Description
Hearty Turkey Enchilada Soup brings Mexican-inspired comfort to your table with a delightful blend of shredded turkey, zesty spices, and rich broth. Packed with robust flavors and easy to prepare, this soup offers a perfect weeknight meal that satisfies hunger and warms souls.
Ingredients
Scale
Proteins:
- 3 cups cooked turkey (chopped)
- 1 can black beans (14 ounces, drained and rinsed)
- 4 cups low-sodium chicken broth
Vegetables and Aromatics:
- 1 large yellow onion (diced)
- 1 small red bell pepper (diced)
- 3 cloves garlic (minced)
- 1 can Ro-tel tomatoes with chiles (11 ounces)
- 1 cup corn
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon oregano (crushed)
- Salt and black pepper (to taste)
Thickeners and Additional Ingredients:
- ½ cup instant white rice
- 2 tablespoons cornstarch (dissolved in 3–4 tablespoons water)
- Shredded cheddar (for serving)
- Sour cream (for serving)
- Tortilla chips (for serving)
Instructions
- Warm olive oil in a large soup pot or Dutch oven over medium heat, creating a smooth cooking surface.
- Introduce finely chopped onion, diced red bell pepper, and minced garlic into the heated oil, gently sautéing until vegetables become translucent and tender, approximately 4-5 minutes.
- Sprinkle chili powder, smoked paprika, and dried oregano into the vegetable mixture, stirring continuously to distribute spices evenly and release their aromatic essence. Incorporate kosher salt and freshly ground black pepper, cooking for 45-60 seconds until the spices become wonderfully fragrant.
- Incorporate ground turkey into the spiced vegetable base, breaking the meat into small crumbles and cooking until it loses its raw pink color and becomes lightly browned.
- Pour in Ro-tel tomatoes, drained black beans, sweet corn kernels, cooked white rice, and low-sodium chicken broth, creating a rich and hearty soup foundation.
- Prepare a cornstarch slurry by whisking cornstarch with cold water until smooth, then slowly stream into the simmering soup while stirring constantly.
- Reduce heat to low-medium, allowing the soup to gently simmer for 18-22 minutes, stirring periodically to prevent sticking and ensure even thickening.
- Taste the soup and fine-tune seasoning with additional salt and pepper as needed, ensuring a balanced and robust flavor profile.
- Ladle the piping hot soup into serving bowls, garnishing with shredded sharp cheddar cheese, a dollop of cool sour cream, and crispy tortilla chips for added texture and visual appeal.
Notes
- Customize the soup’s heat level by adjusting chili powder and adding diced jalapeños for extra kick.
- Swap ground turkey with rotisserie chicken or shredded beef for a different protein variation.
- Freeze leftovers in airtight containers for up to 3 months, ensuring maximum flavor preservation.
- Transform this soup into a meal prep option by preparing ingredients in advance and storing separately.
- Consider using low-sodium broth to control salt content and accommodate dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Boiling, Sautéing, Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 50mg