Tasty Tuesday–Southwestern Turkey Soup

This is the best new soup recipe I’ve tried in a while. Turkey and Bunny especially liked it. We’ve discovered that it’s particularly good with shredded Monterey jack cheese on top.
  • 1 medium onion, chopped
  • salt to taste
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 2 cans (14-1/2 ounces) chicken broth
  • 7 oz. can diced green chilies, undrained
  • 3 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/8 teaspoon cayenne pepper
  • 3 cups shredded, cooked pork or cubed, cooked turkey
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) rotel, undrained
  • 1-1/2 cups frozen corn
  • Sour cream, coarsely crushed tortilla chips, shredded cheese and sliced ripe olives, optional

In a large saucepan, season onion with salt and sauté in oil until tender. Add garlic and sauté for a minute more.  Stir in the broth, chilies, cumin, chili powder, salt and cayenne. Add the pork or turkey, beans, rotel 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.

3 thoughts on “Tasty Tuesday–Southwestern Turkey Soup

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