Southwestern Turkey Soup

By Addie

This spicy soup is loaded with turkey, beans, corn and tomatoes. We like it really hot, so we tend to use all three tablespoons of jalapenos...and then some. It's so good on a wintry Midwestern day. —Brenda Kruse, Ames, Iowa

Ingredients

• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1 can (14-1/2 ounces) chicken broth
• 2-3 tablespoons diced jalapeno pepper
• 3 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 3 cups cubed cooked turkey
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 1/2 cups frozen corn
• Sour cream, coarsely crushed tortilla chips, shredded Cheddar cheese and sliced ripe olives, optional

Preparation

Step 1

In a large saucepan, saute onion in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn.

Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Garnish with sour cream, chips, cheese and olives if desired. Yield: 7 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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REVIEWS:

I seasoned 1.25 lbs of ground turkey with chopped onions and about 1/2 tsp of Cajun seasoning while browning. Wonderful recipe that is worthy of serving to company.

This is one of the best soups I've ever eaten. Even my husband, who is not a fan of soup, loves it. I do add more broth than the recipe calls for.

Really good!!!

Super yummy and easy! This is a fantastic way to use up Thanksgiving leftovers! I added chopped cilantro because I had some on hand. I will make this again-- I'm sure it's also great with chicken.

I used left over turkey from Thanksgiving. This turned out great. I would use a little more broth to give it more of a soup consistency. Delish!!!!

I used so many of the suggestions of the other reviewers because we love spicy food.

This recipe was in the 2008 Dec/Jan TOH issue, but I was never interested in trying it. The picture of it in the magazine didn't look that exciting. BUT, occasionally, I pull out all my old TOHs, and peruse them again, and this time this recipe caught my eye, and I'm really glad I gave this soup a chance. It is de-LISH! My husband and I really loved it. It's got great flavor. I liked the chunkiness of the soup. We thought it tasted like a cross between a white chicken chili and tortilla soup. It was easy and flavorful, and actually, I was surprised that it wasn't spicier. It could've been spicier for me. Highly recommend this, and I will definitely add this to our soup repertoire.

Great alternative to the traditonal after Thanksgiving turkey soup. My family loved it!

I LOVE this soup! I make it with turkey or chicken tenders. I don't like it as hot so I left out the peppers and reduced the crushed pepper. I use Ro-tel with lime and cilantro. Delicious!