It’s the day after Thanksgiving, and you’re staring down the leftover pounds of turkey meat from yesterday’s feast. You’re wondering how many sandwiches you can eat before the anguished thought of one more cold turkey on wheat bread atrocity sends you into a downward leftovers spiral. Don’t worry; we’re here to help!
Spice up your leftovers by skipping the boring sandwiches and try using them in a bold and flavorful soup that will have your entire family asking for seconds. Your leftovers will be gone in a flash, and you’ll wonder if you should’ve bought a larger turkey after all.
Serve the soup with avocado slices, lime wedges, cilantro or scallions and plenty of tortilla chips. Add sour cream to balance out the spiciness of the soup, and adjust the spices to taste while cooking.
The soup is light enough to be the perfect respite after yesterday’s big meal, but hearty enough to satisfy the biggest appetites. Plus, making this soup in the slow cooker means you don’t have to dirty extra dishes after you just put them away from the Thanksgiving festivities.
- 1 Tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 medium green pepper, coarsely chopped
- 1 medium red pepper, coarsely chopped
- 1 jalapeno pepper, minced
- 1/2 cup cilantro, coarsely chopped
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 3 cups shredded leftover turkey
- 1 can (48 oz.) chicken broth
- 2 cans (10 oz. each) mild diced tomatoes and green chiles
- 1 can (15.5 oz.) black beans, drained and rinsed
- 1 can (15.25 oz.) corn, drained
- 1 can (6 oz.) tomato paste
- tortilla chips
- Heat olive oil in stovetop-safe slow cooker cookware over medium-high heat. Add onion and garlic, cook 2 minutes.
- Add remaining ingredients except tortilla chips. Stir until well blended. Place in slow cooker.
- Cover and cook for 2 hours on HIGH or 4 hours on LOW.
- Top with broken tortilla chips and garnish sour cream, sliced avocado and chopped cilantro, if desired.