by Olivia


My Thanksgiving turkey leftovers went into the soup pot along with black beans, rice, diced tomatoes, green chiles, red peppers, broth and spices like chili powder and smoked paprika.

Topped with a handful of cheese, a dollop of sour cream and crushed tortilla chips my faith in turkey is restored.

To “enchilada” something basically means you can’t go wrong.


Only I did because I forgot to add in the corn. Boo.

The thing I love most about this? Once you get it all in the pot it’s ready in 20 – 25 minutes thanks to the already cooked turkey, canned beans and minute rice.

I’m hoping for a Christmas turkey so I can make this again! Gobble, gobble, gobble.

I couldn’t resist.

Can I use chicken instead of turkey in this recipe?

Absolutely! Chicken would be a great substitute for turkey in this recipe. Both leftover rotisserie chicken or freshly cooked chicken breast would work well.

 What can I do if I don’t have enchilada sauce?

If you don’t have enchilada sauce, you can make a simple version at home using tomato sauce, chili powder, garlic powder, and cumin. Alternatively, you can use salsa for a different but equally delicious flavor profile.

 Can I make this recipe vegetarian?

Yes, you can make this recipe vegetarian by substituting the turkey with a plant-based protein like beans, tofu, or a meat substitute. You’ll also want to use vegetable broth instead of chicken broth.

How should I store leftover Turkey Enchilada Soup?

You can store leftovers in an airtight container in the refrigerator for up to four days. To reheat, simply microwave or warm up on the stove.

 Can I freeze this soup?

Yes, this soup freezes very well. Let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to three months. To reheat, thaw in the refrigerator overnight and then heat on the stove or in the microwave.

 Can I add more vegetables to this soup?

Absolutely! You can add any vegetables you like to this soup. Bell peppers, zucchini, and corn would all be great additions.

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Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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


  • 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


  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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