Enchilada Ground Turkey Soup is an easy and flavorful soup that’s made on the stove top or Instant Pot! This hearty soup is packed full of flavors like savory onion and garlic, creamy green enchilada sauce, and vibrant salsa verde. Top it off with a sprinkling of shredded cheese, crunchy tortilla chips, and a dollop of sour cream and you’ve got a soup to keep you warm all winter long!
This Ground Turkey Enchilada Soup is seriously just so hearty and out of this world. It’s perfect for the cold months while being lower-cal thanks to the ground turkey. So now I don’t have to feel guilty about indulging! This soup totally hits the spot, too. We also love my classic Chicken Enchilada Soup, but I wanted something new and exciting with a bit of a different flavor. I use a mixture of green enchilada sauce and salsa verde for this soup instead of the usual red enchilada sauce. Let me tell you, it sure does not disappoint! Something about the flavors in the green sauce and the salsa verde just pair so perfectly with the light taste of the ground turkey. You can’t beat it! And if you’re a fan of dishes like these try out my amazing Crockpot Stuffed Peppers with a side of easy Spanish Rice!
Ingredients:
This Ground Turkey Enchilada Soup is hearty, filling, and loaded with flavor!
- Olive Oil: Olive oil has the mildest flavor and doesn’t overpower the turkey when cooking.
- Ground Turkey: You could also use ground chicken or leftover shredded turkey.
- Onion: I like to use a diced white or yellow onion for the flavor.
- Garlic: Minced. Feel free to add as much or as little garlic as you prefer.
- Taco Seasoning: One packet.
- Salt & Pepper: To taste.
- Chicken Broth: You can also substitute for vegetable broth.
- Green Enchilada Sauce: I love the unexpected flavor of the green enchilada sauce as opposed to the traditional red!
- White Beans: You’ll want two cans.
- Rotel: Essentially just canned tomatoes and diced green chilis but it saves time on the prep work and adds flavor and texture to the soup!
- Salsa Verde: Rotel isn’t incredibly seasoned unless you choose the “hot” version so I find adding the salsa verde lends extra flavor to the soup.
- Frozen Corn: Canned works as well, whatever you have on hand.
- Cornstarch and Cold Water: This combination will make a slurry that will help thicken your soup.
- Optional For Serving: Tortilla chips, shredded cheese, sour cream, avocado, limes, cilantro, green onions.
Enchilada Ground Turkey Soup Recipe Notes and Tips:
- If you have leftover turkey simply add it right to the pot, or slow cooker with all of the remaining ingredients and stir well. On the stove, heat for 30 minutes or until cooked through. In the slow cooker, I recommend cooking on low for up to 8 hours. If you have plenty of leftover turkey, try out this Leftover Turkey Skillet too!
- To store this soup in the refrigerator, allow it to cool to room temperature. Then, pour it into a container with a lid, or a large zip-top bag. Store in the refrigerator for up to 4 days for best results.
- Reheat it as preferred on the stovetop or in the microwave. This soup can also be frozen for up to 2 months if desired, then just thaw it out in the refrigerator before reheating.
- You can also make this soup with leftover rotisserie chicken or any kind of shredded/chopped chicken.
- For an even creamier soup, add in a touch of sour cream or heavy cream to the broth.
- As with most soups, this will thicken as it cools. When you reheat any leftovers you may want to add additional broth or water for a thinner, more soup-like consistency.
Skinny Turkey Enchilada Soup
Ingredients
- 2 Teaspoon Olive Oil
- 1 Pound Ground Turkey or Chicken
- 1 Large Onion, Diced
- 2 Cloves Garlic, Minced
- 2 Tablespoons (1 Packet) Taco Seasoning
- Salt & Pepper to taste
- 2 Cups Chicken Broth
- 1 28 Ounce Can Green Enchilada Sauce
- 2 15 Ounce Cans White Beans
- 1 10 Ounce Can Rotel
- 1/2 Cup Salsa Verde
- 1 Cup Frozen Corn
- 2 Tablespoons Corn Starch
- 2 Tablespoons Cold Water
OPTIONAL FOR SERVING: Tortilla chips, cheese, sour cream, avocado, limes, cilantro, green onions.
Instructions
STOVE TOP METHOD:
- Heat the olive oil in a large pot over medium-high heat.
- Add the ground turkey, diced onion, minced garlic, taco seasoning, salt, and pepper.
- Stir, breaking up the meat until cooked through and no longer pink.
- Add the broth to the skillet and stir, scraping the bottom of the pot with a wooden spoon.
- Add the enchilada sauce, beans, Rotel, salsa verde, and frozen corn and stir to combine.
- Bring to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
- In a small bowl mix together the corn starch and water until smooth.
- Whisk into the soup and simmer for 2-3 minutes until thickened.
INSTANT POT METHOD:
- Heat the oil in the bottom of your instant pot on saute mode.
- Cook the ground turkey, onion, garlic, taco seasoning, salt, and pepper, breaking up the meat as you go until cooked through.
- Turn the pot off. Pour in the broth and use a wooden spoon to scrape up any browned bits from the bottom.
- To the pot add the enchilada sauce, beans, rotel, salsa verde, and corn and stir.
- Place the lid on the pot and set the valve to the seal position. Cook on manual (high pressure) for 10 minutes. Once cooking time is up, open the valve to do a quick release.
- Turn the instant pot to SOUP mode and allow the liquid to come to a boil.
- Whisk together the corn starch and water in a small bowl until smooth, then, whisk into the soup. Cook for 1-2 minutes until thickened.
SLOW COOKER:
- Cook the turkey, onion, garlic, taco seasoning, salt, and pepper as directed in the stove top method instructions.
- Add the cooked turkey mixture, and remaining ingredients (except for the cornstarch and water) to a 6 quart or larger slow cooker.
- Cover and cook on low for 6-8 hours, or high for 3-4 hours.
- If cooking on low, turn the pot up to high about 30 minutes before serving the soup. Mix together the cornstarch and cold water in a small bowl, then whisk into the soup. Cook for 10-15 more minutes until thickened.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent!!