I always make too much turkey at Thanksgiving. I’m not complaining, not at all. It means I get to find new and great ways to use leftover turkey. Like this southwestern turkey soup. It’s easy, it’s fast, and it is absolutely packed with great flavors. And it doesn’t matter how you cooked your turkey, whether it be smoked, fried, baked or roasted.
For a little extra zing in your southwestern turkey soup, skip the Rotel and add a small can of diced tomatoes along with a small can of La Victoria Fire-Roasted Diced Green Chiles.
Southwestern Turkey Soup
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 14 1/2 ounce can chicken broth
- 1 large jalapeno seeded and diced
- 2-3 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon or more cayenne pepper
- 3 cups cubed cooked turkey
- 1 15 ounce can black beans, rinsed, drained
- 1 10 ounce can diced tomatoes with green chilies (such as Rotel), undrained
- 1 1/2 cups frozen corn
- Tortilla strips sour cream, cheese, etc for garnish
- Heat the oil in a large saucepan over medium-high heat.
- Add the onion and saute until tender.
- Add the remaining ingredients except the garnishes.
- Bring to a boil and reduce to a simmer and simmer, covered, for 20-30 minutes.
- Serve with desired garnishes.