Leftover turkey may be easily transformed into this zesty soup that’s perfect on a chilly afternoon.

Ingredients :

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 mini sweet pepper, seeded and chopped
  • 1 garlic clove, minced
  • 4 cups regular or reduced sodium turkey or chicken stock or broth
  • 1 to 2 tablespoons hot pepper sauce
  • 1 (14.5-ounce) can diced tomatoes with green pepper and onion, undrained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (8.75-ounce) can whole kernel corn, drained
  • 2 cups cooked cubed turkey
  • Juice of 1 medium lime
  • 2 tablespoons chopped cilantro
  • Shredded Mexican four-cheese blend (optional)
  • Regular or light sour cream (optional)
  • Sliced scallions (optional)
  • Tortilla chips (optional)

Method :

Heat oil in a large saucepan over medium heat until hot; add onion and pepper. Cook until onion and pepper are tender, about 5 minutes, stirring frequently. Add garlic;cook 30 seconds. Stir in turkey or chicken stock or broth, hot pepper sauce, undrained tomatoes, black beans, corn, and turkey. Bring to a boil; reduce heat.

Simmer, partially covered, 15 minutes. Remove from heat; stir in lime juice and cilantro. Top with Mexican cheese blend, sour cream, scallions, and tortilla chips, if desired.
Makes 8 servings.

Prep time:
15 minutesCook time: 25 minutes

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