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.