Southwestern Turkey Soup

The perfect recipe for turkey leftovers!


  • 1 1/2 cups shredded cooked turkey
  • 4 cups chicken broth
  • 3 tbs of olive oil
  • 1 (28 ounce) can whole peeled tomatoes ( I prefer san marzano or tutti rosso)
  • 1 sweet green pepper, diced
  • 2 roma (plum) tomatoes, chopped
  • 1 white or yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice
  • 1 tsp salt and 1 tsp
  • 1 can of corn (drained)
  • 1 can of black beans (drained)
  • 1 avocado – sliced to top soup
  • 5 leaves torn of cilantro, 3 leaves to garnish soup
  • Shredded sharp cheddar to top soup
  • 1 small container of sour cream (enough for a dollop of cream per serving to top soup )


  1. Add 3 tbs olive oil to a non stick frying pan and turn to medium/low heat. Add in diced green pepper, diced Roma tomatoes and diced onion – cook for 8 minutes (or until onions are translucent)
  2. In a deep pan, add chicken broth, can of tomato’s, pepper/tomato and onion mixture, salt and pepper, lime, garlic, corn, black beans torn cilantro and turkey
  3. Bring to a boil and then turn to simmer for 15-20 minutes
  4. Serve in individual bowls (or put the amount you won’t be using in Tupperware for later use)
  5. Top each bowl with a dollop of sour cream, cilantro leaves, cheddar and avocado slices (as pictured above)

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