Leftover turkey is both a joy and a challenge.  How do we continue to enjoy our bounty of turkey?  Soup is certainly one answer and this recipe is a warm, spicy choice that everyone will find rewarding, even the cook because it’s so easy.  After a hard day of cooking your Thanksgiving meal, soup is a great way to relax and unwind.

2 cloves garlic
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon salt
1 1/2 cups chopped tomatoes, fresh or canned
1 tablespoon olive oil
1 pound of cut up and shredded leftover cooked turkey
1 onion, chopped
3 cups low-sodium chicken broth
1 (16 ounce) can kidney beans, drained

Place the olive oil in a soup kettle over medium high heat.  Add the onion and stir to combine.  Allow the mixture to cook 6 – 7 minutes. In a blender place the garlic, chili powder, pepper, salt and 1/2 cup of the tomatoes and blend together until mixture becomes juice consistency.  Pour into the kettle.  Continue cooking 6 – 7 minutes.  Pour in the 1 cup of tomatoes, the chicken broth, and the shredded leftover turkey.  Stir well to incorporate all the ingredients together.  Cover the kettle and simmer 30 minutes.  Add the beans and continue cooking 10 minutes longer.

You can also use ground turkey in this recipe.  Brown it in the kettle with the onion.

This entry was posted on Friday, November 28th, 2008 at 7:29 pm and is filed under Recipe Of The Day. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.