It’s after the holidays, tons of turkey leftover. Not sure what to do with it? I have the perfect recipe for you. My Turkey Enchilada Soup Recipe is absolutely delicious and heartwarming. This soup consists of many depths of flavor. Starting off with a rich homemade enchilada sauce. Perfectly seasoned turkey, roast tomatoes, bell peppers, corn, etc; just to name a few ingredients.
Start off by shredding leftover turkey and set aside. It’s time to make Enchilada Sauce. Believe it or not, Enchilada Sauce is easy to make. Adding oil, flour and chili powder to a pot. Combine ingredients til incorporated for 1 minute. Add crushed tomatoes, water, spices and combine. I know the aroma is amazing. Lol. Stir and bring to a boil. Be cautious, the sauce tends to splash. Set sauce aside.
Turkey Enchilada Soup Recipe
Time to work on our soup!! Adding oil to a large pot along with onions and bell peppers. Sauteeing til soft and translucent. Add enchilada sauce along with cream cheese and incorporate it. Tip: It’s best to use room temperature cream cheese. It breaks down easily. Add diced tomatoes, black beans, and corn to the mixture. Stir to combine all ingredients.
Add handfuls of shredded turkey to pot and stir. Add favorite broth or stock. I utilized the turkey stock I had left from Thanksgiving. Adding turkey and chicken broth makes for a terrific combination. The taste was absolutely delicious. Allow soup to cook for 10-15 minutes, til nice and hot.
To amp up the flavors, even more, I added a handful of sharp cheddar and mozzarella cheese to the pot.
It’s time to serve our delicious turkey enchilada soup. Top with green onions diced avocados and extra cheese. And dig in!!
This Turkey Enchilada Soup Recipe is the perfect way to say welcome home!!
Enjoy!!
Turkey Enchilada Soup Recipe
Equipment
- Pot
- Spatula
- Ladle
- Bowl
- Utensils
Ingredients
- 1 tbsp Oil
- 1 large Yellow Onion Chopped
- 1/2 Green Bell Pepper Diced
- 1/2 Red Bell Pepper Diced
- 10 oz Enchilada Sauce See Below For Enchilada Recipe
- 8 oz Cream Cheese
- 14.5 oz can Diced Tomatoes Drained & Rinsed
- 1 cup Black Beans
- 1 cup Corn Kernels Frozen
- 3-4 cups Turkey Shredded
- 3 cups Broth Chicken or Turkey. Add the preferred amount for desired consistency.
- 1 Green Onion Chopped
- 1/2 cup Cheddar Cheese Shredded
- 1/2 cup Mozzarella Cheese Shredded
Instructions
- Using medium heat, adding oil to the pot.
- Add diced onions and bell peppers to hot oil. Combine and sautee until translucent.
- Add enchilada sauce and room temperature cream cheese and combine.
- Add diced tomatoes, black beans, corn, and combine.
- Add meat and broth. Stir and cook for an additional 10-15 minutes.
- Turn stove off and garnish with green onions, extra cheese.
- Enjoy!!!
Notes
Enchilada Sauce
Ingredients
- 1/4 cup Oil
- 3 tbsp All-Purpose Flour
- 1-2 tbsp Chili Powder Caution. Start off with a small amount, very spicy.
- 8 oz can Crushed Tomatoes
- 2 cups Water
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 Tsp Cumin
- Salt To Taste
- Ground Black Pepper To Taste
Instructions
- Using medium heat add oil to the pot.
- Add all-purpose flour and combine for 1 minute.
- Add chilli powder and continue stirring.
- Add crushed tomatoes, water, onion, garlic, and cumin powder, while continuing to stir.
- Stir and bring to a boil.
- Reduce heat and allow to simmer for about 10 minutes until desired consistency is achieved.