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enchilada soup with avocado and green onions
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Turkey Enchilada Soup

Warm, spicy turkey enchilada soup topped with avocado and lactose-free cheese is the perfect pick-me-up for cold winter days.
Course Soups and Stews
Cuisine Southwest
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 352kcal
Author Lauren Keating

Ingredients

  • 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
  • ½ teaspoon cumin
  • 1 can black beans rinsed and drained
  • 2 cups frozen corn
  • Sea salt
  • 1 ½ cups GO VEGGIE lactose-free mozzarella shreds
  • 1 avocado sliced
  • Scallions cilantro, and other toppings, as desired

Instructions

  • 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

Serving: 1g | Calories: 352kcal | Carbohydrates: 36g | Protein: 34g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 61mg | Fiber: 10g | Sugar: 7g