Turkey Enchilada Soup Recipe - This soup is my go-to when I’ve got leftover turkey in the fridge and no desire to eat another sandwich. It’s cozy, a little spicy, super filling, and comes together in one big pot — which is always a win in my book.

It’s basically everything I love about enchiladas — smoky spices, beans, cheese, and all those warm Tex-Mex flavors — but in soup form. Even better? It takes less than an hour, and you probably already have most of the ingredients in your pantry.

The Ro-tel adds just the right amount of kick, the rice makes it extra hearty, and a handful of tortilla chips on top is the perfect crunch. Honestly, this one never lasts long in our house.

Why I Love This Soup :

• It’s a delicious way to use up leftover turkey (or chicken works too)

• The whole thing comes together in one pot — less mess, less effort

• It’s hearty enough to be a full meal, especially with rice and beans

• You can totally make it ahead, and the leftovers taste even better

• Everyone can add their own toppings — cheese, chips, sour cream, avocado — so it’s kind of fun and customizable

Turkey Enchilada Soup Recipe

Here’s What You’ll Need :

• Olive oil – for sautéing

• Yellow onion + red bell pepper – the veggie base

• Garlic – because it makes everything better

• Chili powder, smoked paprika, oregano – smoky, savory, slightly spicy

• Salt + black pepper – season as you go

• Cooked turkey – chopped or shredded

• Ro-tel tomatoes with green chiles – adds a kick

• Black beans – rinsed well

• Corn – fresh, frozen, or canned all work

• Instant white rice – it cooks quickly and adds heartiness

• Chicken broth – low-sodium is best so you can control the salt

• Cornstarch + water – to thicken things up just a bit

Toppings (optional, but highly recommended):

• Shredded cheddar

• Sour cream

• Tortilla chips

How to Make It :

1. Start with the veggies
   In a big soup pot or Dutch oven, heat the olive oil and sauté the onion, pepper, and garlic until they’re soft and starting to smell amazing.

2. Add the spices
   Stir in the chili powder, paprika, oregano, a good pinch of salt, and a few grinds of black pepper. Let it cook for another minute so the spices wake up.

3. Toss in everything else
   Add the turkey, Ro-tel, black beans, corn, rice, and chicken broth. Season again with salt and pepper. Bring it up to a simmer.

4. Thicken the soup
   Mix the cornstarch and water in a small bowl until smooth. Slowly drizzle it into the soup while stirring. Let it simmer gently for 20–25 minutes, stirring now and then.

5. Taste and adjust
   Give it a taste and add more salt or pepper if it needs it.

6. Serve it up
   Ladle into bowls and top with cheddar, sour cream, and tortilla chips. Warm, filling, and just a little spicy — everything I want in a bowl.

A Few Tips :

• If you don’t have leftover turkey, rotisserie chicken works perfectly

• Want it creamier? Add a splash of cream or a spoonful of cream cheese at the end

• Like it spicy? Use hot Ro-tel or toss in a pinch of cayenne or chili flakes

• Don’t skip the toppings — they really take it over the top

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📖 Recipe

Yield: 6 Servings

TURKEY ENCHILADA SOUP RECIPE

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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

Did you make this recipe?

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Make-Ahead & Storage :

• Fridge: Keeps for 3–4 days in a sealed container

• Freezer: Let it cool completely, then freeze in portions

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Reheat: Warm it gently on the stove or in the microwave — you may need to add a splash of water or broth to loosen it up