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.
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.
Southwest Turkey Soup
Slow Cooker Recipe:
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.
Stove Top Directions:
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