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!
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
Southwest Turkey Soup
Use up leftover turkey (or chicken) in this easy, creamy Mexican style hearty soup.
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
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Heat Instant Pot to saute. Add in oil, onions, and peppers and allow veggies to softened, 3-5 minutes.
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Add in stock, tomatoes, beans, corn, seasonings, and turkey and seal instant pot.
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Cook on high pressure for 5 minutes.
-
Allow pressure to release naturally.
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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.
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 🙂
Dave says
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?
Kristen Chidsey says
Hi Dave! I just fixed the recipe card–it stated put lid back and pressure cooker….it was suppose to say put lid back ON pressure cooker. You don’t need to add pressurized cook time, just let the soup sit on keep warm for 5 minutes and that will work to break down the cream cheese into the soup. Enjoy!
Dave says
Thanks for the quick reply. Planning on trying this tomorrow
Kristen Chidsey says
I hope you enjoy as much as we do Dave! Thanks!
Jemekia says
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!
Kristen Chidsey says
Hi Jemekia! I am so glad your family enjoyed this!!! And I personally LOVE this soup with chicken–I bet you all will as well.