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Southwestern Turkey Soup Recipe

Southwestern Turkey Soup Recipe photo by Taste of Home

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This spicy soup is loaded with turkey, beans, corn and tomatoes. We like it really hot, so we tend to use all three tablespoons of jalapenos...and then some. It's so good on a wintry Midwestern day. —Brenda Kruse, Ames, Iowa

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Southwestern Turkey Soup Recipe

Prep: 20 min. Cook: 30 min.

Yield: 7 Servings

20 30 50

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
1 can (14-1/2 ounces) chicken broth
2 to 3 tablespoons diced jalapeno pepper
3 teaspoons ground cumin
1-1/2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups cubed cooked turkey
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1-1/2 cups frozen corn
Sour cream, coarsely crushed tortilla chips, shredded cheddar cheese and sliced ripe olives, optional

Directions

In a large saucepan, saute onion in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn.
Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Garnish with sour cream, chips, cheese and olives if desired. Yield: 7 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Southwestern Turkey Soup in Taste of Home December/January 2008, p32

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Reviews for Southwestern Turkey Soup

Southwestern Turkey Soup

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Reviewed on Mar. 13, 2013 by VictoriaElaine

I have made this several times now & one of the best things about this recipe is how quickly it comes together. It's a real treat to be able to make a delicious meal without spending a lot of time in the kitchen. Love the combination of the spicy flavors. If I don't have jalapenos in the house, I use canned diced tomatoes with jalapenos & it's just as good. I reduce the cumin to 2 teaspoons, increase the broth to 16 ounces, & use canned corn instead of frozen. Perfect every time!

Reviewed on Feb. 05, 2013 by samiles

My family and I LOVE LOVE LOVE this recipe! We have a family of 5 and I would suggest doubling it because we didn't have any left over. I made it last week and it was delicious. I made a turkey again today so that I could use the leftover and make a big huge pot of this soup. So yummy and great for a cold day!!!

Reviewed on Nov. 28, 2012 by gr82eatathome

Delicious! Flavorful and spicy but not too hot. My whole family enjoyed it. I doubled/tripled parts (used 3 different kinds of beans, 3 jalepenos and added an extra can of diced green chilis) so I could make enough to use all my leftover turkey. If you like cumin flavor you will love this soup.

Reviewed on Nov. 24, 2012 by pvj

I am a vegetarian; therefore, I substituted the meat products with Quorn turkey roast and vegetable broth. I also reduced the amount of "turkey" and "corn" by about 1/2 cup. This was a great way to spice up the leftover "turkey" from Thanksgiving. Very good!

Reviewed on Oct. 06, 2012 by CookRDad

I seasoned 1.25 lbs of ground turkey with chopped onions and about 1/2 tsp of Cajun seasoning while browning. Wonderful recipe that is worthy of serving to company...

Reviewed on Jan. 21, 2012 by Pen54

This is one of the best soups I've ever eaten. Even my husband, who is not a fan of soup, loves it. I do add more broth than the recipe calls for.

Reviewed on Dec. 03, 2011 by debkidwell

really good

Reviewed on Dec. 03, 2011 by caree929

Super yummy and easy! This is a fantastic way to use up Thanksgiving leftovers! I added chopped cilantro because I had some on hand. I will make this again-- I'm sure it's also great with chicken.

Reviewed on Dec. 03, 2011 by swinny

I used left over turkey from Thanksgiving. This turned out great. I would use a little more broth to give it more of a soup consistency. Delish!!!!

Reviewed on Nov. 17, 2011 by TINA.AISEL

I used so many of the suggestions of the other reviewers because we love spicy food.

Reviewed on Nov. 09, 2011 by kristinscotth

This recipe was in the 2008 Dec/Jan TOH issue, but I was never interested in trying it. The picture of it in the magazine didn't look that exciting. BUT, occasionally, I pull out all my old TOHs, and peruse them again, and this time this recipe caught my eye, and I'm really glad I gave this soup a chance. It is de-LISH! My husband and I really loved it. It's got great flavor. I liked the chunkiness of the soup. We thought it tasted like a cross between a white chicken chili and tortilla soup. It was easy and flavorful, and actually, I was surprised that it wasn't spicier. It could've been spicier for me. Highly recommend this, and I will definitely add this to our soup repertoire.

Reviewed on Nov. 04, 2011 by cheryl Bryner

Great alternative to the traditonal after Thanksgiving turkey soup. My family loved it!

Reviewed on Aug. 12, 2011 by CheryleW

I LOVE this soup! I make it with turkey or chicken tenders. I don't like it as hot so I left out the peppers and reduced the crushed pepper. I use Ro-tel with lime and cilantro. Delicious!

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