This soup is a super way to use leftover turkey or turkey breast that you weren’t sure how to use. You could make regular turkey soup and save half of it for later to make this yummy and different soup. Both are great for a cold winter’s day or any time.
Southwest Turkey Soup Recipe
1 Tbsp. cooking oil
1 medium onion, diced
1 tsp. minced garlic
1/2 green pepper, diced
1 -2 cups turkey, cubed
2 1/2 cups turkey or chicken broth
1 (10 oz.) can green chile enchilada sauce
1 tsp. ground cumin
1/2 tsp. chili powder
1 (15-16 oz.) can of white kidney beans, drained
Saute onion in oil in a large pot for about 10 minutes until soft. Add green pepper and garlic. Cook and stir for 1-2 minutes. Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 30 minutes. Makes 5-6 cups.
Serve topped with sour cream, crushed tortilla chips and/or a little grated cheese.