Tex-Mex Turkey Soup
This Tex-Mex Turkey Soup is a warm and comforting post-holiday meal. This quick and easy turkey soup recipe is a delicious way to make use of your Thanksgiving leftovers.
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Main Course, Soup
Cuisine: American
Servings: 6 servings
Calories: 311kcal
- olive oil as needed
- 1 carrot peeled and diced
- 1 rib celery diced
- 1 cup diced yellow onion
- 1 tablespoon minced garlic
- 4 ounces diced green chiles drained
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 4 cups low sodium chicken or beef broth
- 10 ounce can red enchilada sauce mild or medium
- 14.5 ounce can diced tomatoes
- 1 cup milk
- ¼ cup all-purpose flour
- 2 cups cooked chopped or shredded turkey or rotisserie chicken
- 1 cup frozen corn
- 15 ounce can black beans rinsed and drained
- ¼ cup chopped fresh cilantro
- grated Monterey Jack cheese for garnish
Generously coat the bottom of a large pot or Dutch oven with olive oil and place it over MEDIUM heat. Add the diced onion, carrot, and celery. Cook and stir for about 5 minutes or until vegetables have softened a bit. Add the diced green chiles, garlic, salt, pepper, chili powder, cumin, and oregano. Cook and stir for another minute or two.
Add the chicken broth, enchilada sauce and diced tomatoes. Turn the heat up to MEDIUM-HIGH and bring the soup to a low boil. Reduce the heat to LOW and simmer for 10 minutes to blend the flavors.
In a small bowl, whisk together the milk and flour until smooth. Turn the heat up to MEDIUM-HIGH and whisk the milk mixture into the soup. Cook and stir for a minute or two.
Add the frozen corn, black beans, and turkey. Stir to combine. When the mixture just barely comes to a low boil, reduce the heat to LOW and allow the soup to simmer for about 5 minutes. Add the cilantro and stir to combine.
Serve hot. Garnish individual servings with Monterey jack cheese.
Soup can be transferred to a slow cooker on the KEEP WARM setting for an hour or two, if needed.
Storage
Promptly refrigerate any leftovers in an airtight container. For the best quality, consume leftover Tex-Mex Turkey Soup within 3 to 4 days. For longer storage, place in freezer-safe containers and freeze for up to 2 to 3 months. Be aware that soups that contain milk or cream may separate when reheated so I recommend refrigerating, if possible.
Reheat leftover soup gently in a saucepan on the stove or in the microwave, adding additional broth or water to thin, if needed.
Calories: 311kcal | Carbohydrates: 38g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 1294mg | Potassium: 914mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2317IU | Vitamin C: 21mg | Calcium: 138mg | Iron: 4mg