Mexican Turkey Soup with Leftovers!

Sharing is caring!

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

If you have been following along with my little corner of the cybersphere for any length of time, you know that I am a Mexican food junkie! So is the rest of my family! We could, and usually do, eat some sort of Mexican food at least once a week!! Be it Carnitas, Tacos, Enchiladas, Taquitos, and of course, you have to eat them with some Refried beans! We love them all!!

After you’ve eaten the leftover Thanksgiving or Christmas 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. They all add to making this inherently healthy food, unhealthy! This easy Mexican Turkey 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! This is my favorite stainless pot set from Kitchenaid!

So because I was sick of the turkey and my enfatuation with all foods Mexican, this soup was born! My son said he never wants “real” turkey soup again! The other beautiful thing about this soup is that it is so easy and versatile! You can really add any vegetables you would like to it! As long as you add the Mexican spices, you will end up with Mexicn Turkey Soup. You can make this is your crockpot too! It couldn’t be easier! I do like to saute’ the vegetables for a few minutes before adding it to the crockpot!

How to make Mexican Turkey Soup

Then just throw the carcass in the pot or crockpot. I like to let it go until most of them meat has fallen off, but not long enough for all of the small bones and knuckles to fall apart. It is so hard to fish them all out! Then discard the carcass, add any leftover meat and dump in the veges. I do them in stages and leave the corn and black olives for last because they really just need to warm up! Serve it with more fresh veges, avocado, radish, lettuce, cilantro. You could add some Mexican creme or cheese if you like, as well. And of course, fresh tortilla chips are a must for serving! Really whatever you like!

I hope you like the recipe today for Mexican Turkey Soup! Enjoy! And have fun cooking!

Recipe

Mexican Style Leftover Turkey Soup

Sick of Turkey after the holidays? You won't be with this ultra flavorful soup!

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

5 from 2 votes

Print Pin Rate

Course: Soup

Cuisine: Mexican

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

Servings: 10 servings+

Calories: 128kcal

Author: Beth Neels

Cost: $4

Ingredients

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 ground 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

US Customary - Metric

Instructions

For Turkey Stock

• 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

• Skim the accumulated fat off the tops of the cold stock.
• 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.
• Add tomatoes and black beans, garbanzos, jalapenos and chipotle in adobo. Simmer for another 30 minutes.
• Add corn and black olives and just heat through for another 5 minutes.
• Serve with tortilla chips, shredded lettuce, radish slices, cheddar or cotija cheese, cilantro and/ or avocado.

crockpot, 6 qt

knife, chef's knife

cutting board, bamboo

Video

Notes

Makes a very large batch.

Leftovers can be refrigerated for 3-4 days.

Reheat in microwave or saucepan on stove top.

For longer storage, freeze up to 1 year. Freeze in small batches to take on a busy weeknight!

Thaw in refrigerator. Reheat per above instructions.

Nutrition

Calories: 128kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 68mg | Potassium: 161mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3275IU | Vitamin C: 5.1mg | Calcium: 32mg | Iron: 1.1mg

Get New Recipes Sent to Your Inbox Every Friday!Sign up to our newsletter Binky's Culinary Carnival!

This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.

Originally Published 12/12/2016