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Southwest Turkey Soup

Leftovers· Main Courses· Real Food· Slow Cooker Recipes

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

Rustic Black Bowl filled with Creamy Southwestern Turkey Soup with corn and black beans. Lime wedges and corn chips on the side of the bowl for sering.

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 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.

Spoonful of thick, chunky Tex Mex Turkey Chili filled with corn, black beans, a rich tomato broth and chunks of leftover turkey.

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.

 

Side view of Rustic Black Bowl filled with a creamy soup with chunks of leftover chicken or turkey, corn, and black beans. Served on rustic wood table with lime wedges and floral napkin to side.

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

Recipe for Turkey Soup

Southwest Turkey Soup

Southwest Turkey Soup

Use up leftover turkey (or chicken) in this easy, creamy Mexican style hearty soup.
4.67 from 3 votes
Print Pin Rate
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
Calories: 430kcal

Ingredients

Instructions

Slow Cooker Instructions

  • Heat skillet over medium heat and heat 1/2 tablespoon oil in pan. Add in onion and green pepper and saute for 5 minutes. 
  • Transfer sauteed veggies to slow cooker and add in stock, beans, corn, seasonings, turkey, and tomatoes.
  • 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 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. 
  • Bring soup to a boil. Reduce heat and simmer for 20 minutes. 
  • Once veggies are softened, add in chicken stock, beans, corn, turkey, spices and tomatoes. 
  • Stir in cream cheese and heat through. Serve with desired toppings.

Instant Pot Directions

  • Heat Instant Pot to saute. Add in oil, onions, and peppers and allow veggies to softened, 3-5 minutes. 
  • Add in stock, tomatoes, beans, corn, seasonings, and turkey and seal instant pot. 
  • Cook on high pressure for 5 minutes. 
  • Allow pressure to release naturally.
  • Once pressure releases, remove lid and add in cream cheese. Place lid back on pressure cooker for 5 minutes (just to heat through). 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.

 

Comments

  2. 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

    Reply


  3. 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!

    Reply

  5. What a great way to use up leftover turkey with flavors completely different from the original meal!

    Reply

  6. 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.

    Reply

  7. Okay, YUM. This looks seriously amazing- and so much better than your typical post-Thanksgiving cold turkey sandwiches.

    Reply


  8. 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
    Рpur̩ed 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

    Reply

    • So glad you enjoyed this Nalini! And I agree, these changes were minor and perfect for suiting your families needs 🙂

      Reply

  9. Just a question about the instant pot instructions. After you stir in cream cheese do you have to pressurize again for 5 minutes or just stir in the hot soup?

    Reply


  10. Kristen, I just made this soup since I was looking for a way to use up our leftover Holiday turkey meat. It was perfect just as it is with the right amount of kick and we all added our toppings based on our preferences. My husband and kids LOVED it so this will get added to my rotation and I will probably try it with chicken next time. I love that you included all the instructions for making this with various tools, crockpot, instant, pot, and stove top. Thank you so much you have a fan in me!

    Reply

  11. I made this recipe. I added cheese and a little corn starch slurry to add just a bit of body. I chopped cloves fresh and loved the soup. Great taste and flavor.

    Reply

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