Southwestern Turkey Soup

This is the time of year when we all have leftover turkeys.  This is the perfect recipe to make and serve or make and freeze for dinners or lunches,  You can even grab an extra turkey or two, while they are on sale and  make this delicious soup during the months ahead.

Southwestern Turkey Soup

Items needed:

Leftover turkey shredded OR1 Boneless Turkey Breast Tenderloin (cooked & shredded)
1 ½ Tablespoons Olive Oil
½ cup Onion (diced)
½ cup Bell Pepper (diced)
4 cups Chicken Broth
1 (16-ounce) can Black Beans (rinsed & drained)
1 (14.5-ounce) can Petite Diced Tomatoes
1 (4.5-ounce) can Chopped Green Chilies
½ cup frozen Whole Kernel Corn (thawed)
3 Tablespoons Tomato Paste
1 Tablespoon Chili Powder
1 teaspoon Ground Cumin
1 teaspoon bottled Minced Garlic
¼ teaspoon Pepper
Sour Cream
Chopped Fresh Cilantro

Add water to a medium size pot and bring to a boil over medium heat. Add turkey tenderloin and cook for 55 minutes. Remove, let cool and shred 2 cups of turkey, then set aside. In a large heavy pot and over medium heat, add olive oil. Once hot, add onion and bell pepper, then sauté for 2 minutes. Add chicken broth, black beans, diced tomatoes, green chilies, corn, tomato paste, chili powder, ground cumin, minced garlic, pepper and shredded turkey. Stir together and bring to a boil, then cover and reduce to simmer for 40 minutes. Top each bowl of soup with sour cream and chopped cilantro, then serve.



  1. Mmm, this looks delish! Thank you for sharing!

  2. That is right up my alley! I bet i'd love this!!

  3. My name is Andrea of Momma in Flip Flops. I'm stopping by as I'm part of your TRIBE from SITS Girls. This looks delicious