
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

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 :
-
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. -
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. -
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. -
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. -
Taste and adjust
Give it a taste and add more salt or pepper if it needs it. -
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
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
📖 Recipe

TURKEY ENCHILADA SOUP RECIPE
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.
Nutrition
Make-Ahead & Storage :
-
Fridge: Keeps for 3–4 days in a sealed container
-
Freezer: Let it cool completely, then freeze in portions
-
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
Leave a Reply