Southwest Turkey Soup

Looking for the best Leftover Turkey Soup Recipe? This Southwest Turkey Soup is it! A creamy, spicy broth envelopes leftover turkey, corn, and beans for a hearty turkey soup that tastes NOTHING like Thanksgiving! It is the perfect way to change up those leftovers into something new and delicious. And did I mention this leftover turkey soup is EASY to make as well?!

I prepare this soup with leftover Brined Turkey or leftover Instant Pot Turkey Breast. But of course you can make this soup using leftover Rotisserie Chicken.

Leftover Turkey Soup

When it comes to Thanksgiving. I am 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.

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 Leftover Turkey Soup

This soup is incredibly easy to make, thanks to the fact we are starting out with leftover turkey. And it is versatile as well. You can adapt the spices and ingredients based on what you have at your house. It can also be made on the stove, in the slow cooker and in the Instant Pot.

Stove Top Directions

Cooking this turkey soup on the stove is incredibly fast–perfect for whipping up a quick lunch while decorating the Christmas tree.

• 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 and forgot to start the soup in my slow cooker before hitting the stores.

• 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 Leftover Turkey Recipes

• Turkey Tetrazzini
• Copycat Panera Roasted Turkey Sandwich
• Turkey Club Wrap
• Leftover Thanksgiving Turkey Quesadilla
• Thanksgiving Egg Rolls

This post was originally published in 2017, and updated with new tips in November 2019.

Southwest Turkey Soup

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

4.59 from 12 votes

Print Pin Rate

Course: Soup

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours 5 minutes

Servings: 8

Calories: 430kcal

Author: Kristen Chidsey

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

• 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. 

Notes

• 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.
• Store this soup in an airtight container for 3 days in the fridge (using cooked turkey that is no more than 2 days old.)

Nutrition Facts

Southwest Turkey Soup

Amount Per Serving

Calories 430 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Cholesterol 124mg41%

Sodium 671mg29%

Potassium 1010mg29%

Carbohydrates 31g10%

Fiber 8g33%

Sugar 4g4%

Protein 54g108%

Vitamin A 395IU8%

Vitamin C 14.5mg18%

Calcium 73mg7%

Iron 3.4mg19%

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

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!