Turkey Enchilada Soup

Prep Time: 25 mins | Cook Time: 2 hours & 25 mins | Course: Dinner | Serves: 8

Turkey enchilada soup made with leftover turkey meat and bones, simmered with veggies and enchilada sauce, and topped with cheese and your favorite garnishes.

1 turkey carcass

1 onion, diced 

2 cups celery, chopped 

1 tsp onion powder 

1 tsp garlic powder 

1 tsp dried oregano 

1 tsp cumin

3 cloves garlic, minced 

1 15-oz fire-roasted tomatoes 

2 cups pinto or black beans 

2 cups enchilada sauce 

4 cups turkey, diced

8 cups turkey broth, strained

Salt and pepper, to taste 

Garnish: avocado slices, diced tomato, sliced black olives, chopped cilantro, sliced green onions, sour cream, and shredded cheddar cheese 

Place the turkey carcass in a large stock pot and cover it with water. Bring to a boil, then turn the heat down to a simmer, and simmer for 2-3 hours adding more water as evaporation occurs. 

Remove the bones to a platter to cool, then strip the meat and cut into bite-size pieces. 

In a soup pot, sauté onion and celery in olive oil for 2-3 minutes until soft. Stir in seasonings, garlic, tomatoes, beans, enchilada sauce, turkey, and strained broth (add water if necessary to make the 8 cups). Simmer for about 15 minutes to marry the flavors while getting the garnishes ready. Ladle soup into bowls and top as desired with garnishes.