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sunday’s soups… southwestern style left over turkey

November 27, 2011

southwestern turkey soup

 

i’m not sure i mentioned this earlier this week, but tomas bought us a 17lb turkey this year for the two of us!  needless to say, it’s a good thing we like leftovers!  the bird came out beautifully on thanksgiving day – i’m sad i didn’t get any real pictures of all the food, but it was too dark outside by the time we sat down to eat (at three, which was a compromise because tomas wanted to eat at noon originally).  you’ll just have to take my word for it that it was yummy.

after eating heavy foods all weekend now, i needed something lighter to make with the leftovers so that this week i won’t feel like such a fatty anymore 🙂  enter southwestern style turkey soup!  i loved using up a lot of the turkey in this recipe as well as the turkey stock we had made and the leftover corn that was still in the fridge.  and since tomas is going to be in and out of town all week this week, i will get to eat most of the soup all by myself!!  lunch for the week – check!

i hope everyone had a great holiday weekend and that you got some rest now that we have less than a month before christmas!  the countdown has officially begun, let the craziness ensue!!

 

turkey soup and chips

 

makes 8 servings

1 sweet onion, diced

1 bunch green onion, cut on the bias

1 bunch cilantro

5 cloves garlic

2 cups fresh corn (or leftover)

4 cups shredded left over turkey

1 30 oz can diced tomatoes

10 oz tomato juice

1 can black beans, rinsed

1 qt turkey stock (or chicken stock)

1 large lime, zest and juice

1 T cumin

1 T cayenne pepper

2 T olive oil

salt & pepper

 

saute both onions, garlic and cilantro in a stock pot with the olive oil until onions are soft.  add in the cumin and cayenne and continue to cook for 2 minutes.  add in the diced tomatoes as well as the tomato juice and the black beans.  stir well and allow to cook for about 5 minutes.

add in the stock, lime zest and juice, corn, and the turkey and bring to a boil.  turn it down to a simmer and allow it to cook for another 20 minutes so the flavors all meld together.  season with salt & pepper to taste.

 

 

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2 Comments leave one →
  1. November 27, 2011 5:35 pm

    This looks super good!

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