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 :
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It’s a delicious way to use up leftover turkey (or chicken works too)
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The whole thing comes together in one pot — less mess, less effort
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It’s hearty enough to be a full meal, especially with rice and beans
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You can totally make it ahead, and the leftovers taste even better
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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 :
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Olive oil – for sautéing
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Yellow onion + red bell pepper – the veggie base
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Garlic – because it makes everything better
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Chili powder, smoked paprika, oregano – smoky, savory, slightly spicy
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Salt + black pepper – season as you go
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Cooked turkey – chopped or shredded
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Ro-tel tomatoes with green chiles – adds a kick
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Black beans – rinsed well
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Corn – fresh, frozen, or canned all work
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Instant white rice – it cooks quickly and adds heartiness
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Chicken broth – low-sodium is best so you can control the salt
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Cornstarch + water – to thicken things up just a bit
Toppings (optional, but highly recommended):
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Shredded cheddar
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Sour cream
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Tortilla chips
How to Make It :
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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 :
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If you don’t have leftover turkey, rotisserie chicken works perfectly
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Want it creamier? Add a splash of cream or a spoonful of cream cheese at the end
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Like it spicy? Use hot Ro-tel or toss in a pinch of cayenne or chili flakes
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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 :
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Fridge: Keeps for 3–4 days in a sealed container
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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
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