A hearty soup enchilada soup served with crushed tortilla chips, beans, ground turkey, and vegetables, served in a white bowl, on a yellow napkin.

Turkey Enchilada Soup

Name: Turkey Enchilada Soup
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast; ½ cup finely chopped sweet onion; 1 tablespoon minced fresh garlic; 1 tablespoon salt-free Mexican or southwest seasoning; 1¼ cups uncooked instant brown rice; 6 cups low-sodium chicken broth; 2 cups mild red enchilada sauce; 1 (14.5-ounce) can no salt-added diced tomatoes in juice; ½ cup plus 2 tablespoons all natural* chipotle queso (salsa con queso will work as a second option); 1 ½ cups 50% less-sodium black beans; 6 lime wedges; 6 teaspoons finely chopped fresh cilantro; 24 baked tortilla chips

Love soup? Love enchiladas? This easy-to-follow Turkey Enchilada Soup recipe is the best of both worlds. Hearty brown rice, diced tomatoes and ultra-savory chipotle queso push this low-fat Mexican soup into the flavor stratosphere.

Total Time

1 Hour

Serving Size

6 Servings

(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast

1/2

cup finely chopped sweet onion

tablespoon minced fresh garlic

tablespoon salt-free Mexican or southwest seasoning

1 1/4

cups uncooked instant brown rice

cups low-sodium chicken broth

cups mild red enchilada sauce

(14.5-ounce) can no salt-added diced tomatoes in juice

1/2

cup plus 2 tablespoons all natural* chipotle queso (salsa con queso will work as a second option)

1 1/2

cups 50% less-sodium black beans

lime wedges

teaspoons finely chopped fresh cilantro

baked tortilla chips

Lightly mist a non-stick saucepan with cooking spray. Add turkey, onion, garlic and seasoning.

Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F as measured by a meat thermometer.

Add rice, chicken broth, enchilada sauce and diced tomatoes. Turn heat to high, cover and bring to boil. When soup reaches boiling, reduce heat to medium-low. Simmer 20 minutes, or until the rice is cooked. Stir in chipotle queso. Continue cooking 20 minutes, uncovered, or until soup begins to thicken slightly.

Stir in black beans and continue cooking until they are warmed through. Divide the soup among 6 serving bowls. Squeeze juice of lime wedges over each bowl, then top with cilantro. Break tortilla chips over each bowl.

Calories

450

Protein

35g

Carbohydrates

63g

Fiber

11g

Sugars

Fat

11g

Cholesterol