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{This post is sponsored by Old El Paso! I used their Enchilada Sauce to make this easy soup perfect all that leftover turkey!}
Thanksgiving is Thursday. It’s time to talk leftovers!!
I know there are plenty of you out there whose favorite part of Thanksgiving are the leftovers. Personally, I am much more a fan of the feast itself, but that doesn’t mean I don’t love leftovers too! I actually make an entirely extra bird just for the sole purpose of having leftovers! Like the rest of the world, my family loves those extras, and I always find it very much appreciated if I can send some good food home with guests. Therefore, a second bird is totally needed!
While we do make plenty of turkey sandwiches (another favorite way to use up extra turkey), sometimes when creating a recipe for leftovers, I’ll keep things simple and do something inspired by chicken noodle soup. Other years I like to have a little fun, and create something somewhat different. Enter this turkey enchilada quinoa soup, hearty, slightly spicy, full of healthy quinoa, studded with shredded turkey, and topped with avocado…oh, and fried tortilla chips! It is everything!
Beyond the amazing flavors, the second best part of this soup is that it comes together in NO time! As long as you have your turkey and some Old El Paso Enchilada Sauce on hand, you’ll have the basic ingredients needed to make a delicious soup! OK well, I did add a few other ingredients, but the most important ones are the turkey and the enchilada sauce!
If you don’t have any quinoa on hand, just use leftover wild rice – that would be equally delicious! Finish the soup off with a hefty topping of cheddar cheese, avocado and tortilla chips. Then sit back and enjoy Thanksgiving leftovers in a whole new way!
PS. are you guys preparing for the big feast today? I was so unprepared this year and only bought my turkey yesterday, but the planning is now in motion! How about you guys…menus set? Make sure to leave a space for an easy appetizer and roll, because that’s what’s coming up this week. YESS!
Turkey Enchilada Quinoa Soup.
Servings: 6 Servings
Calories Per Serving: 381 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons olive oil
- 1 small sweet onion
- 1 sweet potato chopped (peel if you’d like)
- 3 cups low sodium chicken broth plus more if needed
- 3 ounce cans Old El Paso Enchilada Sauce 10
- 1 ounce can Old El Paso Chopped Green Chiles 4
- ½ cup dry quinoa
- 1-2 cups shredded turkey may also use shredded chicken
- 1 ounce can black beans drained and rinsed, 14
- 1-2 cups shredded cheddar cheese
- diced avocado cilantro, and tortilla crisp/chips, for serving
Instructions
- Heat the oil in a large stockpot over medium-high heat. When the oil shimmers, add the onion and sweet potatoes. Season with salt and pepper and cook for 5-8 minutes or until softened and the onion fragrant. Slowly pour in the chicken broth, enchilada sauce, green chiles, and 1 cup water. Bring the mix to a boil over high heat. Add the quinoa, cover and reduce the heat to low. Cook for 15 minutes or until the quinoa is soft. Stir in the turkey, black beans, and 1 cup cheddar cheese. Cook until the cheese is melted and the turkey warm, about 5 minutes. Remove from the heat.
- Ladle the soup into bowls, garnish with avocado, cheddar cheese, cilantro and chips. Eat!
Notes
This can also be made with an equal amount of shredded chicken. If you have leftover veggies, add them in with turkey or use in place of the sweet potato.
Leftovers…BRING EM ON, I am ready.
{This post is sponsored by Old El Paso. Thank you for supporting the brands that keep Half Baked Harvest cooking!! 
}
This was lunch today and leftovers tomorrow for lunch. It was so quick to make and perfectly spicy and tasty! Loved it ! Healthy as well. Adding to the lunch rotation 🙂
Hey Virginie,
Love it!!🍪🍦 I am thrilled to hear that this recipe turned out well for you, thanks for making it and sharing your review!! xx
I am not a Thanksgiving fan, and dread the turkey leftovers. I thought I’d try this soup as a way to forget I’m eating boring turkey and it worked!! Amazing soup with fresh flavor!! (it also feels super healthy after a long weekend of stuffing and pies!!)
Hey Lauren,
Happy Wednesday! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xxT
I’m confused by your ratios on the
enchilada sauce and the green chilies?
Is that a total of 30 oz. of enchilada sauce and 4 oz. chilies?
Thanks, I really enjoy your website and recipes!
Brenda
Hi Brenda,
Yes, that is correct. I hope you love this recipe, please let me know if you give it a try! xx
Just made the sound- kids loved it:)
Hey there,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Did you really mean to add 10 cans of enchilada sauce and 4 cans of chillies?
Hey there,
You are going to use 3 (10 ounce) cans of enchilada sauce and 4 (1 ounce) cans of chillies. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Another HBH hit! I was nervous with all the enchilada sauce, but the hubby had two bowls and raved it was delicious (it was)! The only item I omitted (as I forgot to buy them) was the sweet potatoes — next time!
Hey Tracey,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
I made this on a cold wintery day! It is so delicious. The sweet potato really adds a wonderful sweetness.
Hey Julie,
Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan