Of all the many soups I've made (and after all, I'm still known as the Soup Chick, so you know I've made a few), I believe this is the best-tasting, weirdest-colored leftover turkey soup I've ever shared with you. Most of the time I make recipes like this one with tomato or chipotle peppers, which lend a gorgeous red tint to the base. In this tomato-free version, green chiles and green Tabasco turn the soup a color akin to dishwater. Do not be deterred! Trust me, and give your leftover turkey (or shredded rotisserie chicken or turkey, if you're not making it during the holiday season) a bit of Tex-Mex flair. If you've had time to make your own turkey stock, great. If not, store-bought low-sodium chicken stock will be fine. Proportions aren't very important, so use more or less of the ingredients, to your taste. The soup freezes well, for easy worknight dinners or a soup swap. I toasted some habañero-lime tortilla wedges to serve on the side. You can crack open a bag of tortilla chips, too.
Turkey soup with black beans, corn, and green chiles
From the pantry, you'll need: canned black beans, onion, canned green chiles, ground cumin, lime, hot sauce, chicken (or turkey) stock, kosher salt, fresh black pepper.
2 tsp oil (olive oil, grapeseed oil)
1 small onion, chopped
4-oz can chopped green chile peppers, drained
1 tsp ground cumin
15-oz can black beans, rinsed and drained
2 cups corn kernels, frozen or fresh
2 cups shredded cooked turkey
3 cups turkey (or chicken) stock, homemade or low-sodium store-bought
Green Tabasco sauce, 15 drops or more, to taste
Juice of 1/2 lime
1/4 cup fresh flat-leaf parsley, roughly chopped
Kosher salt and fresh black pepper, to taste
Toasted tortilla wedges, for garnish
In a Dutch oven or heavy stockpot, heat the oil over medium heat. Sauté the onion for 2 minutes, until it just begins to brown.
Add the chopped chiles and cumin (be careful, as they might splatter), and stir for 30 seconds. Then pour in the beans, corn, turkey and stock. Shake in the hot sauce, and bring the soup to a boil.
Reduce heat to simmer, and cook, uncovered, for 10 minutes. Squeeze in the lime juice, and stir in the parsley. Taste, and adjust with salt and pepper, more lime juice or more hot sauce, as needed.
Serve hot, garnished with toasted tortilla wedges. Or, cool completely, pack the soup into airtight containers, and freeze.
More soups you can make with leftover turkey:
Mexican tortilla and lime soup, from The Perfect Pantry
Turkey soba noodle soup, from Jeanette's Healthy Living
Turkey pot pie soup, from Skinnytaste
Turkey barley soup, from Kalyn's Kitchen
Turkey soup with sweet potatoes and peas, from Everyday Maven
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