This Turkey Enchilada Soup is a hearty and flavorful dish that brings all the bold flavors of enchiladas into a warm, comforting soup. Made with tender turkey, beans, corn, and seasoned with chili powder, smoked paprika, and oregano, this soup is perfect for chilly days or when you have leftover turkey. Top it off with shredded cheese, sour cream, and tortilla chips for a delicious, Tex-Mex inspired meal.

Why You’ll Love This Turkey Enchilada Soup 

This soup is the ultimate comfort food, combining the smoky, spicy flavors of enchiladas with the coziness of a warm bowl of soup. It’s a great way to use leftover turkey or chicken, and the combination of beans, corn, and rice makes it a filling and nutritious meal. Plus, it’s easy to make and comes together in just under 30 minutes, making it perfect for busy weeknights.

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, to taste
• 3 cups cooked, chopped turkey
• 1 can (11 ounces) Ro-tel diced tomatoes & green chiles
• 1 can (14 ounces) black beans, drained and rinsed
• 1 cup corn (frozen or fresh)
• ½ cup instant white rice
• 4 cups low-sodium chicken broth
• 2 tablespoons cornstarch dissolved in 3-4 tablespoons water

For Serving:

• Shredded sharp cheddar cheese
• Sour cream
• Tortilla chips

How to Make Turkey Enchilada Soup

1. Sauté the Aromatics:

• Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, red bell pepper, and minced garlic. Cook, stirring often, until the vegetables start to soften (about 5-7 minutes).

2. Add the Seasonings:

• Stir in the chili powder, smoked paprika, and oregano. Season well with salt and black pepper. Cook for an additional 1-2 minutes to allow the spices to bloom and become fragrant.

3. Add the Turkey and Veggies:

• Mix in the cooked, chopped turkey, Ro-tel diced tomatoes and green chiles, black beans, corn, and rice. Stir everything together until well combined.

4. Add the Broth and Simmer:

• Pour in the 4 cups of low-sodium chicken broth. Season the soup with more salt and black pepper (about 1 teaspoon salt and ¼ teaspoon black pepper). Bring the soup to a simmer.

5. Thicken the Soup:

• Slowly drizzle in the cornstarch slurry (cornstarch dissolved in water), stirring constantly to prevent lumps. Let the soup simmer for 20-25 minutes, stirring occasionally, until the rice is cooked through and the soup has thickened.

6. Serve:

• Taste and adjust the seasoning if needed. Ladle the soup into bowls and garnish with shredded cheddar cheese, a dollop of sour cream, and a handful of tortilla chips. Serve hot and enjoy!

Turkey Enchilada Soup Recipe

Variations

• Vegetarian Option: Omit the turkey and use vegetable broth instead of chicken broth. You can also add extra vegetables like zucchini or bell peppers for more texture.
• Spicy Kick: Add a chopped jalapeño or a dash of hot sauce if you prefer a spicier soup.
• Chicken Substitute: If you don’t have turkey, shredded chicken works perfectly in this soup.

Equipment

• Large soup pot or Dutch oven
• Cutting board and knife
• Wooden spoon
• Measuring spoons

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months. Reheat on the stove over medium heat or in the microwave until warmed through.

What to Serve with Turkey Enchilada Soup

This soup pairs well with a simple green salad or a side of Mexican rice. You can also serve it with extra tortilla chips on the side for dipping, or even warm, soft tortillas to scoop up all the delicious flavors.

Tips

• Use Leftover Turkey: This soup is a fantastic way to use leftover turkey from holiday dinners or weeknight meals.
• Adjusting Thickness: If you prefer a thicker soup, simply add more cornstarch slurry, or if you like it thinner, you can add extra broth as needed.

FAQ

Can I make this soup in advance?
Yes! This soup tastes even better the next day as the flavors meld together. Simply store it in the refrigerator and reheat before serving.

Can I use brown rice instead of white?
You can substitute brown rice, but keep in mind it may take longer to cook. You can also cook the brown rice separately and stir it in just before serving.

Approximate Nutrition Information (per serving)

• Calories: 310
• Carbohydrates: 28g
• Protein: 22g
• Fat: 12g

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Yield: 6 Servings

TURKEY ENCHILADA SOUP RECIPE

Print

Thanksgiving turkey leftovers are reinvented in this Tex-mex soup with black beans, rice and corn.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

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

1. In a large soup pot or Dutch oven heat the oil over medium heat and add the onion, pepper and garlic.
2. Cook, stirring often until they start to soften. Mix in the chili powder, paprika, oregano, and season well with salt and pepper.
3. Cook for a minute or so then mix in the turkey, the Ro-tel, the beans, corn, rice and lastly the chicken broth.
4. 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.
5. Cook 20 - 25 minutes, stirring often. Taste and season with more salt and pepper if needed.
6. To serve garnish with cheese, sour cream and tortilla chips.

Nutrition Information:

Yield:

6

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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