Southwest 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.
Find it online: https://cookingwithramsay.com/southwest-turkey-soup/