We’ve had our fill of turkey, stuffing, mashed potatoes and gravy, sweet potatoes, cranberry sauce, and pie. I have a feeling you may be in the same boat. I did a 20 pound turkey this year just to be sure I’d have lots leftover to throw in soups, quesadillas, sandwiches, and the like. After the marathon days of cooking leading up to Thanksgiving, it’s nice to take a break with some simple leftover meals.
Each year I try to get a little creative with my leftovers and this soup is the result of that. It takes advantage of several items you may have left in the fridge but the Tex-Mex twist makes it a complete departure from the flavors of the previous day
Since I could pretty much eat Mexican food every day of the week, it works for me!
Here’s what you’ll need to have on hand – olive oil, 1 carrot, 1 stalk celery, onion, garlic, milk, salt, fresh ground pepper, oregano, chili powder, cumin, chicken broth, diced green chilies, 10 ounce can enchilada sauce (mild or medium), 14.5 ounce can diced tomatoes, 15 ounce can black beans, all-purpose flour, frozen corn, and fresh cilantro. You will also need about 2 cups of cooked, chopped leftover turkey and some grated Monterey Jack cheese for garnish.
Place a large pot or Dutch oven over medium heat. Coat it generously with olive oil and add the diced onion, carrot, and celery. Cook and stir for about 5 minutes or till the veggies begin to soften.
Add a drained can of diced green chiles and the minced garlic.
In go the seasonings. Chili powder, cumin, oregano, salt and pepper. I go easy on the salt at this point. More can be added at the end if you feel it needs it. Cook and stir the mixture for another minute or two.
Add the chicken broth, the can of diced tomatoes and the enchilada sauce. I usually use mild enchilada sauce for other purposes but in this soup I like the medium. It will be toned down quite a bit by the other ingredients and gives it just the right kick.
Turn up the heat to medium-high. When the mixture reaches a low boil, reduce to low and simmer for about 10 minutes to blend the flavors.
Whisk together the milk and flour in a small bowl. Whatever type of milk you have on hand will work fine here. I have reduced fat milk and it works perfectly.
Turn the heat up to medium-high and add the milk/flour mixture to the soup. Cook and stir for a minute or two.
Add the frozen corn, black beans, and the chopped, leftover turkey.
Add the cilantro and mix to combine well. Allow to cook for a few minutes to be sure all the additional ingredients have heated through.
Serve it up hot.
Garnish individual servings with some grated Monterey Jack cheese and dive in.
Since everyone seems to stumble out of bed at varying times the day after Thanksgiving, I like to cook up a batch of this soup and transfer it to a slow cooker to keep warm throughout the day.
Speaking of slow cookers, there is still time to enter my giveaway for a 3-in-1 Ninja Cooking System. It’s a slow cooker and SO much more! Click here to check this baby out and enter to win your very own Ninja just in time for the holidays. Then, make this soup!
Tex-Mex Turkey Soup
- Olive oil
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1 cup diced yellow onion
- 1 tablespoon minced garlic
- 1 (4 ounce) can diced green chiles, drained
- 1/2 teaspoon salt
- 1/2 teaspooon fresh ground pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 4 cups chicken broth
- 1 (10 ounce) can enchilada sauce (mild or medium)
- 1 (14.5 ounce) can diced tomatoes
- 1 cup milk
- 1/4 cup all-purpose flour
- 2 cups cooked, chopped turkey
- 1 cup frozen corn
- 1 (15 ounce) can black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- Grated Monterey Jack cheese, for garnish
Generously coat the bottom of a large pot or Dutch oven with olive oil and place over medium heat. Add diced onion, carrot, and celery. Cook and stir for about 5 minutes or until vegetables have softened a bit. Add diced green chiles, garlic, salt, pepper, chili powder, cumin, and oregano. Cook and stir for another minute or two. Add the chicken broth, enchilada sauce and diced tomatoes. Turn heat up to medium high and bring to a low boil. Reduce heat to low and simmer for 10 minutes to blend flavors.
In a small bowl, whisk together milk and flour. Turn heat up to medium high and whisk the milk mixture into the soup. Cook and stir for a minute or two. Add the frozen corn, black beans, and turkey. Stir to combine. When the mixture just barely comes to a low boil, reduce heat to low and allow to simmer for about 5 minutes. Add the cilantro and stir to combine.
Garnish individual servings with Monterey jack cheese. Serve hot.