Mexican Leftover Turkey Soup

Mexican Style Leftover Turkey Soup

Sick of turkey leftovers? You won’t be with this delicious soup! Super easy but so very flavorful! Every bite is a different delight!

After you’ve eaten the leftover Thanksgiving turkey for a few days, it does get old! Casseroles are good but usually full of fat and calories. You know the noodles, the sour cream, the cheese all add to making this inherently healthy food, unhealthy! This easy Mexican soup, on the other hand, is super healthy! It has lots of protein and lots of nutrients from the vegetables. The best part is, it is so flavorful you won’t get sick of it any time soon! Check out our New You Tube Video for step by step instructions!

Have fun cooking!

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Mexican Style Leftover Turkey Soup

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: Serves 10+


    For the turkey stock
  • Leftover turkey carcass with lots of meat left on it
  • 1 onion, quartered
  • 1 large carrot, sliced
  • 1 large stalk celery with leafy tops, sliced
  • handful of chopped fresh parsley
    For the soup
  • turkey stock
  • 1 onion, chopped
  • 2 large carrots, diced
  • 1 large stalk celery with leafy tops, chopped
  • 3 large cloves garlic, minced
  • 2-3 Tbsp. cumin
  • 1 Tbsp. ground coriander
  • 2 Tbsp. granulated garlic
  • 1 can diced tomatoes in juice
  • 1 can black beans
  • 1 can garbanzos or hominy
  • 1 or 2 jalapenos, depending on desired heat level
  • 2 – 3 Tbsp. chipotle in adobo, sauce and minced peppers
  • 1 can corn
  • 1 small can sliced black olives


    For Turkey Stock
  1. Place all of the stock ingredients in a pot which is large enough to accommodate the turkey carcass. Barely cover with water. Bring to a boil then reduce heat to medium low and simmer about 2 hours. Remove from heat and allow stock to come to room temperature. Refrigerate overnight.
    For Soup
  1. Skim the accumulated fat off the tops of the cold stock.
  2. Carefully remove all bones from the stock, cutting the meat in bite size pieces. Bring stock to boil. Add onion, carrots, celery and garlic, cumin, coriander and granulated garlic. Reduce heat and simmer for 45 minutes to 1 hour until vegetables are tender.
  3. Add tomatoes and black beans, garbanzos, jalapenos and chipotle in adobo. Simmer for another 30 minutes.
  4. Add corn and black olives and just heat through for another 5 minutes.
  5. Serve with tortilla chips, shredded lettuce, radish slices, cheddar or cotija cheese, cilantro and/ or avocado.

Originally Published 12/12/2016

7 thoughts on “Mexican Leftover Turkey Soup

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