Tex-Mex Turkey Soup Recipe

Name: Tex-Mex Turkey Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive Oil, Enough To Coat The Bottom Of Your Dutch Oven; 1 cup Diced Yellow Onion; 1 whole Carrot, Peeled And Diced; 1 stalk Celery, Diced; 4 ounces, weight Can Diced Green Chiles, Drained; 1 Tablespoon Minced Garlic; 1/2 teaspoons Salt; 1/2 teaspoons Fresh Ground Pepper; 1 teaspoon Chili Powder; 1 teaspoon Ground Cumin; 1 teaspoon Oregano; 4 cups Chicken Broth; 10 ounces, weight Can Enchilada Sauce, Medium Heat; 14-1/2 ounces, weight Can Diced Tomatoes; 1 cup Milk; 1/4 cups All-purpose Flour; 1 cup Frozen Corn; 14-1/2 ounces, weight Can Black Beans, Rinsed And Drained; 2 cups Cooked, Chopped Turkey; 1/4 cups Chopped Fresh Cilantro; Grated Monterey Jack Cheese, For Garnish

Servings: persons

Olive Oil, Enough To Coat The Bottom Of Your Dutch Oven
1 cup Diced Yellow Onion
1 whole Carrot, Peeled And Diced
1 stalk Celery, Diced
4 ounces, weight Can Diced Green Chiles, Drained
1 Tablespoon Minced Garlic
1/2 teaspoons Salt
1/2 teaspoons Fresh Ground Pepper
1 teaspoon Chili Powder
1 teaspoon Ground Cumin
1 teaspoon Oregano
4 cups Chicken Broth
10 ounces, weight Can Enchilada Sauce, Medium Heat
14-1/2 ounces, weight Can Diced Tomatoes
1 cup Milk
1/4 cups All-purpose Flour
1 cup Frozen Corn
14-1/2 ounces, weight Can Black Beans, Rinsed And Drained
2 cups Cooked, Chopped Turkey
1/4 cups Chopped Fresh Cilantro
Grated Monterey Jack Cheese, For Garnish

1
Generously coat the bottom of a large pot or Dutch oven with olive oil and place over medium heat. Once hot add diced onion, carrot, and celery. Cook and stir for about 5 minutes or until vegetables have softened a bit. Add diced green chilies, garlic, salt, pepper, chili powder, cumin, and oregano. Cook and stir for another minute or two. Add the chicken broth, enchilada sauce and diced tomatoes. Turn heat up to medium high and bring to a low boil. Reduce heat to low and simmer for 10 minutes to blend flavors.
2
In a small bowl, whisk together milk and flour. Turn heat up to medium high and whisk the milk mixture into the soup. Cook and stir for a minute or two. Add the frozen corn, black beans and turkey. Stir to combine. When the mixture just barely comes to a low boil, reduce heat to low and allow to simmer for about 5 minutes. Add the cilantro and stir to combine.
3
Garnish individual servings with Monterey jack cheese. Serve hot.

1320

kcal

Calories

Fat

130

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Olive Oil, Enough To Coat The Bottom Of Your Dutch Oven, 1 cup Diced Yellow Onion, 1 whole Carrot, Peeled And Diced, 1 stalk Celery, Diced, and more.

Yes, Tex-Mex Turkey Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex-Mex Turkey Soup

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