TURKEY ENCHILADA SOUP RECIPE
Thanksgiving turkey leftovers are reinvented in this Tex-mex soup with black beans, rice and corn.
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Servings: 6 Servings
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 1 small red bell pepper diced
- 3 cloves garlic minced
- 1 tablespoon chili powder like McCormick
- ½ teaspoon ground smoked paprika
- ½ teaspoon oregano preferably Mexican, crushed between fingers
- coarse salt and fresh black pepper
- 3 cups cooked chopped turkey
- 1 can 11 ounce Ro-tel diced tomatoes & green chiles
- 1 can 14 ounce black beans, drained and rinsed well in a colander
- 1 cup corn
- ½ cup instant white rice
- 4 cups low-sodium chicken broth
- 2 tablespoons cornstarch dissolved in 3 - 4 tablespoons water
- shredded sharp cheddar cheese for serving
- sour cream plus more for serving
- tortilla chips for serving
Instructions
- In a large soup pot or Dutch oven heat the oil over medium heat and add the onion, pepper and garlic.
- Cook, stirring often until they start to soften. Mix in the chili powder, paprika, oregano, and season well with salt and pepper.
- Cook for a minute or so then mix in the turkey, the Ro-tel, the beans, corn, rice and lastly the chicken broth.
- Season well with salt and pepper (about 1 teaspoon salt and ¼ teaspoon black pepper) and bring to a simmer. Drizzle in the cornstarch slurry while stirring.
- Cook 20 - 25 minutes, stirring often. Taste and season with more salt and pepper if needed.
- To serve garnish with cheese, sour cream and tortilla chips.
Nutrition
Serving: 1grams