Spicy Turkey Enchilada Soup
Use holiday leftovers to make this healthy and hearty soup - smokey, spicy and full of protein and fibre.
Servings: 4 servings
Calories: 283kcal
Ingredients
- 1 small white onion diced
- 2 cloves garlic minced
- 2 Tablespoons chipotle chili powder or regular chli powder if you prefer
- 1 Tablespoon cumin
- 1 teaspoons sea salt or to taste
- 2 cans diced fire-roasted tomatoes 398ml each
- 1 can black beans drained and rinsed, about 1-½ cups
- 2 cups shredded cooked turkey boneless, skinless, white or dark meat
- 2 cups vegetable broth chicken broth, or water
- ⅓ cup finely chopped pickeled jalapeno peppers for a less spicy soup, omit or reduce quantity by half
- ⅓ cup chopped fire roasted red peppers
- ¼ cup red wine
- the zest and juice from 1 lime stirred in at the end of cooking time
Instructions
Slow-cooker method:
- In the base of your crock pot or slow cooker, throw in onion, tomatoes, beans, turkey, broth, wine, jalapeno, roasted red peppers, garlic and spices. Cook on low 4-5 hours or high 2-3 hours. Serve. (As an option you can saute the onion, spices and garlic in a bit of olive oil in a small skillet before adding to the slow cooker, but this is not necessary if you are short on time). Just before serving squeeze in the lime juice, taste for salt and adjust as nessary, and serve.
Stove-top method:
- 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. Stir in garlic and spices and heat for one minute until fragrant, then add remaining ingredients other than lime juice: fire-roasted tomatoes, beans, turkey, broth, wine, jalapeno, and roasted red peppers. Bring to a simmer, reduce to low heat and cook until heated through. Simmer on low for about 20 minutes to heat through and meld flavours. Add lime zest and juice at end of cooking time. Taste for salt and adjust as necessary. Serve.
Notes
This soup can be made on the stovetop or in the slowcooker.
Feel free to substitute cooked chicken for the turkey or skip it altogether for a vegan soup. Add in a bit of white rice to cook while the soup simmers if you want a heartier vegetarian soup.
This soup can be spicy - chipotle and jalapenos add the heat. For a less spicy soup use a regular chilli powder blend instead of chipotle and less jalapenos, or omit entirely. Taste-test your jalapenos and adjust accordingly. You can always serve more on the side if you are not sure how hot your guest like their soup.
Nutrition
Calories: 283kcal | Carbohydrates: 29g | Protein: 32g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 2300mg | Potassium: 694mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2615IU | Vitamin C: 15mg | Calcium: 150mg | Iron: 5mg
