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Soup

Turkey and Quinoa Enchihlada Roja Soup

Elevate your leftover turkey with Turkey Quinoa Enchilada Soup, a delicious and easy recipe that is full of flavor.

Turkey and Quinoa Enchihlada Roja Soup

This Turkey and Quinoa Enchilada Roja Soup will inspire you to switch up your leftover turkey recipe routine! It is so easy and so delicious!

Two bowls of tortilla soup topped with avocado slices, jalapeño, cheese, and tortilla strips on a wooden table, surrounded by lime wedges, cilantro, sour cream, and extra tortilla strips.

Why You’ll 🫶🏻 this Soup

Aren’t we all looking for new ways to use our leftover turkey? As satisfied as I am with a simple turkey, cranberry, and mayo sandwich, it’s always fun to change things up. This hearty bowl of goodness is loaded with incredible flavor from turkey, red enchilada sauce, chiles, sweet potato, black beans, roasted red pepper, quinoa, and cheese. It is savory, with mild heat from the chiles, a touch of sweetness from the potato, smokiness from the roasted pepper, and added nutrition from quinoa. The best part is that it is SO easy to prepare, and it can be made in 30 minutes. Ladle it into bowls and serve with avocado, cilantro, tortilla strips, lime juice, and sour cream for a flavor explosion! Enjoy! ~Nicole

Key Ingredients for Turkey and Quinoa Enchilada Roja Soup

A flat lay of various ingredients on a white surface, including shredded chicken, black beans, sweet potato, cheese, onion, jar of broth, red pepper, green chilies, quinoa, sauce, an avocado, and fresh herbs.

Leftover Shredded Turkey is the main protein. You can use white meat, dark meat, or both. You can shred the turkey easily with my Kitchen Tip.

Red Enchilada Sauce boasts a rich, smoky flavor, defined by a deep taste from dried red chili peppers and noticeable heat.

Sweet Potato offers a gentle, starchy, and inherently sweet taste. Once cooked, the interior turns soft and creamy.

Roasted Red Pepper boasts a sweet, smoky taste that is both rich and slightly caramelized from the roasting process. Its tenderness makes it a delightful addition to this soup.

Black Beans have a deep, earthy taste complemented by a hint of sweetness. They are soft and creamy, adding another layer of texture.

Chiles add a touch of spice to the soup. I use a mixture of canned green chiles and fresh jalapeño. To pack a little more heat, use the ribs and seeds from the jalapeño if desired.

White Quinoa is another complete protein source. It has a mild and delicate nutty flavor.

Turkey Stock is the main liquid in the soup, and it is another excellent way to use up leftovers by making your own rich and savory pot of liquid gold. My go-to recipe is my SUPER Simple Turkey Stock.

Chihuahua Cheese adds a mild flavor and creaminess.

Equipment Needed

  • Large Dutch oven
A white pot on a stove contains chopped onions, carrots, and sweet potatoes being sautéed. A small metal bowl and a wooden spoon rest on a white countertop nearby.
A measuring cup filled with uncooked quinoa is held above a pot of simmering soup or stew on a stovetop, with a wooden spoon resting nearby.
A white pot on a stovetop filled with chili, topped with shredded cheese, black beans, diced red peppers, and a dollop of sour cream before mixing.
A large white pot on a stove is filled with a hearty stew containing shredded meat, black beans, diced tomatoes, and chunks of yellow and orange vegetables in a rich, reddish broth.

Tips for Making Turkey and Quinoa Enchilada Roja Soup

  1. In a large Dutch oven, sauté the onion, sweet potato, jalapeño, and garlic.
  2. Add the enchilada sauce, stock, and green chiles and bring to a boil.
  3. Add the quinoa to the boiling soup, cover, and cook until the quinoa is soft, about 15 minutes.
  4. Stir in the turkey, black beans, red pepper, and cheese, and cook until the cheese has melted and the turkey is warmed through.
  5. Now, how easy was that? Get ready to ladle this goodness into a bowl!

Note: The soup will thicken as it cools, especially if refrigerated or frozen. You can enjoy it as a stew or thin it out with more stock.

A close-up of a pot filled with hearty chili, featuring black beans, chunks of tomato, carrot, and shredded meat being scooped up with a ladle.

Substitutions

  • This recipe features leftover turkey, but you can certainly use shredded Roast Chicken and Chicken Stock, so you can enjoy this recipe anytime of the year.
  • Butternut squash or carrots can be used in place of the sweet potato. They have a similar texture and add a touch of sweetness.
  • Chihuahua cheese can be substituted with Cheddar, Monterey Jack, or even Pepper Jack for even more heat.
  • For the sour cream or Mexican crema suggested as a topping, you can also use plain Greek yogurt. I tried it with 0% yogurt and it adds a lovely tanginess that cools down the spice.

Serving Suggestions

This soup with the add-ins of avocado, tortilla strips or chips, and extra cheese is really a meal in itself. However, a simple fresh Tomatillo Salad would be nice on the side to cut the richness of the soup. Kale Salad with Creamy Poblano Dressing would also make a nice soup and salad combo.

A bowl of tortilla soup topped with avocado slices, jalapeño, shredded cheese, crispy tortilla strips, and cilantro, with lime wedges and a bowl of sour cream on a dark wooden table.

Source: Adapted from halfbakedharvest.com

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Turkey and Quinoa Enchilada Roja Soup

By Nicole Prep: 5 minsCook: 30 minsTotal: 35 mins Servings: 6 -8 Two bowls of tortilla soup topped with avocado slices, jalapeño, cheese, and tortilla strips on a wooden table, surrounded by lime wedges, cilantro, sour cream, and extra tortilla strips. This Turkey and Quinoa Enchilada Roja Soup will inspire you to switch up your leftover turkey recipe routine! It is so easy and so delicious!

Equipment

  • Large Dutch oven

Ingredients 

  • 2 tablespoons Extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium sweet potato (about 12 ounces), peeled and cut into ¼-inch dice
  • 1 medium jalapeño, stemmed, seeds removed, and finely diced
  • 1 medium garlic clove, minced
  • ½ teaspoon ground cumin
  • 4 cups Turkey Stock, plus more if needed to thin
  • 3 (10 ounce) cans red enchilada sauce
  • 1 (4 ounce) can chopped green chiles
  • ½ cup white quinoa, rinsed if not pre-washed
  • 2 cups shredded turkey, light or dark meat
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 roasted red pepper (about 4 ounces)
  • 1 cup Chihuahua cheese, plus more for serving
  • kosher salt and freshly ground black pepper to taste

Accompaniments

  • Avocado, diced or sliced
  • Lime wedges
  • Tortilla strips or chips
  • Jalapeño, sliced
  • Cilantro, roughly chopped
  • Mexican crema, sour cream, or plain Greek yogurt

Instructions 

  1. In a large Dutch oven, heat the oil over medium-high heat. Add the onion, sweet potato, jalapeño, and a pinch of kosher salt, and sauté until the onion has softened and the sweet potato is barely tender, about 8 minutes. Add the garlic and cumin, and cook until fragrant, about 1 minute.
  2. Add the stock, enchilada sauce, and green chiles. Increase the heat to high and bring the mixture to a boil, stirring occasionally.
  3. Stir in the quinoa, cover, and reduce the heat to low. Cook until the quinoa is soft, about 15 minutes.
  4. Add the turkey, black beans, roasted red pepper, and cheese. Cook until the cheese has melted and the turkey has warmed through, about 5 minutes. Season to taste with Kosher salt and freshly ground black pepper.
  5. Serve with avocado, tortilla strips or chips, sliced jalapeño, cilantro, and Mexican crema or sour cream. Enjoy!

Notes

Soup can be stored in an airtight container for up to 3 days or frozen in a freezer-safe container for up to 3 months. Thaw at room temperature if frozen before reheating. Soup may need additional stock to thin. Nutritional values do not include accompaniments.

Nutrition

Calories: 409kcal, Carbohydrates: 38g, Protein: 27g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.05g, Cholesterol: 73mg, Sodium: 1798mg, Potassium: 572mg, Fiber: 5g, Sugar: 15g, Vitamin A: 6547IU, Vitamin C: 21mg, Calcium: 167mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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