Tex-Mex Turkey Soup

This Tex-Mex turkey soup is a hearty, flavorful recipe loaded with shredded turkey, black beans, corn, and a blend of spices and enchilada sauce. Perfect for weeknight dinners, family meals, or using leftover turkey, this easy homemade soup combines southwest flavors with fresh vegetables and a creamy broth. Serve hot with cheese, cilantro, or tortilla chips for a warming and comforting meal.

Ingredients

• Olive oil, as needed
• 1 carrot, peeled and diced
• 1 rib 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 or beef broth
• 10-ounce can red enchilada sauce (mild or medium)
• 14.5-ounce can diced tomatoes
• 1 cup milk
• ¼ cup all-purpose flour
• 2 cups cooked chopped or shredded 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

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Instructions

1. Sauté the vegetables:
   Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook and stir for about 5 minutes until the vegetables begin to soften.
2. Add aromatics and spices:
   Stir in the diced green chiles, garlic, salt, pepper, chili powder, cumin, and oregano. Cook for another 1–2 minutes until fragrant.
3. Add liquids:
   Pour in the chicken broth, red enchilada sauce, and diced tomatoes. Increase heat to medium-high and bring the soup to a low boil. Reduce heat to low and simmer for 10 minutes to blend the flavors.
4. Thicken the soup:
   In a small bowl, whisk together milk and flour until smooth. Gradually stir the mixture into the soup over medium-high heat. Cook for 1–2 minutes until the soup begins to thicken slightly.
5. Add the main ingredients:
   Stir in the turkey, frozen corn, and black beans. Heat until the soup reaches a low boil, then reduce to low and simmer for about 5 minutes.
6. Finish with fresh herbs:
   Add chopped cilantro and stir to combine.
7. Serve:
   Ladle the soup into bowls and garnish with grated Monterey Jack cheese. Serve hot.

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Why You’ll Love This Recipe

• Hearty and comforting: Packed with turkey, beans, and vegetables for a filling meal.
• Bold Tex-Mex flavors: Chili powder, cumin, and enchilada sauce give a delicious southwest twist.
• Quick and easy: Perfect for using leftover turkey or rotisserie chicken.

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Tips

• Use fresh or frozen corn; if frozen, no need to thaw.
• Stir frequently after adding the milk and flour to avoid lumps.
• Simmer gently to allow the flavors to meld without overcooking the turkey.
• Adjust the spice level by using mild or medium enchilada sauce.

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Variations and Substitutions

• Protein: Substitute turkey with chicken or shredded rotisserie chicken.
• Beans: Use pinto beans or kidney beans instead of black beans.
• Spice: Add diced jalapeños or a pinch of cayenne for extra heat.
• Creaminess: Swap milk for half-and-half or a dairy-free alternative.

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FAQs

Can I make this soup ahead of time?
Yes, the soup stores well in the refrigerator for 3–4 days and can be reheated on the stovetop or in the microwave.

Can I freeze it?
Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Can I use leftover turkey?
Absolutely! This recipe works perfectly with leftover roasted or rotisserie turkey.

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Serving

• Serve hot in bowls with a sprinkle of grated Monterey Jack cheese.
• Pair with tortilla chips, cornbread, or a fresh green salad for a complete meal.
• Top with additional cilantro, avocado slices, or a dollop of sour cream for added flavor.

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Suggestions

• For extra depth, sauté the vegetables in a mix of olive oil and butter.
• Add a squeeze of fresh lime juice just before serving for brightness.
• Serve with warm tortillas for dipping into the flavorful broth.