Southwestern Turkey Soup Recipe
Southwestern Turkey Soup Recipe
- 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
- 1. 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.
Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 7 servings.
Reviews for Southwestern Turkey Soup
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"Delicious and easy... Next time I will at least double this recipe. Full of flavour but not too spicy... This will become my go-to recipe for leftover turkey methinks...."
"I make this every time we have leftover turkey. We grill our turkey and corn, which adds great flavor!"
"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!"
"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!!!"
"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."
"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!"
"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..."
"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."
"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."
"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!!!!"
"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."
"Great alternative to the traditonal after Thanksgiving turkey soup. My family loved it!"
"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!"
"Wonderfully delicious! A great way to use up leftover turkey and to use the dark meat that we normally don't eat in our house. I made it last week and I'll be making it again today!"
"Amazing! I cannot wait to make it again. Next time I will use chicken most likely, but that is only because I normally don't have leftover turkey laying around like I do this week! Saturday is going to be leftover soup day in our house and I am looking forward to more of this yummy soup!"
"This soup is SO good! My husband, who is not a big soup fan, loved it! Pretty spicy, which we like. I used canned corn and pickled jalapenos. Next time I'm going to try it with chicken instead of turkey."
"Wow, this is really GOOD!My family is not real fans of cumin, so I halved the cumin and doubled the chili powder. I cannot eat jalapenos, so I added a little extra cayene pepper. This is a great way to use up that left over turkey!"
"This is absolutely fabulous. I made some subs so I wouldn't have to go to the store: (1) added a bit of Splenda Br Sugar Blend, due to acidic tomatoes; (2) fire-roasted tomatoes for the ones w/gr chiles; 1 1/2 chipotle peppers in adobo sauce + 1/2 t. of the sauce; omitted oil and used Pam; and 1 sm. can MexiCorn for froz. Great pantry recipe with my changes. We loved it and will have it often. Yum."
"Yummy recipe and will make again! I used White Northern Beans as I had no Black Beans and it was great! Fixed in a crock pot and worked just fine."
"Excellent recipe that I'll definitely make again - I added 1 teaspoon of lime juice and was very short on broth, so had to add extra water.This is a healthy winner!"
"It was yummy!!!"
"I used chopped up chicken breasts, no jalapeno peppers but added in some brown rice (2 cups) leftover from another meal. It was very good!"
"My husband and I love this soup! I have made it with ham, and canned (13 oz) chicken but not yet with turkey. I use three jalapeno peppers, diced and the 32 oz low sodium chicken broth. Sometimes add chopped garlic and red pepper. Delicious."
"This recipe was easy and very Yummy! I had to adjust to my husbands low-carb diet, but he loved it. If you don't like spicey hot you can adjust the peppers, but he had a cold and it, the peppers, helped. I used a rotisere turkey from our local supermarket. Couldnt be easier!"