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!

Sheri

Southwest Spicy Leftover Turkey Soup

5 from 2 votes

This hearty, spicy soup is a flavorful way to use up your leftover turkey!

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Prep Time 15

Cook Time 20

Servings: 6

Course: Soup

Calories: 278

Ingredients Equipment Method

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

Equipment

Instant Pot Or Pan

Method

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.