Turkey Enchilada Soup

My Thanksgiving turkey leftovers went into the soup pot along with black beans, rice, diced tomatoes, green chiles, red peppers, broth and spices like chili powder and smoked paprika.

Topped with a handful of cheese, a dollop of sour cream and crushed tortilla chips my faith in turkey is restored.

To “enchilada” something basically means you can’t go wrong.

Only I did because I forgot to add in the corn. Boo.

The thing I love most about this? Once you get it all in the pot it’s ready in 20 – 25 minutes thanks to the already cooked turkey, canned beans and minute rice.

I’m hoping for a Christmas turkey so I can make this again! Gobble, gobble, gobble.

I couldn’t resist.

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Recipe type: Soup

Cuisine: Tex-Mex

Author: Reeni

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Serves: 6 servings

Thanksgiving turkey leftovers are reinvented in this Tex-mex soup with black beans, rice and corn.

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

1. In a large soup pot or Dutch oven heat the oil over medium heat and add the onion, pepper and garlic.
2. Cook, stirring often until they start to soften. Mix in the chili powder, paprika, oregano, and season well with salt and pepper.
3. Cook for a minute or so then mix in the turkey, the Ro-tel, the beans, corn, rice and lastly the chicken broth.
4. 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.
5. Cook 20 - 25 minutes, stirring often. Taste and season with more salt and pepper if needed.
6. To serve garnish with cheese, sour cream and tortilla chips.

Notes

©Copyright 2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

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