Southwestern Turkey Soup Recipe

Delightful and effortless! I can imagine it would taste excellent with chicken as well. Following others' advice, I included a can of Rotel tomatoes, black beans, extra cumin, and a tablespoon of chili powder. I used diced tomatoes instead of whole ones, sautéed the onion with triple the garlic, and let it simmer in the slow cooker on high for a couple of hours. Then, I stirred in 1/4 cup of fresh cilantro, around 1/4 cup of sour cream, and half of the cheese. We personalized our bowls with additional sour cream, cheese, and avocado to our liking. Next time, I'll mix the sour cream separately before adding it to the soup to avoid clumping. Thank you, Doug!

My husband absolutely adored this soup! I made a few slight tweaks by using two cans of black beans, 4 cloves of garlic, 1/4 tsp of paprika instead of cumin, and chicken broth instead of vegetable broth. The end result was fantastic! I topped it off with some shredded cheese and a dollop of sour cream. I simply threw all the ingredients into the crockpot and let it cook for 6 hours without any checking. When I came back home, I dished it out and was blown away by how delicious and effortless it was! What more could you ask for?

Great solution for utilizing leftover turkey pieces. I simply tossed everything into a 3-quart crockpot - leftover turkey, a can of stewed tomatoes, rinsed and drained black beans, and some homemade turkey and vegetable broth. To spice it up, I added a dash of chipotle chili powder and a pinch of cayenne for extra heat. I cooked it on low for 8-9 hours and by the 4-hour mark, my house was filled with delightful aromas.

Wonderful flavors! I simply followed a recipe as a guide and prepared this dish in a large slow cooker. I used roasted Anaheim peppers from my garden, along with celery and carrots. I simmered the leftover turkey bones from Thanksgiving to create a flavorful base, straining out any bones and debris. I didn't have any tomatoes on hand, so I omitted them. Additionally, I added some wild rice for extra texture. The possibilities are endless, so get creative and experiment!

I didn't exactly follow the recipe, but the dish turned out pretty good! After reading some reviews, I decided to sauté the garlic and onion first, then added diced seasoned tomatoes, diced tomatoes with green chilies, turkey, and seasoning with cumin and cayenne. I also included corn and black beans, and let it simmer for 15-20 minutes. The result was very tasty - warm and not too spicy. I served it with tortilla chips, cilantro, Monterey Jack cheese, and avocado on the side. Adding some sour cream would have been a nice touch, but I didn't have any on hand. It was a delicious way to use up leftover turkey and corn from Thanksgiving! Best of all, it was far from boring. I hope this review is helpful - enjoy!

This recipe served as an excellent foundation for a delicious soup. I utilized a turkey carcass to create a flavorful broth, to which I incorporated two small cans of crushed tomatoes. Due to time constraints, I omitted fresh aromatics on this occasion, but plan to include sautéed onion, garlic, and jalapeno in my next batch. To enhance the flavors, I squeezed in two limes, resulting in a delightful taste profile reminiscent of Tom Yam with a Southwestern twist. While the initial spice level fell short for me, I adjusted it to my preference and included black beans and corn for added texture and depth.

Delicious and easy-to-make, this healthy turkey soup has become my new favorite.

Delicious! I elevated it following CookinMommy's recommendations.

I absolutely adore this soup and cook it often. Whenever we have leftover turkey from our meals, which happens about 5-6 times a year, I always whip up a batch of this soup. I opt for turkey broth made from the bones instead of vegetable broth. To give it an extra kick, I throw in a can of corn and black beans. I like to amp up the cayenne and cumin a tad and use fresh cilantro when it's available. I usually skip the cheese because I find the soup delicious on its own.

I've prepared this recipe numerous times with different twists. For this version, I opted for homemade turkey stock without the turkey meat, creating a flavorful Southwestern Turkey Vegetable Soup. You can customize it with veggies like celery, carrots, potatoes, spinach, and more. The spices add a nice kick, which we enjoy. What I adore about this recipe is its versatility. Make it your own!

I absolutely loved it after incorporating black beans, corn, extra garlic, and swapping whole canned tomatoes for petite canned tomatoes and a can of Rotel. I also squeezed in more lime juice. Delicious!