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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
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4.95 from 18 votes

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!
Prep Time10 mins
Cook Time30 mins
Course: Soup
Cuisine: Anytime
Keyword: creamy enchilada soup, enchilada soup, leftover turkey soup
Servings: 8 serves
Calories: 295kcal


  • 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
  • cup sour cream plus more for serving
  • salt and pepper to taste


  • 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.


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.


Calories: 295kcal | Carbohydrates: 22g | Protein: 24g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 525mg | Potassium: 575mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1052IU | Vitamin C: 37mg | Calcium: 156mg | Iron: 2mg