Turkey Cilantro Enchilada Soup

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Turkey Cilantro Enchilada Soup for the 17 Day Diet

Community member, MaryPat, has developed and loaned me a few of her photos of her food creations. This time she’s created a Turkey Cilantro Enchilada Soup perfect for the 17 Day Diet.

If you haven’t checked out her other healthy soup recipe, MaryPat’s Creamy Apple Carrot and Cauliflower Soup , give it a shot.

MaryPat’s family is no stranger to growing and making their own foods, including homemade salsa.

So when she came up with this recipe for a hearty and healthy soup, I wasn’t surprised one bit!

Turkey Cilantro Enchilada Soup for the 17 Day Diet

This enchilada soup creation from MaryPat is right up there with other soups such as Slow Cooker Mexican Cilantro Soup  I feature on the blog.

When you decide to make this soup, if you can’t find Frontera Green Chili Enchilada Sauce with Roasted Tomatillo & Garlic mentioned in the recipe, feel free to use your favorite brand or flavor.

There really is no right or wrong way to make this soup. The sky’s the limit!

Without further ado, here’s a recipe straight out of the kitchen of MaryPat C.

This soup is approved for all cycles of the 17 Day Diet. Enjoy!

Other 17 Day Diet Soup Recipes

If you enjoy this Turkey Cilantro Enchilada Soup recipe, you may want to check out my other 17 Day Diet Soup recipes, including a few stews and chili recipes, for good measure:

Other Low Carb Mexican Recipes

If you’re a Mexican food lover like me and enjoy this Mexican-inspired recipe, you might want to try these other recipes:

If you make this soup recipe, I’d love for you to come back and review the recipe card below. Plus, if you’re on social media, tag me @17ddblog and show me your soup!

Turkey Cilantro Enchilada Soup


Turkey Cilantro Enchilada Soup for the 17 Day Diet
Yield: 6 Servings

Turkey Cilantro Enchilada Soup

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Another yummy soup creation from our very own resident soup maker, MaryPat!


  • 1 large Vidalia onion, peeled and diced
  • 4 garlic cloves, minced
  • 8 celery stalks, chopped
  • 2 pounds carrots, peeled and sliced
  • 1 pound ground lean turkey
  • 8 oz packet of Frontera Green Chili Enchilada Sauce with Roasted Tomatillo & Garlic by Rick Bayless (or any enchilada sauce of your choice)
  • 2 32 oz boxes of Low or no-sodium chicken broth
  • 1 bunch Cilantro, chopped for recipe and garnish
  • Greek or Plain Yogurt for garnish (optional)
  • Low or non-fat cheese
  • Olive oil
  • Salt and pepper, to taste


  1. On medium heat, add a drizzle of olive oil into a large soup pot.
  2. Add onions, garlic, celery and carrots and sauté until onions begin to soften. Add in ground turkey and continue cooking until meat is cooked through.
  3. Add enchilada sauce to mixture and allow flavors to marry for a few minutes.
  4. Add chicken broth and allow to simmer for 20 to 30 minutes, or until carrots are cooked through. At the very end, add a handful of chopped cilantro to soup and allow to simmer for a few minutes.
  5. Season with salt and pepper according to your preference.
  6. Garnish your bowl of soup with a dollop of Greek or plain yogurt, cheese and chopped cilantro.


Approved all cycles.

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Did you make this recipe?

Please leave a comment/review below or tag me at @17ddblog on IG so I can see your yummy creation!

Photo courtesy of MaryPat C. Make sure you check out MaryPat’s Facebook Page for her business, Beyond Necessity Gifts.

4 thoughts on “Turkey Cilantro Enchilada Soup”

  1. Hi I’m super excited to try to soup. I was wondering how many servings is it? So I can make sure I portion correctly. Thanks:)

    • Hi Karen! I actually just responded to your email! :) At any rate, I noticed when I took a look at this particular recipe, that the serving size was missing! I’ve updated it, and to answer your question, the recipe makes 6 servings!


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