Turkey Enchilada Soup is a flavorful and hearty soup that combines tender shredded turkey with a spicy, tomato-based broth and classic enchilada toppings like cheese, avocado, and tortilla strips. This soup is a delicious way to use up leftover turkey or a great option for a cozy weeknight dinner. The recipe is easy to make and can be customized to suit your preferences for heat and flavor.
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.
List of ingredients for this Turkey Enchilada Soup :
2 tablespoons olive oil
1 large yellow onion, diced
1 small red bell pepper, diced
3 cloves garlic, minced
1 tablespoon chili powder like McCormick
½ teaspoon ground smoked paprika
½ teaspoon oregano (preferably Mexican), crushed between fingers
coarse salt and fresh black pepper
3 cups cooked, chopped turkey
1 can (11 ounce) Ro-tel diced tomatoes & green chiles
1 can (14 ounce) black beans, drained and rinsed well in a colander
1 cup corn
½ cup instant white rice
4 cups low-sodium chicken broth
2 tablespoons cornstarch dissolved in 3 – 4 tablespoons water
shredded sharp cheddar cheese, for serving
sour cream, plus more for serving
tortilla chips, for serving
How to make Turkey Enchilada Soup :
- In a large soup pot or Dutch oven heat the oil over medium heat and add the onion, pepper and garlic.
Cook, stirring often until they start to soften. Mix in the chili powder, paprika, oregano, and season well with salt and pepper. - Cook for a minute or so then mix in the turkey, the Ro-tel, the beans, corn, rice and lastly the chicken broth.
Season well with salt and pepper (about 1 teaspoon salt and ¼ teaspoon black pepper) and bring to a simmer. Drizzle in the cornstarch slurry while stirring. - Cook 20 – 25 minutes, stirring often. Taste and season with more salt and pepper if needed.
To serve garnish with cheese, sour cream and tortilla chips.
Tips for ensuring your Turkey Enchilada Soup turns out well :
- Use good quality turkey: If you’re using leftover turkey, make sure it hasn’t been in the fridge for too long and is still fresh. Alternatively, use fresh turkey and cook it until it’s tender and shreddable.
- Don’t skimp on the spices: This soup gets a lot of its flavor from the spices, so make sure to use fresh and good quality spices. Also, adjust the amount of spice to your liking – add more or less depending on your preference.
- Simmer the soup for long enough: Letting the soup simmer for at least 30-40 minutes will allow the flavors to meld and develop. Be patient and let the soup simmer until it reaches the desired thickness and flavor.
- Customize the toppings: Feel free to add or adjust the toppings based on your preference. You can add more cheese or sour cream if you like it creamy, or skip the toppings altogether if you prefer a lighter soup.
- Make it ahead of time: The soup can be made ahead of time and stored in the refrigerator or freezer until ready to serve. The flavors will continue to develop and intensify as it sits, so it’s a great make-ahead option. Just reheat it gently on the stovetop before serving.
Some ideas for side dishes and beverages that would pair well with Turkey Enchilada Soup:
- Side dishes:
- Cornbread: A classic Southern-style cornbread is a perfect complement to this soup. The sweetness of the cornbread balances the spiciness of the soup.
- Salad: A simple side salad with fresh greens, tomatoes, and avocado would be a great light accompaniment to the hearty soup.
- Rice: A side of fluffy rice would be perfect for soaking up the flavorful broth.
- Beverages:
- Mexican beer: A cold bottle of beer, like Corona or Pacifico, would be a refreshing drink to have with the soup.
- Margarita: A classic margarita with a salty rim would be a perfect drink to have with the spicy soup.
- Iced tea: If you prefer a non-alcoholic beverage, a glass of iced tea would be a great option. You can add a slice of lime or a sprig of mint for extra flavor.
Plating suggestions for Turkey Enchilada Soup:
- Classic Bowl: Ladle the soup into a bowl and top it with shredded cheese, sliced avocado, tortilla strips, and a dollop of sour cream. Garnish with fresh cilantro.
- Bread Bowl: Hollow out a bread loaf, and then ladle the soup into the bread bowl. Top it with the same toppings as in the classic bowl, and serve with the bread lid on the side.
- One-pot Serving: If you’re serving the soup as a main dish for a cozy night in, consider serving it in a large soup pot on the table. Allow your guests to help themselves, and then top with their favorite toppings.
- Shooter Glasses: For a fun and creative way to serve the soup at a party, consider serving it in shot glasses. Top with a small dollop of sour cream and a sprinkle of cilantro.
- Meal Prep: Divide the soup into individual meal prep containers and store them in the fridge or freezer for a quick and easy meal later. Top each container with tortilla strips and shredded cheese, and serve with a side of rice.
These are just a few plating ideas to get you started, but feel free to get creative and come up with your own unique presentation for the Turkey Enchilada Soup.
Turkey Enchilada Soup is a delicious and hearty soup that combines tender shredded turkey with a spicy tomato-based broth and classic enchilada toppings. It’s a great way to use up leftover turkey or to enjoy a cozy weeknight dinner. The recipe is easy to make and can be customized to suit your taste or dietary restrictions. Some benefits of this recipe include:
- It’s a great way to use up leftover turkey
- The soup is hearty and filling, making it a great main course option
- It’s a one-pot meal that’s easy to make and customize to your preferences
- The toppings and spices add a lot of flavor to the dish
- It’s a great meal prep option that can be made ahead of time and stored in the fridge or freezer for a quick and easy meal later
Check out the printable recipe below and let me know what you think about Turkey Enchilada Soup (comments below).
Print
Turkey Enchilada Soup
- Total Time: 40 minutes
- Yield: 6 Servings 1x
Description
Thanksgiving turkey leftovers are reinvented in this Tex-mex soup with black beans, rice and corn.
Ingredients
2 tablespoons olive oil
1 large yellow onion, diced
1 small red bell pepper, diced
3 cloves garlic, minced
1 tablespoon chili powder like McCormick
½ teaspoon ground smoked paprika
½ teaspoon oregano (preferably Mexican), crushed between fingers
coarse salt and fresh black pepper
3 cups cooked, chopped turkey
1 can (11 ounce) Ro-tel diced tomatoes & green chiles
1 can (14 ounce) black beans, drained and rinsed well in a colander
1 cup corn
½ cup instant white rice
4 cups low-sodium chicken broth
2 tablespoons cornstarch dissolved in 3 – 4 tablespoons water
shredded sharp cheddar cheese, for serving
sour cream, plus more for serving
tortilla chips, for serving
Instructions
- In a large soup pot or Dutch oven heat the oil over medium heat and add the onion, pepper and garlic.
Cook, stirring often until they start to soften. Mix in the chili powder, paprika, oregano, and season well with salt and pepper. - Cook for a minute or so then mix in the turkey, the Ro-tel, the beans, corn, rice and lastly the chicken broth.
Season well with salt and pepper (about 1 teaspoon salt and ¼ teaspoon black pepper) and bring to a simmer. Drizzle in the cornstarch slurry while stirring. - Cook 20 – 25 minutes, stirring often. Taste and season with more salt and pepper if needed.
To serve garnish with cheese, sour cream and tortilla chips.
Notes
- Turkey Enchilada Soup is a flavorful and hearty soup that combines shredded turkey with a spicy tomato-based broth and classic enchilada toppings.
- The recipe is easy to make and can be customized to suit different tastes and dietary preferences.
- The soup is a great way to use up leftover turkey or to enjoy as a cozy weeknight dinner.
- The toppings and spices in the soup add a lot of flavor and can be adjusted to suit different preferences.
- The recipe is a one-pot meal that’s easy to make and clean up, making it a great option for busy weeknights.
- The soup can also be made ahead of time and stored in the fridge or freezer for a quick and easy meal later.
- Overall, Turkey Enchilada Soup is a versatile and delicious recipe that’s sure to become a favorite for those who enjoy Mexican-inspired cuisine.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Soup
- Cuisine: Tex-Mex
Nutrition
- Serving Size:
- Calories: 1917
- Sugar: 23.1 g
- Sodium: 3195.6 mg
- Fat: 91 g
- Carbohydrates: 203.1 g
- Protein: 89.2 g
- Cholesterol: 134.9 mg
Keywords: Turkey Enchilada Soup
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