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 mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Soup
Cuisine: American
Servings: 8 people
Calories: 116kcal
Author: The Carefree Kitchen
- 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
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!
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