Description
Warm up with this hearty Turkey Enchilada Soup topped with crunchy cornbread crumbles. It’s a delightful blend of spices and textures that will satisfy your comfort food cravings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground turkey (or shredded cooked turkey)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes (with green chilies, undrained)
- 4 cups chicken broth (low-sodium preferred)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (4-ounce) can diced green chiles (optional for extra heat)
- 1 tablespoon lime juice (freshly squeezed)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Avocado slices, for serving (optional)
- Shredded cheese (cheddar or Mexican blend), for serving (optional)
- Sour cream, for serving (optional)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Once hot, add 1 medium diced onion and sauté for about 5 minutes until translucent. Stir occasionally to prevent burning.
- Add 3 cloves of minced garlic to the pot and cook for an additional 1-2 minutes, just until fragrant. Be careful not to let the garlic brown, as it can become bitter.
- Next, add 1 pound of ground turkey to the pot. Cook for about 6-8 minutes, breaking it apart with a spoon. You want it to be nicely browned and cooked through; no pink should remain.
- Sprinkle in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to coat the turkey and cook for another minute to bloom the spices.
- Pour in 1 (14.5-ounce) can of diced tomatoes (with green chilies, undrained) and 4 cups of chicken broth. Stir to combine, bringing the mixture to a simmer.
- Add 1 (15-ounce) can of rinsed and drained black beans and 1 (15-ounce) can of drained corn. If you like it spicy, add 1 (4-ounce) can of diced green chiles at this stage. Stir everything together and simmer for about 10-15 minutes, allowing the flavors to meld.
- Once the soup has simmered, stir in 1 tablespoon of freshly squeezed lime juice and taste for seasoning. Adjust salt and pepper as needed.
- While the soup is simmering, preheat your oven to 400°F (200°C) for the cornbread crumbles.
- In a mixing bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/4 cup granulated sugar. Stir until combined.
- In another bowl, whisk together 1 cup milk, 1/3 cup vegetable oil, and 1 large egg until smooth. Pour this mixture into the dry ingredients and stir just until combined. Do not overmix; it’s okay if there are a few lumps.
- Spread the cornbread batter into a greased baking dish. Bake for 20-25 minutes, or until the top is golden brown and a toothpick comes out clean.
- Once the cornbread is ready, let it cool slightly, then crumble it over individual bowls of soup. Garnish with chopped fresh cilantro, avocado slices, shredded cheese, and sour cream if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: To avoid a bland soup, make sure to bloom the spices when you add them to the turkey—this enhances their flavor significantly. For a vegetarian option, substitute turkey with lentils or quinoa.