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.
Servings: 8 people
Calories: 116kcal
Ingredients
- 3 tablespoons butter
- 1 large onion diced
- 2 tablespoons garlic minced
- 3 cups cooked turkey diced into 1/2" pieces
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups corn
- 2 15-ounce cans black beans rinsed and drained
- 1 10-ounce can crushed tomatoes
- 4 cups chicken broth
- 1 14-ounce can red enchilada sauce
Toppings
- tortilla chips
- cheddar cheese shredded
- sour cream
- avocado diced
- 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 cooked 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!
Notes
Storing leftovers: store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months. To thaw, transfer to the fridge overnight.
Reheating: put soup into a Dutch oven or sauce pot and warm over medium heat, stirring occasionally.
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