Instant Pot Leftover Turkey Soup
This Instant Pot leftover turkey soup is a great day after Thanksgiving recipe that's thick and flavorful like an enchilada soup packed with protein! You've gotta' try it.
Servings: 6
Equipment
Ingredients
- 1 onion diced
- 2 c turkey precooked, shredded, leftover turkey is great
- 2 tbsp garlic minced
- 10 oz enchilada sauce red
- 28 oz diced tomatoes canned, or dice 6 fresh tomatoes + 1 bell pepper or can of diced chiles
- 14 oz black beans canned, drained
- 14 oz whole kernel corn canned, drained
- 1 tbsp cumin
- 3 c chicken stock or broth
- 1 c cheese shredded, to top
- 1 tsp salt
- 1/2 c corn flour masa harina, optional, to thicken
Instructions
- Set Instant Pot on saute mode. Add diced onion, garlic, cumin and shredded/precooked turkey (or shredded rotisserie chicken if you'd rather). Stir.
- Saute for about 3 minutes or until onions begin to soften.
- Add in enchilada sauce, black beans drained, corn drained, and cans of diced tomatoes.
- Stir everything together and allow to cook down on saute setting for about 5 minutes stirring regularly, or set on high pressure for 3 minutes. Do a quick release.
- Whisk together 1 cup of chicken stock with 1/2 c. corn flour/masa harina, then pour into soup mixture. Stir.
- Set on saute mode (if it isn't already on it) and stir intermittently so it doesn't burn but allows the mixture to thicken. Add in remaining 2 cups of chicken stock (more if you want it thinner).
- Stir and turn off once your Instant Pot turkey soup is the desired consistency.
- Serve and top with cheese, avocado, sour cream, salsa. Serve with side of tortilla chips.
Video
Nutrition
Serving: 3oz | Calories: 399kcal | Carbohydrates: 50g | Protein: 24g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 1248mg | Potassium: 834mg | Fiber: 8g | Sugar: 9g | Vitamin A: 690IU | Vitamin C: 16.8mg | Calcium: 220mg | Iron: 4.6mg