Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.