Spicy Turkey Enchilada Soup
A spicy, tomato based soup that uses holiday leftovers for a quick and healthy meal. Slow-cooker or stove top.
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Servings: 4 -6 servings
- 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.
This soup can be made on the stovetop or in the slow-cooker.
Feel free to substitute cooked chicken for the turkey or skip altogether for a vegan soup. Add in a bit of white rice to cook while the soup simmers if you want.
This soup can be spicy - taste test your jalapeno's and adjust accordingly. You can always serve more on the side if you are not sure how hot your guest like their soup.