Tex-Mex Turkey Soup
A delicious way to make use of holiday turkey leftovers. This Tex-Mex Turkey Soup is a warm and comforting post-holiday meal!
Servings: 6 servings
- Olive oil
- 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 broth
- 10 ounce can enchilada sauce mild or medium
- 14.5 ounce can diced tomatoes
- 1 cup milk
- ¼ cup all-purpose flour
- 2 cups cooked chopped 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 over MEDIUM heat. Add diced onion, carrot, and celery. Cook and stir for about 5 minutes or until vegetables have softened a bit. Add 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 heat up to MEDIUM-HIGH and bring to a low boil. Reduce heat to LOW and simmer for 10 minutes to blend flavors.
In a small bowl, whisk together milk and flour. Turn 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 heat to LOW and allow to simmer for about 5 minutes. Add the cilantro and stir to combine.
Garnish individual servings with Monterey jack cheese. Serve hot.
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