Southwestern Turkey Soup
Just in case you aren’t tired of turkey yet, I wanted to share with you what I did with our leftovers. This soup came together in a flash, and can be thrown together with whatever you have on hand (would be great with chicken too). I happened to have a can of fire-roasted tomatoes, some frozen black beans (from a pot of dried beans I had cooked a couple weeks ago), some frozen corn, and an abundance of celery. As much as I wanted to add some diced green chiles, I left them out for the sake of little mouths, but I think they would make a great addition to this soup.
- 3 cups cubed cooked turkey
- 1½ cups frozen corn
- 2 cups frozen black beans
- 1 can fire-roasted tomatoes
- 4 cups turkey stock* or low-sodium chicken broth
- ½ onion chopped
- 2 ribs celery, chopped
- 1 Tbsp. cumin
- 1 tsp. chili powder
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- Optional: cilantro, cheese, avocado, tortilla strips, diced green chiles
- Throw everything together in a big pot, bring to a boil, stir, then lower heat to a simmer and cook covered for 30 minutes. Serve with your choice of toppings. Tastes even better the next day.
- *To make your own turkey stock: Have your dad throw it together for you!
- Just kidding. Here's how my dad did it. After cutting all of the meat off the turkey, throw the bones into a large soup pot. Fill with water and add any vegetables or herbs you have laying around (he added green onions, parsley and celery). Bring to a boil, cover with a lid, lower to medium-low heat and cook for a few hours. Strain into a bowl and freeze in 4 cup portions. The easiest way to freeze stock is to pour cooled liquid into a ziploc freezer bag. Lay flat onto a cookie sheet and freeze.
So…what did you do with your turkey leftovers? Are you tired of turkey yet?