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Southwest Spicy Leftover Turkey Soup
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 minutes
Cook Time 20 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve hot, garnished with fresh cilantro and your favorite toppings.