Every year after the holidays are over, we all end up with lots of leftover turkey. Lots and lots of it. I’ve made a lot of the “standard” leftover turkey soup with carrots and broccoli and maybe noodles or potatoes. This time I wanted something with more zip. I had some turkey (naturally), some tomatoes, lime, and of course spices, so I decided to go for a south of the border flavor. So, spicy leftover turkey soup was born.
Ironically, a friend (who translates books from English to Spanish) once told me there are no turkeys in South America, which made her job rather difficult when she had to translate some turkey recipes for a cookbook she was working on.
I suppose that makes this not strictly authentic Mexican food. So, let’s call it Tex-Mex. And, authentic or not, the tangy lime, the spicy cayenne, and the cool sour cream make the soup flavorful and satisfying.
UPDATE: I published this post some time ago, and decided it was time to refresh it. So, the beans have been swapped for potatoes. Then, I ditched the tomato sauce and replaced it with fire-roasted diced tomatoes. And, instead of ground cayenne, I used fresh hot banana pepper instead. The flavor is now richer, more intense, and spicier.
Quick and Easy Spicy Leftover Turkey Soup
A great way to use up leftover turkey after the holidays. This isn't your usual leftover turkey soup. It's got lime, cayenne, and sour cream for a south of the border flavor.
Ingredients
- 2 T vegetable oil
- 1 small onion, chopped (or about a quarter of a large one)
- 3 cloves garlic, chopped
- two small potatoes, cut in chunks (about 1 cup)
- 1 15 oz can diced tomatoes (preferably fire roasted)
- 1 T fresh banana pepper, cut in chunks (or your favorite hot pepper)
- 1 1/4 tsp cumin powder
- 2 T lime juice
- salt and pepper
- 3 C stock (turkey or chicken), or use water
- 1/4 turkey carcass (if it's not after Thanksgiving, use a turkey leg or thigh)
Garnish
- 1/4 C shredded Monterey Jack cheese
- 1 T sour cream or Greek yogurt
Instructions
- Heat the oil in a 3 quart saucepan.
- Add the onions and saute for a few minutes until slightly softened.
- Add the garlic and cook for a minute.
- Once that's softened, add the remaining ingredients (except for the toppings). Simmer one hour and then remove the turkey carcass. Let it cool for a minute or two (so you can handle it). Pick off any remaining meat and discard the bones.
- Pour into a bowl and top with sour cream (or Greek yogurt) and cheese.
- This makes about three or four servings, depending how hungry you are. Eat one and freeze the rest in individual containers.
Quick and Easy Spicy Leftover Turkey Soup Substitutions and Variations
- If you don’t have a turkey carcass, use turkey thighs, depending on size, one or two should do it.
- Add 1/2 a can of navy beans
- Replace the potatoes with cooked rice (about 1/2 a cup)
- Add a handful of frozen corn
- Top with crumbled tortilla chips, or cut up some tortillas, fry them, and sprinkle them on top of the soup for extra crunch.
More Turkey Recipes
Cranberry Chipotle Turkey Burrito
A delicious way to use up holiday leftovers and transform the flavors. This is sweet, spicy, and tangy too.
Sweet and Sour Turkey Meatballs
Remember those jelly meatballs you had as a kid? They’ve now grown up and gotten more complex. Less sweet, more spicy.
Easy Leftover Turkey Soup Recipe
The classic leftover turkey soup, chock-full of potatoes, carrots, and (shhh) frozen veggies. Why chop if you don’t have to?
Tender turkey, sweet peas and carrots all wrapped in a flaky all-butter crust. Make the crust (as I did) or buy one. It’s all good.