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.
I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
Also try my Mexican corn soup and my great chicken noodle soup.
Southwestern Turkey Soup
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 14 1/2 ounce chicken broth
- 1 large jalapeno seeded and diced
- 2-3 teaspoons ground cumin
- 1 ½ teaspoons chili powder
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne pepper or more
- 3 cups turkey cooked, cubed
- 1 15 ounce black beans rinsed, drained
- 1 10 ounce diced tomatoes with green chilies undrained
- 1 ½ cups corn frozen
- 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.
Nutritional values are approximate.