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


  • 3 cups cubed cooked turkey
  • 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?


  • Becca - Our Crazy Boys November 28, 2011 at 9:06 pm

    Yum!! I’m so excited about making this! We had your tortilla soup planned for Wednesday, but I’m switching it out for this. I’ll tell you how everyone likes it 🙂

  • Mimi from California Avocados Direct November 29, 2011 at 12:34 pm

    Thanks for mentioning avocado to go with your delicious soup! We add slices of avocado on top of hearty soups. Or serve a side of guacamole. Our turkey stock is waiting patiently in the fridge….so glad we found your soup recipe!

  • Darcie-such the spot December 5, 2011 at 12:54 pm

    Both this and the butternut chili recipe you posted more recently are being added to my “must try” bookmark category. They look fabulously delicious.