prep time: 15 MINUTES
cook time: 40 MINUTES
total time: UP TO ONE HOUR


  • 1 tablespoon dairy free butter
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 jalapeno pepper, diced with seeds removed
  • 3 cloves garlic, minced
  • 10 oz. red enchilada sauce (your own or store bought)
  • 10 oz. diced tomatoes, fresh or can (undrained) 
  • 15 oz. canned whole kernel corn, drained        
  • 1 teaspoon hot sauce, optional
  • 15 oz. black beans, drained and rinsed 
  •  1 1/2 C turkey (pre cooked and shredded) 
  • 4 cups vegetable broth
  • 4 oz. cream cheese
  • 1 cup shredded cheese


  1. Sauté onions, peppers  in olive oil/butter, Soften for 4 minutes, then add the garlic and cook for 2 more minutes. Add preferred seasonings and spices), enchilada sauce, diced tomatoes, beans, corn, hot sauce, broth, and turkey.
  2. Bring everything to boil over high heat. 
  3. Once boiling, reduce the heat to a simmer. About 15-20 minutes.
  4. Reduce heat to low. Stir in the cream cheese until combined, then stir in the shredded cheese until melted.
  5. Taste and add any additional seasonings as needed