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Southwest Turkey Soup

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
Calories 430 kcal

Ingredients

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 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.