If you are searching for a great way to use up your leftover turkey, search no more. This quick and easy leftover turkey enchilada soup is sure to please. It’s simply a twist on the more traditional chicken enchilada soup. Certainly better than Campbells or chili’s chicken enchilada soup. As long as you have the stock prepared, you could be enjoying this soup in about 20 minutes.
How do you prepare turkey stock?
Start by boiling the leftover turkey carcass in a pot of water for 4-5 hours. You can add a few cilantro stems to the pot to enhance the flavor. Strain the stock while it is still warm. Then allow the meat to cool a bit before stripping the remaining meat from the bones.
What is the secret to the best enchilada soup?
The first secret ingredient that makes the best enchilada soup is masa harina. It is the flour used for making corn tortillas. Turns out it is also the best flour to use when thickening your enchilada soup.
The second secret ingredient is Monterey Jack cheese shredded from the block. If you by the block of cheese and shred it yourself it will melt into the soup creating a creamy broth. Do not try to melt pre-shredded cheese into your soup. It does not melt well and will always have little strings of not quite melted cheese in the broth.
Leftover turkey enchilada soup ingredients
- 3 tablespoons avocado oil
- 1 large onion chopped
- 4-5 cloves of garlic minced
- 2/3 cup masa harina
- 5 cups turkey stock
- 3 cups leftover turkey, cubed or shredded
- 3 (10-ounce) cans red enchilada sauce (mild, medium or hot)
- 1 (7-ounce) can of green chilis or hatch chilis
- 1/2 teaspoon of ground cumin
- 1 (15-ounce) can of black beans, drained and rinsed
- 1 (15-ounce) can corn
- 1 (15-ounce) can diced tomatoes
- 8 ounces of Monterey Jack cheese, shredded
- tortilla strips
- 3 avocados, diced
- 1 bunch fresh cilantro, chopped
How to make leftover turkey enchilada soup
- In a large pot, heat up the avocado oil, add the onion and sauté until starting to soften, about 4 minutes. Add the minced garlic and continue to sauté for another minute.
- Then make a roux by adding the masa harina until the onions are garlic are evenly coated.
- Add the stock 1 cup at a time while stirring.
- Once the stock is warm and slightly thickened, add the enchilada sauce, cumin, turkey, chilis, tomatoes, beans, and corn.
- Optional: Stir in the shredded Monterey Jack cheese. If you choose to do this, I would recommend using cheese shredded from a block rather than pre-shredded cheese.
- Top with Shredded Monterey Jack cheese, tortilla strips, chopped cilantro and cubed avocado.
If you like this soup, try my better than olive garden Zuppa Toscana recipe.