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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!!

Turkey Enchilada Quinoa Soup | @hbharvest

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 | @hbharvest Turkey Enchilada Quinoa Soup | @hbharvest turkey-enchilada-quinoa-soup-5 Turkey Enchilada Quinoa Soup | @hbharvest

Turkey Enchilada Quinoa Soup.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.


  • 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


  • 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!


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.
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Turkey Enchilada Quinoa Soup | @hbharvest

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!! :) }

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    1. Hey Holly,
      Sorry for the confusion, you will want to use 3 (10oz) cans. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hi Kari,
      You are going to use 1 (4oz) can of chilies and 3 (10oz) cans of sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  1. 5 stars
    This is so yummy! I’ve been using half chicken breast and half chicken thighs. Thanks!!!

  2. This is so yummy! I’m about to make it for the 4th time. I’ve been using half chicken breast and half chicken thighs. Thanks!!!

  3. 5 stars
    Perfect the recipe. The photos are great, great quality, mouth watering to see this dish. Congratulations on sharing this wonder.