Turkey and Quinoa Enchilada 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!
Servings: 6 -8
Equipment
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
- 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.
- Add the stock, enchilada sauce, and green chiles. Increase the heat to high and bring the mixture to a boil, stirring occasionally.
- Stir in the quinoa, cover, and reduce the heat to low. Cook until the quinoa is soft, about 15 minutes.
- 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.
- 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
