed tomatoes, chicken broth, and enchilada sauce. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
  • Remove from the heat and let cool slightly before ladeling into bowls. Top with tortilla chips, cheddar cheese, sour cream, diced avocado, fresh cilantro or any of your other favorite toppings. Enjoy!

Nutrition

Calories: 116kcal | Carbohydrates: 9g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 650mg | Potassium: 247mg | Fiber: 1g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 9.9mg | Calcium: 18mg | Iron: 0.7mg