Southwestern Turkey Soup: A creamy, spicy broth envelopes shredded turkey, corn, and beans. Perfect use for leftover Turkey.
I love Thanksgiving. I love the food and the family and the memories made.
I don’t know what happens at your house, but at mine, we are always swimming in leftovers! It really doesn’t matter how many last-minute guest we invite or how hungry we are, we always make WAY too much. And I love that! Part of my love of Thanksgiving comes from the anticipation of Thanksgiving leftovers.
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I love leftover Turkey and Apple Sandwiches and turning leftover Sweet Potato Casserole into Sweet Potato Waffles.
But I also love to recreate my leftovers into something that takes on a completely different flavor profile. In fact, I am hoping that today’s recipe for Tex Mex Turkey Soup, inspires you to get a bit more creative than a turkey and mayo sandwich for Black Friday.
Southwestern Turkey Soup
This Southwest Turkey Soup, can be made on the stove-top in 30 minutes or in the slow cooker (perfect for shoppers on Black Friday!) And it tastes completely different from Thanksgiving dinner–which sometimes, you are OVER traditional Thanksgiving flavors!
It is like Tortilla Soup and even a bit like Chicken Chili, but creamy and made with turkey, not chicken. It is the perfect recipe to keep you from getting sick of all your leftover turkey.
So grab a spoon and dig in–it will fuel you up whether you spend your day putting up Christmas Decorations, shopping, or spending time with your family.
Tips on Mexican Turkey Soup
- If you aren’t a fan of Turkey, use leftover Rotisserie Chicken.
- I choose to use black beans in this Spicy Turkey Soup, but you can certainly use pinto beans or kidney beans.
- If you would like to this leftover Turkey Soup dairy-free, omit the cream cheese.
- If you have leftover corn from Thanksgiving, use that–if not, just add in frozen corn or even drained canned corn (with no salt added.)
- Be sure to add cream cheese right at the end of the cooking process, to prevent it from curdling.
- This Southwestern Turkey Soup is delicious topped with corn chips, cilantro, and even shredded cheese if you are feeling so inclined.
- I have made this Turkey Soup in the Instant Pot before with GREAT results–that happened after I was out shopping WAY too long. I just threw everything in the Instant Pot, except for the cream cheese, and then set to high pressure for 30 minutes. Once pressure released I dropped cream cheese in the soup and closed lid and let sit for 5 minutes, or until melted into the soup and served it up. It tasted like it had been slow cooked ALL day, but was ready in minutes.
Recipe for Turkey Tortilla Soup
Southwest Turkey Soup
Use up leftover turkey (or chicken) in this easy, creamy Mexican Style cross between soup and chili.
Ingredients
- 4 cups chicken stock
- 2 cups leftover chopped turkey
- 1 cup leftover corn
- 4 cups black beans (or 2 16 ounce cans, drained)
- 2 15 ounce cans diced rotel tomatoes
- 1 onion diced
- 1 green pepper diced
- 2 tablespoons Taco Seasoning
- 4 ounces cream cheese, softened
Instructions
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Slow Cooker Recipe:
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Place all ingredients, except for cream cheese, in slow cooker and cook on high 4 hours or low 6 hours. Add in cream cheese and cook on low for 30 minutes. Stir well after 30 minutes. Serve with desired toppings.
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Stove Top Directions:
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Heat pan over medium heat and heat 1/2 tablespoon oil in skillet. Add in onion and green pepper and sauté for 5 minutes. Add in chicken stock, beans, corn, turkey, apices and tomatoes. Bring to a boil. Reduce heat and simmer for 20 minutes. Stir in cream cheese and heat through. Serve with desired toppings.
Additional Leftover Turkey Recipes
Copycat Panera Turkey and Apple Sandwich
I am also in love with Ultimate Leftover Turkey Club from Oh Sweet Basil and Leftover Turkey Taquitos from Bless this Mess.
David @ CookingChat says
Yum! Nice way to spice up that leftover turkey!
Kristen Chidsey says
Thanks David.
Catherine says
Dear Kristen, Thanksgiving is one of my favorite holidays, so that makes two of us! This southwest turkey soup sounds delicious and right up my alley. I could even go for a warm bowl this morning. Have a beautiful and blessed holiday with your family. xo, Catherine
Kristen Chidsey says
Thanks Catherine. I hope you have a wonderful holiday with your family as well.
allie @ Through Her Looking Glass says
Looks so delicious Kristen, love the different flavors you’ve got going here… definitely a whole different feel than the Thanksgiving Day menu. Looks like the perfect day after Thanksgiving soup!
Kristen Chidsey says
Thanks Allie! It is a meal that surely won’t taste like Thanksgving Day 🙂
Lindsey says
Great idea for the leftover turkey!! I much prefer soup to sandwiches, thanks for sharing!
Kristen Chidsey says
I hope you find this soup comforting and filling 🙂
Jessica @ A Kitchen Addiction says
What a great way to use up leftover turkey with flavors completely different from the original meal!
Kristen Chidsey says
Totally different than the big meal 🙂
Ali @ Home & Plate says
This soup is a perfect way to use up that Thanksgiving turkey. I love the addition of the beans to give this soup great flavor and heartiness.
Karly says
Okay, YUM. This looks seriously amazing- and so much better than your typical post-Thanksgiving cold turkey sandwiches.
Kristen Chidsey says
Oh thanks so much Karly 🙂
Nalini says
Easy and really delicious! Great for a weekday meal.
Here are the few (mostly inconsequential) modifications I made:
– used my own taco seasoning made up of onion, garlic & chili powders, cumin & salt
– puréed half of the tomatoes
– no peppers or onions (I’m not crazy about raw onions in slow cooker and didn’t have time to cook first)
– halved the beans
– doubled the turkey
– used a small amount of non-dairy cream cheese
– topped with broken tortilla chips, avocado & shredded cheese
Kristen Chidsey says
So glad you enjoyed this Nalini! And I agree, these changes were minor and perfect for suiting your families needs 🙂