When the weather turns crisp and you find yourself reaching for a warm, hearty meal, few dishes deliver comfort quite like a bowl of soup. Enter the Creamy Verde Turkey Enchilada Soup – a perfect marriage of Tex-Mex flavors and rich, creamy goodness. This dish is not only soul-soothing but also versatile, making it an ideal recipe for those looking to put leftover turkey to good use.
Why You’ll Love This Soup
The Creamy Verde Turkey Enchilada Soup is a beautiful blend of savory, tangy, and slightly spicy notes. Infused with green enchilada sauce and salsa verde, it brings vibrant flavors to the table. The addition of Monterey Jack and cheddar cheeses enriches the broth, creating a velvety texture that pairs perfectly with tender shredded turkey. Black beans and corn add heartiness and pops of texture, ensuring every spoonful is satisfying.
Ingredients You’ll Need:
- 1 lb turkey tenderloin, cooked and shredded
- 2 cups chicken broth
- 1 cup green enchilada sauce
- 1 cup salsa verde
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Tortilla chips, for serving
Easy Preparation Methods
This recipe is designed for ultimate convenience. Whether you prefer using a slow cooker, stovetop, or Instant Pot, this soup adapts seamlessly.
Slow Cooker Method:
- Combine the chicken broth, green enchilada sauce, salsa verde, heavy cream, cumin, and garlic powder in the slow cooker. Stir well.
- Add the shredded turkey, black beans, and corn, and stir to combine.
- Sprinkle the Monterey Jack and cheddar cheeses on top without stirring.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the cheese melts and the soup is heated through.
- Stir the soup thoroughly before serving.
Stovetop Method:
- Combine all ingredients in a large pot over medium heat.
- Simmer for about 30 minutes, stirring occasionally until the cheese is melted and the flavors meld together.
- Adjust seasoning as needed before serving.
Instant Pot Method:
- Use the sauté function to combine the chicken broth, enchilada sauce, salsa verde, heavy cream, spices, turkey, black beans, and corn.
- Sprinkle the cheeses on top and switch to pressure cook on high for 15 minutes.
- Quick release the pressure and stir well.
Serving Suggestions
Top each bowl with a generous sprinkle of fresh cilantro for a burst of color and freshness. Serve alongside crunchy tortilla chips for added texture. Whether you’re cozying up on a weeknight or entertaining guests, this soup will quickly become a household favorite.
Final Thoughts
The Creamy Verde Turkey Enchilada Soup is a testament to how simple ingredients can create something truly special. With minimal prep and maximum flavor, it’s perfect for using up leftover turkey from holidays or weeknight meals. Give this recipe a try and elevate your soup game with a warm, comforting bowl that’s as easy to make as it is delicious!
Creamy Verde Turkey Enchilada Soup
Description
Discover a warm bowl of delight with our Creamy Verde Turkey Enchilada Soup. This comforting dish features a luscious broth infused with green enchilada sauce, tangy salsa verde, and a blend of cheeses accompanied by tender shredded turkey. Perfectly versatile, it can be prepared effortlessly in your slow cooker, on the stovetop, or in an Instant Pot.
Ingredients
– 1 lb turkey tenderloin, cooked and shredded
– 2 cups chicken broth
– 1 cup green enchilada sauce
– 1 cup salsa verde
– 1 cup heavy cream
– 1 cup shredded Monterey Jack cheese
– 1 cup shredded cheddar cheese
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1 tsp cumin
– 1 tsp garlic powder
– Salt and pepper to taste
– Fresh cilantro, chopped, for garnish
– Tortilla chips, for serving
Instructions
1. In a slow cooker, combine the chicken broth, green enchilada sauce, salsa verde, heavy cream, and spices. Stir well to incorporate.
2. Add the shredded turkey tenderloin, black beans, and corn. Stir again to combine the ingredients.
3. Sprinkle the shredded Monterey Jack and cheddar cheeses evenly over the mixture. Do not stir.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the cheese has melted and the soup is heated through.
5. For stovetop preparation, combine all ingredients in a large pot and simmer over medium heat for about 30 minutes, stirring occasionally.
6. In an Instant Pot, use the saut function to combine ingredients, then switch to pressure cook on high for 15 minutes. Quick release the pressure carefully.
7. Once cooked, stir the soup well to incorporate the cheese into the creamy broth.
8. Taste and adjust seasoning with salt and pepper as needed.
9. Serve hot, garnished with fresh cilantro and accompanied by tortilla chips for added crunch.