The time will come where Thanksgiving has passed and you're left with more bird than you know what to do with. How about repurposing it into some easy and delicious turkey soup(s)? Soup is a wonderful meal to make in bulk and eat for lunch or dinners throughout the week. Adding turkey to soups will prevent your leftover turkey from getting dry or worse, going to waste. Soup is high in volume, so it can help you feel full, whether you have a cup as an appetizer or a bowl for the main event. Enjoy 3 recipes below that will offer a healthy alternative to plain-jane leftovers:
Turkey Tortilla Soup
Ingredients:
- 3 corn tortillas, cut in strips
- 2 tablespoons cooking oil
- 1 cup purchased red or green salsa
- 2 14-ounce can reduced sodium chicken broth
- 2 cups cubed cooked turkey (12 ounces)
- 1 zucchini, coarsely chopped
- Lime wedges (optional)
- Sour cream and cilantro (optional)
- Any other toppings you may like
Directions:
- In a large skillet, cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling.
- In a large saucepan, combine salsa and chicken broth; bring to boiling over medium-high heat.
- Add turkey and zucchini; heat through.
- Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.
Spinach, Turkey and Wild Rice Soup
Ingredients:
- 3 cups water
- 14 ounce can chicken broth
- 10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
- 2/3 cup wild rice, rinsed and drained
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon ground black pepper
- 3 cups chopped cooked turkey or chicken (about 1 pound)
- 2 cups shredded fresh spinach
Directions:
- In a 3.5 or 4-quart slow cooker, combine water, chicken broth, chicken soup, wild rice, thyme, and pepper.
- Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
- Just before serving, stir in turkey and spinach. Makes 6 servings.
Autumn Turkey Chili
Ingredients:
- 1 pound turkey breast tenderloin, cut into 1-inch pieces
- 28 ounce can diced tomatoes
- 15 ounce can black beans, rinsed and drained
- 8 ounce can tomato sauce
- 1 cup medium peeled, seeded and cubed butternut squash or pumpkin
- 1 medium onion, chopped
- 1/2 cup chicken broth
- 1/2 cup frozen whole kernel corn
- 1/2 cup dried cranberries
- 1 fresh jalapeno pepper, seeded and finely chopped
- 1 tablespoon chili powder
- 1 clove garlic, minced
- Chicken broth
- 2 cups shredded fresh spinach
- 4 ounces Monterey Jack cheese with jalapeno peppers, shredded (1 cup)
Directions:
- In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeno pepper, chili powder, and garlic.
- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
- If desired, stir in additional broth to reach desired consistency.
- Stir in spinach just before serving.
- Sprinkle each serving with cheese. Makes 6 servings.
