My Thanksgiving turkey leftovers went into the soup pot along with black beans, rice, diced tomatoes, green chiles, red peppers, broth and spices like chili powder and smoked paprika.
Topped with a handful of cheese, a dollop of sour cream and crushed tortilla chips my faith in turkey is restored.
To “enchilada” something basically means you can’t go wrong.
Only I did because I forgot to add in the corn. Boo.
The thing I love most about this? Once you get it all in the pot it’s ready in 20 – 25 minutes thanks to the already cooked turkey, canned beans and minute rice.
I’m hoping for a Christmas turkey so I can make this again! Gobble, gobble, gobble.
I couldn’t resist.
Absolutely! Chicken would be a great substitute for turkey in this recipe. Both leftover rotisserie chicken or freshly cooked chicken breast would work well.
If you don’t have enchilada sauce, you can make a simple version at home using tomato sauce, chili powder, garlic powder, and cumin. Alternatively, you can use salsa for a different but equally delicious flavor profile.
Yes, you can make this recipe vegetarian by substituting the turkey with a plant-based protein like beans, tofu, or a meat substitute. You’ll also want to use vegetable broth instead of chicken broth.
You can store leftovers in an airtight container in the refrigerator for up to four days. To reheat, simply microwave or warm up on the stove.
Yes, this soup freezes very well. Let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to three months. To reheat, thaw in the refrigerator overnight and then heat on the stove or in the microwave.
Absolutely! You can add any vegetables you like to this soup. Bell peppers, zucchini, and corn would all be great additions.
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