Southwest Turkey Soup is your weeknight secret weapon after Thanksgiving (or let’s be honest, any time you’ve got leftover turkey giving you the side-eye from the fridge). It’s creamy, a little spicy, and packed with all the cozy Tex-Mex vibes—think smoky taco seasoning, sweet corn, hearty black beans, and a swirl of cream cheese magic.
Even better? You toss everything in your slow cooker, Instant Pot, or a big ol’ pot on the stove and boom—dinner’s done. It’s the kind of meal that feels like a warm hug, especially when your brain is still recovering from holiday chaos and your feet haven’t touched the ground since Monday. Trust me, Southwest Turkey Soup is the comeback dinner you didn’t know you needed.
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What is Southwest Turkey Soup?
Southwest Turkey Soup is basically what happens when Tex-Mex flavors crash your post-holiday meal prep—in the best possible way. This soul-warming soup blends tender leftover turkey with bold spices, black beans, diced tomatoes with green chiles, and corn. It’s all swimming in a creamy broth that gets a tangy, luscious kick from cream cheese.
Unlike traditional turkey soups that lean heavy on noodles or rice, this version goes all-in on spice and comfort, making it feel fresh and different. It’s also wildly flexible—you can make it in a slow cooker while you knock out laundry, or pull it together on the stovetop in under 30 minutes when time’s tight. Whether you’re feeding picky eaters or just craving something hearty without the fuss, this soup shows up like a flavor-packed MVP.
Reasons to Try Southwest Turkey Soup
First off, Southwest Turkey Soup is your “what do I do with all this leftover turkey?” lifesaver. But beyond solving your fridge’s post-holiday problem, it’s just downright satisfying. You get bold, comforting flavors with minimal effort—perfect for nights when cooking feels like a chore. Plus, it’s versatile: make it dairy-free, swap the beans, use chicken instead of turkey—you do you.
It’s got enough flavor to stand alone, but plays well with toppings like shredded cheese, cilantro, or crunchy tortilla chips. Bonus points: it freezes well if you skip the cream cheese, so you can stash a batch for when life gets busy (aka always). Whether you’re meal prepping, feeding a crowd, or just trying to get through a chilly Tuesday night, this soup hits all the right notes.
Ingredients Needed to Make Southwest Turkey Soup
- ½ tablespoon olive oil or canola oil
- 1 medium green pepper, diced
- 1 small yellow onion, diced
- 4 cups low-sodium chicken or turkey stock
- 2 cups cooked turkey, chopped or shredded
- 1 cup frozen corn kernels
- 2 (16 oz) cans black beans, drained and rinsed
- 2 (10.5 oz) cans diced tomatoes with green chiles
- 2 tablespoons taco seasoning (homemade or store-bought)
- 4 ounces cream cheese, softened
Instructions to Make Southwest Turkey Soup
Let’s walk through this step-by-step guide to making Southwest Turkey Soup from scratch. Whether you’re using a slow cooker, stovetop, or Instant Pot, each method is covered in detail so you can choose what works best for your kitchen and schedule. These step-by-step instructions are perfect for beginner cooks and busy home chefs alike, and we’ll sprinkle in a few pro tips along the way for even better results. Don’t worry—it’s easier than it sounds and the payoff is a comforting, flavorful soup you’ll want to make again and again.
Step 1: Sauté Your Veggies for a Flavor Base
Start by heating ½ tablespoon of olive oil (or canola oil if that’s what you have) in a skillet or your soup pot over medium heat. Once the oil is shimmering, toss in one medium diced green pepper and one small yellow onion, diced. You’ll want to sauté these for about five minutes, stirring occasionally, until the onion turns translucent and your kitchen starts to smell like something good’s about to happen. This step builds the foundation of flavor for the whole dish—don’t skip it. Want more prep tips on how to chop onions without tears? Check out our kitchen basics guide.
Step 2: Add in the Core Ingredients
Now comes the fun part—layering in the hearty goodness that makes this Southwest Turkey Soup so satisfying. Add your sautéed veggies to your cooking vessel of choice: slow cooker, soup pot, or Instant Pot. Then pour in 4 cups of low-sodium chicken or turkey stock (pro tip: homemade turkey stock from holiday leftovers makes this extra delicious).
Stir in 2 cups of cooked turkey, either chopped or shredded, 1 cup of frozen corn, 2 cans (16 oz each) of black beans (drained and rinsed), and 2 cans (10.5 oz each) of diced tomatoes with green chiles. Add 2 tablespoons of your favorite taco seasoning—or use our easy homemade taco seasoning for a fresher flavor punch. Give everything a good stir to combine.
Step 3: Choose Your Cooking Method and Let It Simmer
This soup is as flexible as your schedule. Follow this step-by-step based on your cooking method:
– Slow Cooker Method: After everything’s stirred together, cover the slow cooker and cook on high for 4 hours or low for 6 hours. This method is ideal if you want to set it and forget it—come back to a house that smells amazing.
– Stovetop Method: Bring your soup mixture to a gentle boil over medium-high heat, then reduce the heat and simmer uncovered for about 20 minutes. If the soup thickens too much, feel free to add an extra cup of stock. This is a great option for when you need a comforting meal on the table quickly—just like our Simple Potato Soup.
– Instant Pot Method: First, set your Instant Pot to sauté and add the oil, onions, and peppers as described in Step 1. Once softened, turn it off. Add in the stock and gently scrape the bottom of the pot with a spoon to loosen any browned bits (this prevents the burn notice). Then stir in the rest of the ingredients (minus cream cheese), lock the lid, and pressure cook on high for 5 minutes. Let the pressure release naturally—this usually takes about 10-15 minutes.
Step 4: Stir in the Cream Cheese for Creaminess
Here’s the part that turns this bold, veggie-packed soup into something dreamy and creamy. Cut 4 ounces of softened cream cheese into small chunks and add it to the hot soup. For the slow cooker, do this during the last 30 minutes of cooking on low. For the stovetop, stir it in during the last few minutes of simmering, letting it melt and blend in completely.
In the Instant Pot, once the pressure has released, remove the lid, add the cream cheese, then pop the lid back on loosely for 5 minutes to let the heat melt it. Stir well to combine. If you’ve ever had trouble with cream cheese clumping in soup, try blending it with ½ cup of warm broth before adding it—this simple step-by-step trick gives a silky finish every time.
Step 5: Serve and Add Your Favorite Toppings
Now it’s time to grab some bowls and ladle in that gorgeous, creamy Southwest Turkey Soup. The flavors are rich and layered, but the toppings take it over the top. Serve with a sprinkle of shredded cheddar, a dollop of sour cream, chopped cilantro, or slices of avocado. Tortilla strips or crushed corn chips add a delightful crunch—kind of like a taco met a soup and made something magical. For more topping inspiration, check out our Cheesy Rice and Black Bean Enchilada Soup where toppings are practically a main event.
This step-by-step method ensures your Southwest Turkey Soup turns out just right—creamy, full of bold flavor, and perfect for turning leftovers into something new. Whether you’re feeding a hungry family or meal-prepping for the week, this soup delivers warmth, comfort, and convenience in every spoonful. If you’re loving this style of easy, wholesome meals, don’t miss our Creamy Turkey Wild Rice Soup or hearty Slow Cooker Chicken Tortilla Soup for more delicious ideas.
What to Serve with Southwest Turkey Soup
This soup is hearty enough to hold its own, but hey, more food never hurt anybody. Pair it with warm cornbread or these cheesy black bean enchilada soup-style toppings for a spicy flavor combo that sings. A crisp green salad on the side can balance the richness, or go for avocado slices and lime wedges for a fresh finish. And if you’re feeling cozy, a hunk of crusty bread for dunking never disappoints. It’s also perfect with corn chips or nacho toppings for that casual, weeknight-comfort-food vibe. Basically, this soup invites friends to the party—just bring the sides.
Key Tips for Making Southwest Turkey Soup
Want ultra-creamy soup? Let the cream cheese come to room temp before adding it. Or, for super smooth results, blend it with a little warm stock first—no lumps, no stress. Out of turkey? Leftover rotisserie chicken works beautifully. Prefer a thicker soup? Mash some of the beans before adding or toss in a handful of crushed tortilla chips. If the soup gets too thick on the stove, a splash more stock brings it back to life. Oh, and don’t forget the toppings—cilantro, cheese, lime juice, or hot sauce can completely change the game. Finally, keep your eye on salt if using store-bought broth—taste as you go!
Storage and Reheating Tips for Southwest Turkey Soup
Once cooled, store your Southwest Turkey Soup in an airtight container in the fridge for up to 4 days (as long as your turkey was fresh when you started). Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much in the fridge—as creamy soups tend to do—just add a bit of broth or water when reheating. Avoid freezing it with cream cheese mixed in—it tends to separate and go a bit wonky in texture. However, if you leave out the cream cheese, you can freeze it for up to a month. Just thaw overnight in the fridge before reheating. This soup is flexible like that.
FAQs
Can I use chicken instead of turkey?
Absolutely! Leftover rotisserie chicken or shredded cooked chicken is perfect here.
Is this soup spicy?
Mildly spicy. The diced tomatoes with green chiles and taco seasoning add a little heat, but it’s not overwhelming. Adjust the spice level with hot sauce or a pinch of cayenne if you like it hotter.
Can I make it dairy-free?
Yes! Just skip the cream cheese. It’ll still be flavorful, just less creamy.
What if I don’t have taco seasoning?
No worries! Mix 1 tsp each chili powder and cumin, ½ tsp garlic powder, onion powder, smoked paprika, and oregano. Add salt to taste.
Can I freeze it?
Yes—if you leave out the cream cheese. It reheats best without dairy.
Final Thoughts
Southwest Turkey Soup is your cozy, no-fuss answer to leftover turkey overload. It’s fast, flavorful, and super flexible, which makes it a hit whether you’re serving it up on a busy Tuesday night or batch-cooking for later. It’s everything you love about Tex-Mex in comforting soup form—and yes, it’s way better than another sad turkey sandwich. Looking for more soups with bold flavor and simple prep? Check out our Cheesy Rice and Black Bean Enchilada Soup or go cozy with Creamy Turkey Wild Rice Soup. Ready to give leftover turkey the delicious second act it deserves? This soup is it.
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PrintSouthwest Turkey Soup That’s Creamy, Spicy, and So Easy
Leftover turkey is the star in this easy, creamy Southwest Leftover Turkey Soup. Made with a creamy, spicy broth, leftover turkey, corn, and black beans, this easy turkey soup is full of flavor and incredibly simple to make.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooker, Stove Top, Instant Pot
- Cuisine: American
Ingredients
- ½ tablespoon olive oil or canola oil
- 1 medium green pepper, diced
- 1 small yellow onion, diced
- 4 cups low-sodium chicken stock or turkey stock
- 2 cups cooked turkey, chopped or shredded into bite-size pieces
- 1 cup frozen corn kernels
- 2 (16 oz) cans black beans
- 2 (10.5 oz) cans diced tomatoes with green chiles
- 2 tablespoons Homemade Taco Seasoning
- 4 ounces cream cheese, softened
Instructions
1. Heat the oil in a skillet over medium heat. Once heated, add in the diced onion and green pepper and saute for 5 minutes, or until the onion is softened.
2. Transfer the sauteed onion and peppers to a slow cooker. Stir in the stock, beans, corn, seasonings, turkey, and tomatoes.
3. Cook on high for 4 hours or low for 6 hours.
4. Add in cream cheese and cook on low for 30 minutes. Stir well after 30 minutes. Serve with desired toppings.
5. To make on the stove top, heat oil in a large stock pan over medium heat. Add diced onions and green peppers and saute about 5 minutes.
6. Stir in chicken stock, beans, corn, turkey, spices, and tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes. Add more stock if needed.
7. Stir in cream cheese and heat through until creamy and well combined. Serve with desired toppings.
8. To make in the Instant Pot, turn on saute and heat oil. Add onions and peppers and soften for 3-5 minutes. Turn off the pot.
9. Add stock and scrape up any browned bits. Stir in tomatoes, beans, corn, seasonings, and turkey.
10. Seal the lid and cook on high pressure for 5 minutes. Let pressure release naturally.
11. Remove lid and add cream cheese. Cover again for 5 minutes, then stir until smooth. Serve hot.
Notes
Use any leftover dark or white turkey meat, or substitute with cooked chicken.
You can replace black beans with pinto or kidney beans if preferred.
To prevent cream cheese from curdling, make sure it is at room temperature or blend it with ½ cup warm broth before adding to the soup.
To make dairy-free, omit the cream cheese.
Serve with corn chips, cilantro, and/or shredded cheese.
Store in an airtight container in the fridge for up to 4 days after the turkey was cooked. Not recommended for freezing with cream cheese, but you may freeze without it for up to 1 month.
