A spicy and healthy use for those leftovers. Black beans, tomatoes and jalapeño make a hearty slow-cooker meal.
Happy Holidays friends. I know it’s been a rather quiet year around here. I’m not going to apologize. Priorities are what they are. And I’m perfectly happy with where they are right now.
I know most of you don’t come here because of specific dietary recommendations, or because you are looking for culinary advice and savvy kitchen hacks. Mostly I don’t have those things. Most of you come here because we know each other, and you’ve visited over the years just to see what I have going on in my kitchen. And that is the best reason. As uncommitted as I might be. As much as I lack technical expertise and dedication to specific eating styles or habits, I love just hanging out in my kitchen and putting something new together. Sometimes I forget where I was going with a dish and end up somewhere else completely. Often I forget to measure. Mostly I don’t follow recipes.
Food just happens.
Gav said to me the other day as he was helping make Tofu Tacos – of all things, it was Christmas Eve and we were covered in sticky mango juice…”I like how you always make different things.” ???? Oh man, I love this kid. I am so incredibly blessed to have a kid that will geek out with me over spicy tofu. A kid that doesn’t get fussy when I change-up the spices or switch up eggplant for mushrooms. Or decide to make a spicy soup with the leftover turkey instead of that one l made last year…
So here is something a little new, but not really. It’s just soup, but soup I like sharing more than anything. Comfort, warmth, real life. It’s not glamourous, not complicated. No crazy substitutions or adjustments needed. This is just soup. Made with leftovers, because soup is better like that.
This Spicy Turkey Enchilada soup is a little different from most boxing day turkey soups. First of all it is very spicy (but you can adjust if you need). Secondly it is tomato based, which keeps this soup light and healthy. Not a lot of turkey in here, just enough to deepen the flavours and use up some of those holiday leftovers. Because we all have leftovers right now. You can totally leave the turkey out if you want a vegan soup. If you go that way, you might want to add in a half cup of uncooked white rice while the soup simmers.
Serve this soup with toppings: tortilla chips, lime, chopped green onions or radish. I like soup with toppings. After all the big holiday meals, I like to keep my dish dairy-free so I skip the cheese and the sour cream, but those are good options too. Especially if you’ve went all in with the spicy.
You can make this soup on the stove top and have dinner or lunch ready in less than 30 minutes. Heat thoroughly and it is ready to serve. Or throw everything in the slow-cooker or crock pot, walk away for a couple of hours and it will be ready when you are.
Here is how you make it,
Spicy Turkey Enchilada Soup
- 1 small white onion diced
- 2 cans diced fire-roasted tomatoes 398ml
- 1 can black beans 18oz
- 2 cups shredded cooked turkey boneless, skinless, white or dark meat
- 2 cups vegetable broth chicken broth, or water
- 1/3 cup finely chopped pickeled jalapeno peppers for a less spicy soup, omit or reduce quantity by half
- 1/3 cup chopped fire roasted red peppers
- 1/4 cup red wine
- 2 Tablespoons chili powder
- 1 Tablespoon cumin
- 2 teaspoons sea salt
- the zest and juice from 1 lime
- In the base of your crock pot or slow-cooker, throw in onion, tomatoes, beans, turkey, broth, jalapeno, roasted red peppers, lime zest, lime juice and spices. Cook on low 4-5 hours or high 2-3 hours. Serve. As an option you can saute the onion in a bit of olive oil in a small skillet before adding the to slow-cooker, but this is not necessary if you are short on time.
- In the base of a dutch oven or large, deep pot, heat 1 tablespoon of olive oil over medium heat. Add onion and saute 5-7 minutes until fragrant and slightly softened. Add onion, tomatoes, beans, turkey, broth, jalapeno, roasted red peppers, lime zest, lime juice and spices. Bring to a simmer, reduce to low heat and cook until heated through. This soup likes about 20 minutes at a low simmer to heat through and meld flavours. Serve.
Thank’s for visiting. I’m Trish. I share healthy family recipes to inspire your family to eat their veggies and save room for cake!