Southwestern Turkey Soup Recipe – A Great Way To Use Leftover Turkey

Every year, when the Thanksgiving dishes are washed and the refrigerator is filled with containers of leftover turkey, I start planning meals that don’t resemble the holiday at all, including this Southwestern Turkey Soup recipe.

As much as I love the traditional meal of turkey, mashed potatoes, gravy, and stuffing, there comes a point when I want a completely new way to enjoy all of that leftover turkey.

I might make turkey salad sandwiches, Turkey Pot Pie, or even turkey chili, but Southwestern Turkey Soup is always the recipe I get the most excited for. This recipe has become one of favorites because it has everything I need in one bowl.

Not to mention, that it is super easy to make. It’s a hearty dish with black beans, corn, tomatoes, green chiles, and tender chunks of turkey.

The Tex-Mex flavor is what makes this soup stand out. The combination of smoky taco seasoning, creamy broth, and just a touch of spice makes the turkey taste like a whole new dish.

The best part is how easily I can make it in either on the stove top or in my Instant Pot, depending on how much time I have or what dishes I’ve already used that day. It’s so good that sometimes I make this recipe with rotisserie chicken when I don’t have leftover turkey because my family asks for it so often.

Ingredients You’ll Need For Southwestern Turkey Soup

To make a full pot of Southwestern Turkey Soup, I gather everything ahead of time because it comes together quickly. Here’s what I use:

• ½ tablespoon olive oil
• 1 green pepper, diced
• 1 onion, diced
• 4 cups chicken stock
• 2 cups cooked turkey, chopped
• 1 cup corn (frozen, canned, or fresh)
• 2 (16-ounce) cans black beans, drained and rinsed
• 2 (15-ounce) cans Rotel diced tomatoes with green chiles
• 2 tablespoons taco seasoning
• 4 ounces cream cheese, softened, or substitute sour cream

This recipe works perfectly with either method, and both have the same rich flavor and texture. The only difference is how long it takes to simmer or build pressure.

Stove Top Instructions For Southwestern Turkey Soup

When I don’t feel like using my Instant Pot or I already have something else cooking in it, I make Southwestern Turkey Soup on the stove top. It takes a little longer to simmer, but it fills the kitchen with incredible aroma as it simmers.

1. Heat a large soup pot or Dutch oven over medium heat. Add the oil, diced onion, and green pepper. Cook for 5-6 minutes, until the vegetables soften.
2. Pour in the chicken stock and bring it to a gentle simmer while scraping up any browned bits from the bottom of the pan.
3. Add the cooked turkey, corn, black beans, Rotel tomatoes, and taco seasoning. Stir well.
4. Bring the soup to a low boil, then reduce the heat and let it simmer uncovered for 20–25 minutes, stirring occasionally.
5. Remove from heat and stir in the cream cheese or sour cream until the broth becomes creamy and smooth.
6. Taste and adjust seasoning if necessary before serving.

Instant Pot Instructions For Southwestern Turkey Soup

When I want dinner a little quicker, I make Southwestern Turkey Soup in my Instant Pot. I use my 6-quart Instant Pot Duo, but I’ve also made half batches in my 3-quart mini.

1. Turn the Instant Pot to SAUTE mode.
2. Once the display reads HOT, add oil, onions, and diced green pepper. Sauté for about 5 minutes until the vegetables begin to soften.
3. Turn the Instant Pot OFF. Pour in the chicken stock and scrape the bottom of the pot to remove any browned bits to avoid a burn warning.
4. Stir in the turkey, corn, black beans, Rotel tomatoes, and taco seasoning.
5. Lock the lid in place. Select HIGH pressure and set cook time to 5 minutes.
6. Once the cooking ends, let the pressure release naturally for 10 minutes. After that, carefully switch the valve to vent to release the rest of the pressure.
7. Remove the lid and stir in the cream cheese or sour cream until melted and creamy.
8. Keep warm until ready to serve.

What Makes This Southwestern Turkey Soup So Versatile

One of the main reasons I love Southwestern Turkey Soup is that I can make it mild, spicy, thick, or brothy depending on who I’m serving. If I want more heat, I use spicy Rotel or add diced jalapeños.

If I need it milder, I use plain canned tomatoes and reduce the taco seasoning a bit. I’ve even added zucchini or small pasta shells for a heartier texture.

If I don’t have turkey, I use leftover chicken or even a store-bought rotisserie chicken. Once it is time to serve, let your family top their own bowls with tortilla strips, shredded cheddar cheese, avocado slices, cilantro, or fresh lime juice for brightness.

And don’t forget a dollop of sour cream on top to add a cool contrast and blends perfectly with the spices.

Storing And Reheating Southwestern Turkey Soup

If you have leftovers let the soup cool and then refrigerate it in airtight containers. It stays fresh for up to four days.

Southwestern Turkey Soup also freezes beautifully. I portion it into freezer-safe containers or bags and lay them flat in the freezer so they stack easily.

When I reheat it, I warm it slowly on the stove or in the microwave and stir in extra broth or cream if it thickens.

Serving Suggestions To Complete The Meal

When I serve Southwestern Turkey Soup, I like to set out toppings so everyone can build their perfect bowl. Tortilla chips, jalapeños, green onions, shredded cheese, sour cream, and avocado are the most popular toppings in my house.

However, cornbread, warm flour tortillas, or a side salad also make great pairings. If I have leftover Thanksgiving dinner rolls, I toast them a bit and use them to dip in the broth.

A Bowl That Brings New Life To Leftover Turkey

By the time the weekend after Thanksgiving rolls around, I’m ready for something warm, flavorful, and even more importantly, different. Southwestern Turkey Soup always hits the spot and gives me a way to use up leftover turkey without feeling like I’m eating the same thing twice.

Whether I simmer it on the stove or pressure cook it in the Instant Pot, it’s one of the easiest and most satisfying meals I make this time of year.

Enjoy! Mary

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