
Leftovers are one of the best parts of a turkey dinner, but after a few days of sandwiches and reheated plates, it’s time to get creative. Transforming leftover turkey into a completely new dish is not only satisfying but also a great way to make the most of what’s already in your kitchen.
A southwest-inspired spicy turkey soup is the perfect solution—it’s flavorful, hearty, and comes together with pantry staples and a little imagination.
Here are a few tips for repurposing turkey and using what you already have:
- Shred or Dice: Leftover turkey can be shredded or diced to work seamlessly in soups, casseroles, or tacos. I like to make this with my smoked turkey!
- Pantry Staples Are Your Best Friend: Use canned beans, tomatoes, or frozen veggies to bulk up your dish without extra shopping.
- Spices Make It New: Chili powder, cumin, smoked paprika, or even a dash of hot sauce can completely transform the flavor profile.
- Don’t Waste the Bones: If you still have the turkey carcass, simmer it to make a rich broth for soups or stews.
- Top It Off: Simple toppings like shredded cheese, tortilla strips, or a dollop of sour cream can elevate any leftover-based meal.
With just a few tweaks, your leftovers will feel like an entirely new meal—no one will even guess it’s turkey again!
Southwest Spicy Leftover Turkey Soup
Equipment
- Instant Pot Or Pan
Ingredients
- 2 tablespoons olive oil
- 1 onion diced – medium
- 1 bell pepper diced (any color)
- 2 cloves garlic minced
- 1 package Sazon Goya
- 1 jalapeño finely chopped (optional for extra heat)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups chicken or turkey broth
- 1 can diced tomatoes with green chilies 14.5 oz
- 1 can black beans, drained and rinsed 15 oz
- 1 cup southwest corn drained if you can find it!
- 2 cups cooked turkey shredded or diced
- 1 lime juiced
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
- Optional toppings: avocado shredded cheese, sour cream, tortilla strips
Instructions
- NOTE – if using leftover turkey. Cook it in enough water to cover it for at least an hour before. This is a perfect meal to make in an instant pot! Then you have the turkey and the broth! Then remove both and shred the chicken.
- Heat olive oil in a large pot over medium heat or set your Instant Pot to "Saute". Add onion and bell pepper and sauté for 5 minutes, until softened. Stir in garlic and jalapeño, cooking for another minute.
- Add chili powder, cumin, and smoked paprika, stirring to coat the vegetables. Pour in the broth and diced tomatoes with green chilies. Bring to a simmer or set your Instant pot to "Slow Cook" on Low.
- Add black beans, corn, and turkey to the pot. Simmer for 10-15 minutes to blend flavors. Stir in lime juice and adjust seasoning with salt and pepper. Add the Sazon Goya ore similar seasoning.
- Serve hot, garnished with fresh cilantro and your favorite toppings.