Southwest Turkey Soup

Southwest Turkey Soup: A creamy, spicy broth envelopes shredded turkey, corn, and beans for a hearty leftover turkey soup.

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!

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It really doesn’t matter how many last-minute guests we invite or how hungry we are, we always make WAY too much food.

And I love that! Part of my love of Thanksgiving comes from the anticipation of Thanksgiving leftovers.

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 Leftover Turkey Soup, inspires you to get a bit more creative with your leftovers than just eating a turkey and mayo sandwich for Black Friday.

Southwest Turkey Soup

This leftover turkey soup is creamy and spicy and full of chunks of shredded turkey. It is a bit like Tortilla Soup in it’s flavor profile, yet just a bit heartier.

Filled with southwestern flavor like cumin and chili powder, this easy soup tastes completely different from Thanksgiving dinner–which sometimes, you are OVER traditional Thanksgiving flavors come Friday!

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.

How to Make Turkey Soup

This Southwest Turkey Soup can be made on the stove-top in 30 minutes or in the slow cooker.

Stove Top Directions

Cooking this turkey soup on the stove is incredibly fast and is made all in one pan.

• Heat large heavy bottomed stock-pan over medium heat.
• Add in 1/2 tablespoon oil.
• Add in onion and green pepper and sauté for 5 minutes.
• Add in chicken stock, beans, corn, turkey, spices and tomatoes.
• Bring to a boil.
• Reduce heat and simmer for 20 minutes.
• Stir in cream cheese and heat through.
• Serve with desired toppings.

Slow Cooker Directions

I love making this turkey soup in my crockpot on Black Friday so when I come home from shopping the soup is ready and waiting for me.

• Heat skillet over medium-high heat.
• Add in 1/2 tablespoon oil and saute onions and peppers until softened.
• Add sauteed onions and peppers to slow cooker, along with stock, corn, beans, tomatoes, spices, and leftover turkey.
• Cook high  for 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.

**If you want to skip sauteing onions and onions, just add raw to slow cooker and omit oil from recipe. 

Instant Pot Directions

I have made this Turkey Soup in the Instant Pot before with GREAT results–that happened after I was out shopping WAY too long.

• Heat Instant Pot to Saute.
• Once heated, add in 1/2 tablespoon oil and onions and saute onions for 3-4 minutes.
• Add in stock, corn, beans, diced tomatoes, leftover turkey and spices.
• Cook on high pressure for 10 minutes.
• Release pressure naturally.
• Once pressure released, drop cream cheese in the soup and closed lid and let sit for 5 minutes, or until melted into the soup and served it up.

Modifications for 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 make 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.

More Turkey Recipes

• Instant Pot Turkey Breast
• Roasted Turkey
• Copycat Panera Roasted Turkey Sandwich
• Turkey Club Wrap
• Leftover Thanksgiving Turkey Quesadilla

Recipe for Turkey Soup

4.5 from 2 votes

Print

Southwest Turkey Soup

Use up leftover turkey (or chicken) in this easy, creamy Mexican style hearty soup.

Course Soup

Cuisine Mexican

Keyword Mexican Turkey Soup, Southwestern Turkey Soup

Prep Time 5 minutes

Cook Time 4 hours

Total Time 4 hours 5 minutes

Servings 8 0

Calories 430 kcal

Ingredients

• 1/2 tablespoon oil
• 1 green pepper diced
• 1 onion diced
• 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
• 2 tablespoons Taco Seasoning
• 4 ounces cream cheese softened

Instructions

Slow Cooker Instructions

1. Heat skillet over medium heat and heat 1/2 tablespoon oil in pan. Add in onion and green pepper and saute for 5 minutes. 
   

2. Transfer sauteed veggies to slow cooker and add in stock, beans, corn, seasonings, turkey, and tomatoes.

3. Cook on high 4 hours or low 6 hours. 

4. Add in cream cheese and cook on low for 30 minutes. Stir well after 30 minutes. Serve with desired toppings.

Stove Top Directions

1. Heat large stock pan over medium heat and heat 1/2 tablespoon oil in pan. Add in onion and green pepper and saute for 5 minutes. 

2. Bring soup to a boil. Reduce heat and simmer for 20 minutes. 

3. Once veggies are softened, add in chicken stock, beans, corn, turkey, spices and tomatoes. 

4. Stir in cream cheese and heat through. Serve with desired toppings.

Instant Pot Directions

1. Heat Instant Pot to saute. Add in oil, onions, and peppers and allow veggies to softened, 3-5 minutes. 

2. Add in stock, tomatoes, beans, corn, seasonings, and turkey and seal instant pot. 

3. Cook on high pressure for 5 minutes. 

4. Allow pressure to release naturally.

5. Once pressure releases, remove lid and add in cream cheese. Place lid back and pressure cooker for 5 minutes. Stir well and serve. 

Nutrition Facts

Southwest Turkey Soup

Amount Per Serving

Calories 430 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 3g 15%

Cholesterol 124mg 41%

Sodium 671mg 28%

Potassium 1010mg 29%

Total Carbohydrates 31g 10%

Dietary Fiber 8g 32%

Sugars 4g

Protein 54g 108%

Vitamin A 7.9%

Vitamin C 17.6%

Calcium 7.3%

Iron 18.7%

* Percent Daily Values are based on a 2000 calorie diet.