If you’re like me, you still have some turkey meat left from Thanksgiving. Turkey is such a high-quality protein it would be a shame to waste it. Right?
The good news is, you probably already have the ingredients in your pantry and refrigerator to make this dish and start to finish it’s 20 minutes to table. It’s so tasty, you’ll love it!
Southwest Turkey Soup
2 cups shredded turkey
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon onion powder
Pinch crushed red pepper flakes
4 cups chicken broth
1 large onion chopped
3 ribs celery chopped
1 cup chopped carrots
2 cloves garlic, pressed
¼ cup faro
1 can green chiles and tomatoes, Rotel
1 4-ounce can dice green chiles
1 16-ounce can tomato sauce
1 15-ounce can black beans
Toppings
Shredded cheddar cheese
Sour cream
Corn chips
In a large soup pot, cook the onions, celery and carrots in 1 cup of chicken broth until they are softened, about 5 minutes. Add garlic and cook 1 minute more. In a small bowl, toss turkey with the seasonings very well. Add all remaining ingredients to the pot and bring to a boil. Reduce heat to a simmer and cook for an additional 15 minutes before serving with toppings.
