Warm, spicy turkey enchilada soup topped with avocado and lactose-free cheese is the perfect pick-me-up for cold winter days.
I created this recipe for my client, GO VEGGIE. As always, thank you for supporting the brands that keep me inspired in the kitchen.
I made this turkey enchilada soup a few weeks ago, thinking it would be perfect to share at the beginning of cold and flu season. Then, before I had a chance to write it up, I got a nasty cold and spent a solid 72 hours asleep on the couch. Funny how that happens.
While I don’t wish the cold I had on anyone, I have you covered if you do happen to get it. This enchilada soup has everything you need: It’s brothy and warm, to help if you have the chills. It’s a little spicy, to help open your sinuses. It’s super cozy and comforting, and you can adjust the toppings to suit your mood. (I don’t know about you, but I’m super picky about what I feel like eating when I’m sick.)
How to make enchilada soup?
To make this turkey enchilada soup, start by sauteeing garlic and onion in a little olive oil. Then, add ground turkey breast and cook it until it’s browned and crumbly. Browning the meat will help give your soup tons of flavor! If turkey isn’t your thing, you can also use ground chicken or even meatless crumbles.
Next, start building the base of your broth. It’s based on my homemade enchilada sauce recipe, so you know it’s going to be good! Add chicken or vegetable stock, cumin, chili powder, and a can of crushed fire-roasted tomatoes. At this point, you’ll also add red bell pepper, black beans, and corn. Bring everything to a simmer to help the flavors come together, then stir in some apple cider vinegar to perk up the flavor. Give it a taste and season it with salt and pepper to your liking.
What to serve with enchilada soup?
Now is where things really start to get fun – everyone can add toppings to their own bowl of soup! I always start by adding a big hand full of GO VEGGIE lactose-free mozzarella shreds to my bowl. What good is an enchilada without any cheese? I love the way these shreds melt into my soup, and they have just as much protein as dairy cheese (plus more calcium, vitamin A and vitamin D!) In addition to the cheese, I like to add sliced avocado, cilantro, and green onions. You can also serve diced green chiles, crushed tortilla chips, lactose-free sour cream, or lime wedges.
- 1 Tablespoon olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1 pound ground turkey breast
- 1 red bell pepper, diced
- 1 can fire-roasted crushed tomatoes
- 4 cups chicken broth or vegetable stock
- 1 Tablespoon ancho chile powder
- 1/2 teaspoon cumin
- 1 can black beans, rinsed and drained
- 2 cups frozen corn
- Sea salt
- 1 1/2 cups GO VEGGIE lactose-free mozzarella shreds
- 1 avocado, sliced
- Scallions, cilantro, and other toppings, as desired
- Heat the oil in a large Dutch oven set over medium heat. Add the onion and saute 3-4 minutes, to soften. Stir in the garlic and cook another 1-2 minutes.
- Add the turkey. Cook, breaking up with a spoon, 7-10 minutes, or until browned. Stir in the peppers and tomatoes and cook 3-4 minutes.
- Stir in the broth, chile powder, cumin, beans, and corn. Simmer 15 minutes. Season to taste with salt.
- Divide the soup among six bowls. Top with cheese, avocado, and any additional toppings that you like.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 352Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 61mgCarbohydrates 36gFiber 10gSugar 7gProtein 34g