This turkey enchilada soup recipe is an easy weeknight recipe with big flavor from just a few ingredients.
This easy turkey enchilada soup is perfect for a busy work night.
You only need a few ingredients to create this bold, flavorful soup that everyone will love. It’s easy to make and just such a great, filling little soup that we can’t stop eating.
How to make this turkey enchilada soup
What you need
- Ground turkey: You can use almost any ground meat here. Try it with ground chicken, beef, pork, or even bison. It would also be delicious with your favorite plant-based ground meat, like Impossible Ground Beef.
- Spices: I season the turkey with chili powder, cumin, coriander, garlic powder, and cayenne powder.
- Aromatics: I add jalapeño, red bell pepper, and onion to the soup.
- Canned goods: I add black beans, crushed tomatoes, and medium red enchilada sauce. If you’re averse to heat, use mild red enchilada sauce instead! I also add chicken broth to the soup.
- Extras: I finish the soup with frozen corn.
- For serving: I serve this turkey enchilada soup with minced cilantro, sour cream, and jalapeño slices. It would also be delicious with scallions, minced red onions, crushed tortilla chips, or diced avocado.
How to make it
- Step 1: Brown the turkey and season it with all the spices.
- Step 2: Add the jalapeño, red bell pepper, and onion. Cook until the vegetables soften.
- Step 3: Add the black beans, tomatoes, and enchilada sauce. Top it off with 2 cups chicken broth. Bring to a boil, reduce the heat, and add the frozen corn. Simmer the soup for 30 minutes.
That’s it! I told you it was simple. From there, simply ladle it into bowls and serve with your toppings of choice. I went with sour cream, jalapeño, and minced cilantro.
Turkey Enchilada Soup
This turkey enchilada soup recipe is an easy weeknight recipe with big flavor from just a few ingredients.
Print
Pin
Share on Facebook
Servings: 4
Calories: 400kcal
Equipment
Ingredients
- 1 tablespoon neutral oil
- 1 pound ground turkey
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon cayenne powder (optional)
- 1½ teaspoons kosher salt (divided, plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- 1 jalapeño (trimmed and diced)
- 1 red bell pepper (trimmed, seeded, and diced)
- 1 yellow onion (peeled and diced)
- 1 (15.5-ounce) can black beans (drained and rinsed)
- 2 (10-ounce) cans red enchilada sauce (medium or mild, depending on preference)
- 1 (15-ounce) can crushed tomatoes
- 2 cups chicken stock
- 1 cup frozen corn
For serving:
- ½ cup fresh cilantro (minced)
- Sour cream
- 1 jalapeño (sliced)
Instructions
Brown the turkey:
- Heat 1 tablespoon neutral oil in a large pot over medium heat. Add the turkey and season with chili powder, cumin, garlic powder, ground coriander, cayenne powder, 1 teaspoon salt, and ½ teaspoon black pepper. Toss to coat and cook for 12 to 15 minutes until the turkey is cooked through.
Cook the aromatics:
- Add the jalapeño, bell pepper, and onion to the turkey. Season with ½ teaspoon salt and more black pepper to taste. Cook for 5 to 7 minutes, turning occasionally, until the peppers and onions soften.
Simmer the soup:
- Add the black beans, enchilada sauce, crushed tomatoes, and chicken stock. Bring to a boil. Reduce the heat to low and add the corn. Simmer, uncovered, for 30 minutes. Taste and add more salt, pepper, or seasonings to your preference.
To serve:
- Ladle the soup into bowls and garnish with minced cilantro, sour cream, and slices of jalapeño if you like. Enjoy!
Nutrition
Calories: 400kcal | Carbohydrates: 48g | Protein: 41g | Fat: 8g | Sodium: 2645mg | Fiber: 13g | Sugar: 12g | Vitamin C: 51mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!
Super easy to make and is perfectly filling!! And freezes super well