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.
Servings: 6 servings
Calories: 311kcal
Ingredients
- olive oil as needed
- 1 carrot peeled and diced
- 1 stalk 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
Instructions
- 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.
Notes
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.
Nutrition
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