Southwest Turkey Soup

Welcome to the November 20, 2016 edition of Sunday Scratchups: Your weekly recipe from scratch around grocery store matchups, coupons, and sales. This week you might end up with some turkey in the house, so here’s a recipe to use some up — with a Southwestern twist! My Southwest Turkey Soup was made with leftover Parsley Sage Rosemary & Thyme turkey breast from last week’s Sunday Scratchups recipe, but this would also be a different use for some of your leftover Thanksgiving turkey.

I was inspired here by some cheap Ortega chiles at Target last week, but note that this is a turkey soup rather than a turkey chili. If you want to thicken it up, though, you might add some cooked rice at the end or stir in a little masa. I also used the carcass of my turkey breast to make broth in the Crock Pot overnight, but you can substitute boxed broth if necessary.

Southwest Turkey Soup

Ingredients

Olive oil
1.5 cups chopped onion
2 stalks celery, chopped
7 oz can mild fire roasted diced green chiles
4 oz can hot diced jalapeños
2 Tbsp minced garlic
8-10 cups turkey or chicken broth
1 can corn, drained
1 can black beans, drained
1 can Great Northern beans, drained
1 can kidney beans, drained
1 14.5 oz can fire roasted diced tomatoes
3 cups chopped cooked turkey
1 tsp cumin
sea salt, to taste
black pepper, to taste
Juice of 1/2 a lime
Shredded cheese, tortilla chips, and diced avocado to top (optional, but highly recommended)

Directions

Saute onion and celery in olive oil in a large Dutch oven or soup pot over medium heat until soft. Add garlic and cook about 30-60 seconds more, or until browned.

Reduce heat to medium low. Stir in chiles and jalapeños, then stir in all other ingredients except lime juice. Simmer over medium-low heat for about an hour until flavors are well blended, then squeeze in the lime juice. Stir soup, remove from heat, and serve with tortilla chips, shredded cheese, and diced avocado.

Don’t skip the chips!

Break tortilla chips into your soup bowl & stir in some shredded cheddar cheese to help balance out the other flavors. Avocado also goes really nicely here, and you can add a little cilantro if you’re a fan. Southwest Turkey Soup is a fun way to kick up your Thanksgiving leftovers, so why not add in some spice and different flavors!

Southwest Turkey Soup, printable recipe

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Southwest Turkey Soup

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Course Soup

Author Rachel Singer

Ingredients

• Olive oil
• 1.5 cups chopped onion
• 2 stalks celery chopped
• 7 oz can mild fire roasted diced green chiles
• 4 oz can hot diced jalapeños
• 2 Tbsp minced garlic
• 8-10 cups turkey or chicken broth
• 1 can corn drained
• 1 can black beans drained
• 1 can Great Northern beans drained
• 1 can kidney beans drained
• 1 14.5 oz can fire roasted diced tomatoes
• 3 cups chopped cooked turkey
• 1 tsp cumin
• sea salt to taste
• black pepper to taste
• Juice of 1/2 a lime
• Shredded cheese, tortilla chips, and diced avocado to top (optional, but highly recommended)

Instructions

• Saute onion and celery in olive oil in a large Dutch oven or soup pot over medium heat until soft.
• Add garlic and cook about 30-60 seconds more, or until browned.
• Reduce heat to medium low.
• Stir in chiles and jalapeños, then stir in all other ingredients except lime juice.
• Simmer over medium-low heat for about an hour until flavors are well blended, then squeeze in the lime juice.
• Stir soup, remove from heat, and serve with tortilla chips, shredded cheese, and diced avocado.

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