As the temperatures drop and cozy meals become the staple of our dinner tables, there’s no better way to unwind than with a bowl of heartwarming soup. Enter the Green Enchiladas Turkey Tenderloin Soup — a dish that brings together comfort, bold flavors, and creamy goodness in every spoonful. This easy-to-make recipe is ideal for family dinners or meal prep and can be whipped up using a slow cooker, stovetop, or Instant Pot for maximum convenience.
The Star of the Show: Turkey Tenderloin
Turkey tenderloin often takes a back seat to more common poultry choices, but in this soup, it shines. Cooked until perfectly tender and shredded, turkey tenderloin absorbs the rich flavors of the broth, enchiladas sauce, and salsa verde, making every bite deliciously satisfying.
Ingredients You’ll Love
One of the best parts about this recipe is how easily it comes together with kitchen staples. Here’s what you’ll need:
- 1 pound turkey tenderloin, cooked and shredded
- 1 cup green enchiladas sauce
- 1 cup salsa verde
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- Optional toppings: avocado slices, chopped cilantro, lime wedges, tortilla strips
Step-by-Step Preparation
This recipe is as simple as it is delightful. Here’s how to prepare your Green Enchiladas Turkey Tenderloin Soup:
- Sauté the Aromatics: In a large pot or slow cooker on medium heat, warm the olive oil. Add the diced onion and minced garlic, sautéing until they turn translucent and fragrant.
- Combine the Liquids: Pour in the green enchiladas sauce, salsa verde, and chicken broth, stirring well to combine.
- Incorporate the Turkey and Spices: Add the shredded turkey tenderloin, cumin, garlic powder, salt, and pepper to the pot. Mix thoroughly.
- Simmer: Let the mixture simmer on low heat for about 15-20 minutes to let the flavors meld together and deepen.
- Add the Cream and Cheese: Stir in the heavy cream, cheddar cheese, and Monterey Jack cheese until the cheeses are fully melted and the soup has a rich, creamy texture.
- Taste and Adjust: Sample the soup and adjust seasoning as needed for perfect balance.
- Serve: Ladle into bowls and garnish with your favorite toppings, such as avocado slices, cilantro, lime wedges, or crunchy tortilla strips for added texture.
Why This Soup Stands Out
What sets this soup apart from traditional comfort foods is its mix of flavors and versatility. The green enchiladas sauce and salsa verde add a vibrant tang and mild spice, while the cheeses and heavy cream lend a luscious, velvety finish. Whether you’re craving a warming lunch or a hearty dinner, this soup hits the spot every time.
Tips for Customization
- Swap the Meat: If you don’t have turkey tenderloin, shredded chicken or even leftover roast turkey will work just as well.
- Adjust the Spice Level: For those who enjoy an extra kick, add a diced jalapeño or a sprinkle of chili flakes.
- Make It Lighter: Substitute the heavy cream with half-and-half or a dairy-free alternative to lighten the recipe.
Final Thoughts
Green Enchiladas Turkey Tenderloin Soup is bound to become a staple in your meal rotation. Not only does it deliver on taste and comfort, but it’s also easy to customize and perfect for busy weeknights. Whether you’re serving it to guests or savoring a quiet meal at home, this soup is sure to warm both the body and the soul.
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Green Enchiladas Turkey Tenderloin Soup
Description
Warm up your day with a bowl of Green Enchiladas Turkey Tenderloin Soup. This delightful dish features a creamy broth infused with green enchiladas sauce, salsa verde, and rich cheeses, wrapped around tender shredded turkey. Perfectly versatile, you can easily prepare it using a slow cooker, stovetop, or Instant Pot. It’s a comforting meal you’ll want on repeat!
Ingredients
– 1 pound turkey tenderloin, cooked and shredded
– 1 cup green enchiladas sauce
– 1 cup salsa verde
– 4 cups chicken broth
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1 teaspoon cumin
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– Optional toppings: avocado slices, chopped cilantro, lime wedges, tortilla strips
Instructions
1. In a large pot or slow cooker, heat olive oil over medium heat. Add the diced onion and minced garlic, sauté until they become translucent.
2. Pour in the green enchiladas sauce, salsa verde, and chicken broth. Stir to combine.
3. Add in the shredded turkey tenderloin, cumin, garlic powder, salt, and pepper. Mix well.
4. Allow the mixture to simmer on low heat for about 15-20 minutes, or until the flavors meld together.
5. Stir in the heavy cream, cheddar cheese, and Monterey Jack cheese until the cheese is fully melted and the soup is creamy.
6. Taste and adjust seasoning if needed.
7. Serve hot with your choice of toppings like avocado slices, chopped cilantro, lime wedges, or tortilla strips.