Adapted from Zestous’ Chicken Enchilada Chili.
The taste of shredded chicken enchiladas in a comforting soup with a bit of sweet corn, celery and hearty beans.
Okay, honesty I totally cheated and used chicken in this soup (the very same chicken I used in my Smoky Red Chicken Enchiladas), but I really think this enchilada soup would be the perfect thing to help out with the post-Thanksgiving “What do we do with all this turkey?” dilemma! It is so delicious I was thinking of making another pot after Thanksgiving with the leftover turkey … but then I talked to my dad and he says we aren’t having turkey this year … we are having wild goose. Okay, well, maybe not. I think I’ll just savor this pot of soup and make something new after Thanksgiving.
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Turkey Enchilada Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: A little over a quart of soup
Ingredients
For the shredded turkey mixture:
- 1/2 – 3/4 lb. cooked turkey (or chicken), shredded
- 1 teaspoon olive oil
- 1/2 cup finely chopped onion
- 1 – 2 cloves of garlic, peeled and chopped fine
- 1/4 cup chopped peppers (I used Ancho chile peppers from the garden that I had fire roasted and peeled, but you could use bell peppers too)
- 2 Tablespoons of salsa
- 1/4 cup chopped fire roasted (or canned) chopped tomatoes with juices
- 1/4 teaspoon taco seasoning mix
- 1/4 teaspoon cumin
- 1/8 teaspoon cinnamon
- 1/4 cup fresh cilantro leaves
For the soup:
- 1 cup enchilada sauce (I used my Fire Roasted Red Enchilada Sauce)
- 2 cups chicken or turkey broth
- 1/4 cup (or more if you like!) of EACH: peeled, chopped carrot, chopped celery and sweet corn
- 2 1/2 cups of cooked navy, pinto, and/or Great Northern beans (I used a mix of the three … 1 cup dry beans cooked up to about this amount of cooked beans)
Topping ideas:
- Fried tortilla strips or chips, shredded cheese, chopped avocado, snipped green onions, chopped sweet onion, Greek yogurt or light sour cream, fresh cilantro leaves
Instructions
- With two forks, shred your turkey meat. Mix in some of the cooking liquid or some tomato juice if the turkey seems dry.
- Now, heat a frying pan over medium heat and add the olive oil, then the onion and garlic. Sautee until the onion is soft and translucent, then add the peppers. If the peppers are fresh, sautee them for a few minutes as well. Then add the shredded turkey, salsa, tomatoes, and seasonings and stir and cook for about 10 minutes until the flavors are mixed well.
- Once the meat is done, add the enchilada sauce, broth, carrots, celery, corn, and beans. Simmer over medium low heat for 30 minutes or so, stirring occasionally until the vegies are tender and the flavors are mixed. I left my carrots a little crunchy which I like, but if you want them soft, cook the soup a little longer. Add salt or pepper if you think the soup needs it … I thought mine was perfect just like this. Serve hot with toppings as desired.
Notes
You can use chicken or turkey in this recipe: either one works fine!
This recipe was shared at Wednesday Extravaganza, Wonderful Food Wednesday, Thursday’s Treasures, Thanksgiving Leftovers Bloghop and the Thanksgiving Linky.
3 comments
What a fabulous way to use up those turkey leftovers! This looks delicious, thank for linking up to Show & Share Wednesday. I’m sharing this on my Facebook page today:
https://www.facebook.com/SemiHomemadeMom
What a great way to use up leftover turkey. I must try your enchilada sauce on my little one. She is quite a cheese enchilada connoisseur. Thanks for sharing on Thursdays Treasures.
[…] it to make enchilada soup – it might sound counterintuitive to use a sauce in a soup, but it makes soup-making so much […]