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Leftover Turkey Recipe: Mexican Turkey Soup

December 1, 2013

Mexican Turkey Soup_1

I posted this soup a couple of years ago but I wanted to post it as a reminder for a great recipe to use all that leftover turkey from your Thanksgiving feast. It is so delicious and easy to make. After eating all the traditional Thanksgiving dishes, the Mexican flavors are a nice change. Don’t be afraid to be liberal with the garnishes! I love lots of avocado and cilantro!


  • 3 Cups Shredded Turkey Meat
  • Kosher salt and freshly ground black pepper
  • 2 cups chopped onions (2 onions)
  • 1 cup chopped celery (2 stalks)
  • 2 cups chopped carrots (4 carrots)
  • 4 large cloves garlic, chopped
  • 2 1/2 quarts low-sodium chicken stock
  • 1 (28-ounce) can whole tomatoes in puree, crushed
  • 1 6 oz. can whole corn kernels
  • 1 8 oz. can Black Beans, drained and rinsed
  • 2 to 4 jalapeno peppers, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
For the garnish
  • 1/4 to 1/2 cup chopped fresh cilantro leaves
  • 1 Avocado, chopped into thick chunks
  • Sour Cream
  • Crushed tortilla chips, about 1/4 cup for each bowl

Heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt, 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded turkey, corn and black beans and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

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