The Recipes

Southwestern Turkey Soup

This is the end of the turkey I made, and I have to say each leftover dish was pretty dang different.  I made a baked turkey, spinach and egg dish, a turkey waldorf-style salad, turkey spring rolls, and now the soup.  Of course, go nuts with sandwiches and hashes as well.

Southwestern Turkey Soup


- 1/2 onion, diced
- 1 ear of corn, kernels removed from the cob (you can easily substitute frozen)
- 1 jalapeno, finely diced (remove the stems and seeds to reduce the heat level)
- 2 cloves of garlic, minced
- 1 tsp. Mexican oregano
- 1 T. cumin
- 1 14.5-oz. can of fire-roasted tomatoes
- 1 14.5-oz. can of black beans, drained and rinsed
- 2-3 c. of chicken stock
- 1 c. leftover diced or shredded turkey
- olive oil
- salt
- pepper

Heat 1 T. of olive oil in a large soup pot.  Add the onion and jalapeno, season with salt, and let them soften for 5-6 minutes.  Add in the garlic, stir for a minute, then add in the oregano and cumin.  Let the spices toast for a minute or two, then stir in the corn.  Next, add in the beans, stir to combine, then the tomatoes and their juices.  Season with salt and pepper and stir.

Next, add in the stock.  Feel free to use a combination of water and stock to stretch out your stock and save a little money.  Let the soup simmer for 30 minutes.  Fold in the turkey and cook for another 8-10 minutes; until the turkey is heated through.

Ladle into a bowl and garnish as you like - lime, avocado, cilantro, sour cream are all good choices.