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    Home » All Recipes

    Author: Donna | Published: Nov 15, 2021 | Modified: Sep 5, 2022

    Creamy Enchilada Soup With Leftover Turkey or Chicken (Instant Pot and Stove Top)

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    Up close shot of leftover turkey enchilada soup served in a rustic bowl and topped with sour cream and tortilla chips

    A great way to use up leftover turkey or chicken, this easy enchilada soup is bursting with flavor, and just waiting to be loaded up with all of your favorite toppings. So thick it is almost like a stew, this is a family-friendly easy soup recipe that is going to be a huge hit at your dinner table all whilst using up leftovers!

    Chunky soup in a speckled brown bowl wrapped in grey linen. The soup is topped with a big dollop of sour cream and fresh cilantro

    We love making soup versions of easy weeknight meals, like in this instant pot taco soup, and this instant pot lasagna soup.

    Easy Enchilada Soup

    Don't let the long ingredient list fool you, this soup is made up of pantry staples, and comes together so easily in one pot.

    You are going to need:

    • chicken broth or turkey broth: homemade is best, especially if you have used the carcass of the turkey or chicken you plan on using in this recipe, but you can always use storebought broth if that is what you have;
    • cooked and chopped turkey or chicken: this can be leftover turkey or leftover chicken;
    • enchilada sauce: you can use the store-bought variety, but be sure to check ingredients to make sure they align with your way of eating, or you could always make homemade enchilada sauce with a recipe like this one from 24 bites;
    • diced tomatoes with green chiles: in the US I would use rotel for this. Although there is no perfect substitute outside of the U.S. you can sub in a can of diced tomatoes with chili, or you can make your own by combining diced tomatoes and some chopped jalapeños. We will be adding more seasoning to the soup anyway, so do not worry about the garlic powder and additional ingredients that would be in the can of rotel;
    • cooked pinto beans: use the canned variety, or make your own from scratch;
    • cooked black beans: use the canned variety, or make your own from scratch with a recipe like this one Slow Cooker Savory Black Beans ;
    • shredded cheddar cheese: if you can, shred the cheese yourself. Pre-packaged shredded cheese can have added ingredients that can lead to a grainy texture which can be unpleasant;
    • sour cream: use light or regular depending on your preferences;
    • chopped onion;
    • green bell pepper (green capsicum);
    • red bell pepper (red capsicum);
    • fresh celery;
    • chopped fresh cilantro (coriander);
    • dried bay leaves;
    • fresh minced garlic;
    • corn kernels: you can use fresh, canned or frozen;
    • olive oil.

    Tip: if you prefer a thicker soup you can add some cornstarch to the mixture to thicken things up a bit. This can make it more stew-like. Simply combine a tablespoon of cornstarch with ¼ cup of cold water and add to the soup when all of the other ingredients are added.

    Labelled ingredient shot of everything needed to make this turkey soup: leftover turkey, enchilada sauce, broth, veggies, beans, diced tomatoes and herbs and spices

    How To Make Enchilada Soup

    The ingredient list may be long, but don't worry, this soup comes together in no time at all.

    It all comes together in one pot too, and any time a meal uses fewer dishes the better!

    Am I right?

    Tip: Have all of your veggies chopped and ready to go before starting to make the soup. This makes the cooking process a lot smoother.

    We are simply going to:

    1. Add the onions, celery, and peppers to a large soup pot or dutch oven and sauté (or the pot of an instant pot if that is what you are using).
    2. Add in the garlic and seasonings, cooked turkey or chicken, broth, enchilada sauce, tomatoes, beans, bay leaves, cilantro (coriander), and corn.
    3. Season with salt and pepper, mix well, and heat through.
    4. Bring the soup to a boil, before reducing it to a simmer and allowing to simmer away on the stovetop for 20-30 minutes (instant pot instructions below).

    Just before serving, add in the sour cream and cheese and mix well to combine.

    TIP: to make the soup extra luxurious why not add a dollop of cream cheese in place of the sour cream!

    collage of all the steps required to make enchilada soup

    How To Serve Leftover Turkey Soup

    The best part of this soup is all the optional toppings.

    We load them on heavy and hard so that the soup has tons of flavor.

    Load up with your personal favorite toppings and garnishes to really take this soup over the edge and make it yours.

    Why not try adding:

    • Lime wedges: squeeze some lime juice over the soup just before serving to really pop the flavor;
    • Grated Monterey Jack, cheddar cheese, or other cheese of choice;
    • Fresh cilantro (coriander);
    • Tortilla chips or tortilla strips: I like to use blue corn chips like you can see in these photos as it adds great color to the soup;
    • Avocado slices;
    • Jalapenos, or other hot chili peppers or hot sauce of your choice if you prefer a spicy soup;
    • A drizzle of your favorite hot sauce;
    • A dollop of sour cream;
    • Finely chopped red bell peppers for a bit of extra crunch;
    • A sprinkle of Tajin seasoning, chili powder, or cayenne pepper.

    Why not put all of the toppings in little bowls on the table and let the whole family load up their delicious enchilada soup in their favorite way?

    You can also serve some fresh corn tortillas or flour tortillas on the side for moping up the bowl when you are finished.

    Chunky soup in a speckled brown bowl wrapped in grey linen. The soup is topped with a big dollop of sour cream and fresh cilantro

    Extra Tips, Tricks, and Substitutions

    This easy enchilada soup recipe is super versatile, so feel free to change things up depending on the ingredients you have on hand, and individual preferences.

    What Type of Protein Can I Use?

    Use whatever leftover turkey or chicken you have on hand.

    You can use:

    • poached chicken breasts or chicken thighs that have been shredded or chopped up;
    • grilled chicken breasts that have been chopped up;
    • leftover rotisserie chicken (why not make your own using this recipe: How To Make A Rotisserie Chicken in the Oven);
    • leftover turkey from a whole turkey or turkey breasts.
    Up close shot of enchilada soup being scooped onto a spoon with the rest of the soup in a rustic bowl in the background
    No matter whether you choose chicken or turkey, it should be chopped into similarly sized pieces.

    What Can Be Used In Place Of The Sour Cream?

    If you don't have sour cream you can try these alternatives:

    • replace the sour cream with cream cheese, or
    • replace the sour cream with heavy cream.

    You can always leave it out if you prefer, however, the end result obviously won't be creamy and you won't get the same depth of flavor.

    Can This Be Made In The Instant Pot?

    Yes, of course.

    Simply follow the instructions in the recipe card, but instead of cooking on the stovetop for 20-30 minutes, cook on manual for 10 minutes, and allow the soup to release naturally for 10 minutes before venting.

    Can This Be Made In The Slow Cooker or Crock Pot?

    Yes of course.

    Simply follow the instructions in the recipe card, but instead of cooking on the stovetop for 20-30 minutes, cook on low for 6-8 hours, or on high for 3-4 hours.

    Chunky soup in a speckled brown bowl wrapped in grey linen. The soup is topped with a big dollop of sour cream and fresh cilantro

    Storing and Freezing Tips

    The leftover soup should be stored in an airtight container in the fridge for up to 3 days.

    NOTE: How long the leftover enchilada soup can be stored will depend on how old your leftover turkey or chicken is.

    This soup can also be frozen in an airtight freezer-friendly container for 2-3 months.

    The soup will thicken up once allowed to cool.

    This means that when you come to reheat it you may want to add some additional water or broth unless you are happy for it to have a more stew-like consistency.

    Overhead shot of enchilada soup served up in a rustic bowl and grey linen with a silver spoon and some fresh tortillas in the background

    Need More Delicious Soup Recipes?

    There is nothing like a delicious bowl of soup on chilly days!

    I have a huge collection of soup recipes here, or you can check out these favorite soups:

    • Slow Cooker Potato Leek and Cheese Soup
    • Pressure Cooker Carrot Ginger Turmeric Soup
    • One-Pot Creamy Garlic Vegetarian Tortellini Soup
    • Comforting Cauliflower Leek Soup
    • Tuscan White Bean Soup.
    Up close shot of leftover turkey enchilada soup served in a rustic bowl and topped with sour cream and tortilla chips

    Happy Eating.

    xx

    Up close shot of leftover turkey enchilada soup served in a rustic bowl and topped with sour cream and tortilla chips

    Easy Creamy Enchilada Soup with Leftover Turkey or Chicken

    A great way to use up leftover turkey or rotisserie chicken, this easy enchilada soup is bursting with flavor, and just waiting to be loaded up with all the toppings. So thick it is almost like a stew, this is a family-friendly easy soup recipe that is going to be a huge hit at your dinner table!
    4.95 from 19 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Course Soup
    Cuisine Anytime
    Servings 8 serves
    Calories 295 kcal

    Ingredients
      

    • 1 tablespoon olive oil
    • 1 brown onion chopped
    • 1 stalk celery chopped
    • 1 green bell pepper chopped
    • 1 red bell pepper chopped
    • 2 tablespoons minced garlic
    • 4 cups chicken or turkey broth
    • 1 cup enchilada sauce
    • 1.5 lbs (700 grams) turkey or chicken cooked and chopped into evenly sized pieces
    • 1.5 cups corn kernels use fresh, frozen or canned
    • 1 cup diced tomatoes (or rotel)
    • 1 can pinto beans drained and rinsed
    • 1 can black beans drained and rinsed
    • 2 tablespoons fresh cilantro/coriander chopped
    • 2 dried bay leaves
    • 1 cup shredded cheddar cheese
    • ⅓ cup sour cream plus more for serving
    • salt and pepper to taste

    Instructions
     

    • Add the olive oil to a large soup pot and heat at medium-high. Add the diced onions, celery, and peppers and saute the vegetables until the onions become translucent.
    • Add in the garlic, and season with salt and pepper. Saute for another three minutes until the garlic is cooked.
    • Add in the broth, enchilada sauce, cooked turkey or chicken, corn, diced tomatoes, beans, cilantro and bay leaves. Mix well until everything is combined.
    • Bring the soup to a boil, then reduce the heat until the soup is just simmering. Allow to simmer for 25 mins.
    • If you prefer a thicker soup broth, at this point you can add 1 to 2 teaspoon of cornstarch to a quarter cup of cold water then pour this mixture into the soup.
    • Remove from the heat, add the sour cream and shredded cheese, stir well and serve with optional toppings (see notes).

    Instant Pot Instructions

    • Add olive oil to the pot and use the sauté function to sauté the vegetables.
    • Add all of the other ingredients, except for the sour cream and shredded cheese. Mix well to combine.
    • Add the lid, seal the pot and use the manual settings to set the pot to pressure cook for 10 minutes.
    • Once complete, allow a natural release for 10 minutes before venting and adding the sour cream and cheese. Stir well to combine and serve.

    Notes

    To Make In The Slow Cooker
    Saute the vegetables in the slow cooker.
    Add all of the other ingredients, except for the sour cream and cheese.
    Pop on the lid and allow to cook at high for 3-4 hours, or on low for 6-8 hours.
    Once cooked through, add the sour cream and cheese and serve.
    To Serve
    Serve with your favorite toppings: lime wedges, grated cheese, fresh cilantro, tortilla chips or strips, avocado slices, jalapenos or another chili of choice, sour cream, finely chopped bell peppers, Tajin season, or chili powder.

    Nutrition

    Calories: 295kcalCarbohydrates: 22gProtein: 24gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 63mgSodium: 525mgPotassium: 575mgFiber: 5gSugar: 6gVitamin A: 1052IUVitamin C: 37mgCalcium: 156mgIron: 2mg
    Keyword creamy enchilada soup, enchilada soup, leftover turkey soup
    Tried this recipe?Let us know how it was!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    « Instant Pot Taco Soup (Vegetarian)
    Maple Glazed Sheet Pan Salmon and Veggies »
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    Reader Interactions

    Comments

    1. laura says

      November 17, 2021 at 3:35 am

      Mmmmm a delicious enchilada soup!

      Reply
      • Esther says

        November 27, 2022 at 8:55 am

        Wonderful, İ LOVE this soup.

        Reply
    2. Jennifer says

      November 17, 2021 at 12:43 am

      Wow! There's loads of flavor in this hearty soup!

      Reply
    3. Anne says

      November 16, 2021 at 11:45 pm

      So yummy! I love eating soup in the fall and winter.

      Reply
    4. Mandy Applegate says

      November 16, 2021 at 7:19 pm

      I'm considering buying more chicken, just so I can try this enchilada soup!

      Reply
    5. Sherry Ronning says

      November 16, 2021 at 3:46 pm

      A working moms best friend is her slow cooker. I love your recipe where I can throw everything in the slow cooker in the morning and when I get home, a healthy dinner is ready. My whole family loved your Enchilada soup!!

      Reply
    6. Kim says

      November 16, 2021 at 9:37 am

      So delicious! All the perfect flavors and I love that there are so many mix-ins for great texture!

      Reply
    7. Sarah says

      November 16, 2021 at 7:30 am

      Thank you for sharing! This sounds amazing and I'm always looking for ways to repurpose leftover chicken! Can't wait to try it!

      Reply
    8. Meg says

      November 16, 2021 at 7:03 am

      Wow, I love the mix of flavors and ingredients going on here!

      Reply
    9. Lynn Polito says

      November 16, 2021 at 5:09 am

      Amazing! This is so full of flavor and delicious!!

      Reply

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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

    More about me →

    Summer Salads

    • Zesty Heirloom Tomato and Nectarine Salad
    • Avocado Chicken Salad Recipe with Passion Fruit Vinaigrette
    • Lightened Up Creamy Pasta Salad
    • Summer Stone Fruit and Spinach Strawberry Pecan Salad

    New Recipes

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