Use this awesome reci
pe I found for those Thanksgiving turkey leftovers in the freezer and to warm you through the winter with a little kick. (I’ve changed it quite a bit from the original version to reflect my own tastes. :))
You need:
2 cups cubed, cooked turkey (can be chicken as well)
1 can black beans, undrained
4 cups chicken or turkey broth
1 can whole kernel white corn, drained
2 cans diced tomatoes with green chiles, undrained
1 small (4-6 oz) can of pickled jalapenos (optional)
1 tsp red/cayenne pepper
1 tsp cumin
1 tsp salt
1 large onion, diced
4 cloves garlic or 1 tablespoon minced garlic
Lime juice from 1 whole lime
Dried or fresh cilantro
Combine all ingredients except onion, garlic, jalapenos and cilantro in large pan
Saute onion and garlic together for 3-5 minutes, then add to soup mixture
(Optional) Puree jalapenos, with juice, in food processor and add to soup for some heat and depth to the broth
Heat on stove, medium heat, for about 90 minutes
When serving, garnish with sour cream and/or shredded cheddar cheese, and cilantro (optional)
Serve with tortilla chips
Enjoy this healthy and filling soup. 🙂
- 2 cups cubed, cooked turkey (can be chicken as well)
- 1 can black beans, undrained
- 4 cups chicken or turkey broth
- 1 can whole kernel white corn, drained
- 2 cans diced tomatoes with green chiles, undrained
- 1 small (4-6 oz) can of pickled jalapenos (optional)
- 1 tsp red/cayenne pepper
- 1 tsp cumin
- 1 tsp salt
- 1 large onion, diced
- 4 cloves garlic or 1 tablespoon minced garlic
- Lime juice from 1 whole lime
- Dried or fresh cilantro
- Combine all ingredients except onion, garlic, jalapenos and cilantro in large pan
- Saute onion and garlic together for 3-5 minutes, then add to soup mixture
- (Optional) Puree jalapenos, with juice, in food processor and add to soup for some heat and depth to the broth
- Heat on stove, medium heat, for about 90 minutes
- When serving, garnish with sour cream and/or shredded cheddar cheese, and cilantro (optional)
- Serve with tortilla chips