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.

Southwestern Turkey Soup

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Ingredients

  

• 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

Instructions

 

• 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?