I am making the most of the last of our soup weather over here. It seems like half the pics on my camera these days are soups or stews. This is a go-to soup recipe in my house. I make this at least once a month and was surprised the other day to see that I hadn’t photographed it yet.
This is an extremely versatile recipe. I constantly adapt it to what is on hand. I roasted a turkey the other day and used the leftovers in this soup. I also make this with chicken and it is every bit as delicious. Topped with whatever makes each person the happiest, this is a favorite soup for everyone in my house.
- 1 lb or about 2 cups cooked turkey or chicken, diced into bite size pieces
- 2 1/2 cups chicken or turkey broth
- 15 ounce can petite diced tomatoes
- 1 cup red enchilada sauce
- 1 small yellow onion diced
- 1/4 cup diced green chile frozen, canned or fresh - whichever is easiest for you
- 2-3 cloves garlic minced
- 2 tablespoons taco seasoning I used my homemade mix
- 1 cup cooked black beans
- 1 1/2 cups frozen corn
- kosher salt to taste
- freshly cracked black pepper to taste
- Optional: shredded cheese sour cream and/or tortilla strips for topping
- STOVETOP: In a large pot over medium heat, saute the onions with a drizzle of olive oil. When they are almost done, add the garlic. Stir and let cook for about a minute. Add all remaining ingredients and bring to a boil. Reduce the heat and simmer for half an hour or so. Taste the soup and adjust seasonings as desired. When everything is warm and the broth is flavorful, the soup is ready to eat.
- CROCKPOT: Combine everything in the crockpot and cook on high for 3 hours or on low for 5-6 hours. Taste the soup and adjust seasonings as desired. When everything is warm and the broth is flavorful, the soup is ready to eat. Enjoy!
- FREEZER MEAL: Let the soup cool completely before transferring to freezer safe containers. Soup can be heated in the microwave or it can be thawed first and then reheated on the stove-top.