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A pot of red turkey enchilada soup with black beans, corn and peppers, with a ladle

Turkey Enchilada Soup

Ground turkey browned with chili powder and cumin, then simmered with peppers, black beans, corn, crushed tomatoes and red enchilada sauce for 30 minutes.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Soup
Cuisine Tex-Mex
Servings 4 servings
Calories 428 kcal

Ingredients
  

  • 1 tablespoon neutral oil
  • 1 pound ground turkey
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne powder optional
  • 1 1/2 teaspoons kosher salt divided; more to taste
  • 1/2 teaspoon black pepper more to taste
  • 1 jalapeño trimmed and diced
  • 1 red bell pepper trimmed, seeded and diced
  • 1 yellow onion peeled and diced
  • 1 can black beans 15.5 ounces, drained and rinsed
  • 2 cans red enchilada sauce 10 ounces each; medium or mild
  • 1 can crushed tomatoes 15 ounces
  • 2 cups chicken stock
  • 1 cup corn frozen
  • 1/2 cup cilantro fresh, minced, for serving
  • sour cream for serving
  • 1 jalapeño sliced, for serving

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the ground turkey, chili powder, cumin, garlic powder, coriander, optional cayenne, 1 teaspoon of the salt and 1/2 teaspoon of the black pepper. Toss to coat and cook for 12 to 15 minutes, until the turkey is cooked through and reaches 165°F on a food thermometer.
  • Add the diced jalapeño, bell pepper and onion. Season with the remaining 1/2 teaspoon salt and more black pepper to taste. Cook for 5 to 7 minutes, turning occasionally, until the vegetables soften.
  • Add the drained black beans, red enchilada sauce, crushed tomatoes and chicken stock. Bring to a boil, then reduce the heat to low and add the frozen corn.
  • Simmer uncovered for 30 minutes. Taste and adjust the salt, pepper or seasonings. Ladle into bowls and garnish with minced cilantro, sour cream and sliced jalapeño, if you like.

Notes

The cook time covers browning the turkey, softening the vegetables and the 30-minute simmer. The sour cream has no set amount and is not counted in the nutrition.

Nutrition

Serving: 1servingCalories: 428kcalCarbohydrates: 44.3gProtein: 32.5gFat: 16gSodium: 2359mgFiber: 11.2gSugar: 12.4g
Keyword ground turkey enchilada soup, red enchilada sauce soup, turkey and corn enchilada soup, Turkey Enchilada Soup, turkey soup with black beans