Enchilada Turkey Soup

  • Yield 4 servings

This soup combines turkey stock with Cheddar and traditional Mexican ingredients to create a spicy treat.

turkey enchilada soup
The National Turkey Federation


Turkey stock:
2 cups cold water
10 to 16 ounces turkey parts (wings, legs or thighs)
1 small carrot, peeled and cut in 3 chunks
1 small sweet onion, peeled and quartered
1/2 -- stalk celery, cut in big chunks
Soup mixture:
3 tablespoons unsalted butter
3 tablespoons chopped onion
1 1/2 teaspoons minced garlic
2 teaspoons diced jalapenos
3 ounces corn tortillas, chopped in 1/2-inch lengths
4 ounces tomato puree
4 ounces Cheddar cheese sauce
1 teaspoon freshly squeezed lemon juice
-- Dash hot pepper sauce
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
2/3 ounce old-fashioned biscuit gravy mix
-- Salt
-- Freshly ground pepper


  1. To prepare stock, bring cold water to a boil add turkey parts and all of the vegetables.
  2. When the turkey is cooked through, remove it from the stock.
  3. Chill and debone turkey. Cover and chill turkey meat.
  4. Return bones to stock. Continue to simmer for an additional 20 minutes.
  5. Strain bones from the stock and reserve all of the stock. Separate and reserve 2/3 cups stock to be used later.
  6. To prepare soup, melt butter over medium heat in a stock pot.
  7. Add onions and saute until translucent.
  8. Add garlic, jalapenos and corn tortillas, cook for 2 minutes while stirring.
  9. Add 1 1/3 cups strained turkey stock, tomato puree, cheese sauce, lemon juice, hot sauce, chili powder, cumin and dried oregano.
  10. In a small sauce pan, bring 1/2 cup of the reserved stock to a boil.
  11. Add biscuit gravy mix to the remaining 2 tablespoons reserved stock while it is at room temperature and whisk together. Add the slurry to the boiling stock. Whisk while it is simmering until it has thickened. Add thickened slurry to the soup.
  12. Return cooked turkey to the soup and reheat thoroughly. Adjust seasoning with salt and pepper to taste.


Recipe by Chef Dorian Mills, The Guenther House, San Antonio, Texas.



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