Southwestern Turkey Soup

This is the third type of soup I’ve made this week. Can you tell that I LOVE the coolness of autumn, and the opportunity to make more substantial and comforting food? This has a little bit of heat, but is surprisingly simple and quick to make.

Our family is in a season of change – new jobs, new friends, kids moving here and there, parents settling into new homes, and of course, shorter and darker days with life moving a little more indoors. Thanksgiving has already been celebrated – never mind how early it is – and some Christmas gifts have already been distributed —– all because of these changes.

Change can be a good thing! Some times I even crave change. Change forces an adjustment time, and often an opportunity to evaluate and reflect. This has nothing to do with turkey soup, but every thing to do with the need for comfort and stability. One thing that never changes is God’s love for us. In fact, He never changes. Period. Now that’s a solid place to anchor your feet and draw strength and confidence from!

After our early Thanksgiving, the turkey carcass yielded some rich broth – perfect for soup! I never cook the giblets, in fact, they kind of freak me out. So they end up in the garbage, but the stock has plenty of flavour. After chilling the stock, you can skim off the fat, if you wish.

The usual soup suspects – carrots and onions – get sautéed in a little olive oil before adding garlic and jalapeño peppers. (I only had red onions on hand, but any will work.) Then toss in the spices to toast for a minute before adding all the stock.

I used a couple cans of chili beans. There wasn’t anything on the label that sent up red flags for gluten, but if you’re super-sensitive, check it out carefully. Diced tomatoes and frozen corn complete the soup’s veggie list.

The fun comes with serving this soup. Load it up with grated cheese, sour cream, sliced avocadoes, and a pile of tortilla chips.

Or go simple – my choice – with a huge pile of fresh cilantro and a squirt of lime juice.

Southwestern Turkey Soup

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• Total Time: 30 minutes
• Yield: 8 1x

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Description

Flexibility in a bowl

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Ingredients

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• 1 large onion, chopped
• 2 large carrots, chopped
• 4 cloves garlic, sliced
• 2 jalapeño peppers, ribs and seeds removed, and chopped
• 2 Tbsp olive oil
• 1 Tbsp chili powder
• 1 Tbsp cumin
• 1 Tbsp coriander
• 1 tsp oregano
• 6 cups turkey stock
• 2 cups cooked turkey
• 2 cans chili beans
• 2 cans diced tomatoes
• 1 package frozen corn
• grated cheese, avocado, sour cream, fresh cilantro, lime juice, tortilla chips

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Instructions

1. In large pot, heat olive oil and cook onions and carrots for about 5 minutes, then add the garlic and jalapeño pepper for 2-3 minutes
2. Add the spices to the pot and allow them to toast for 1 minute
3. Pour in the turkey stock, reduce heat, and simmer until veggies are tender, or about 10 minutes
4. Add the chili beans, turkey, tomatoes, and frozen corn, and cook another 5 minutes
5. Serve with whatever garnishes turn your southwestern crank 🙂

• Prep Time: 10 minutes
• Cook Time: 20 minutes

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