If you haven’t planned yet (shame on you, your turkey won’t be thawed in time!) here’s a list of what I usually make: amazing turkey recipe, stuffing, dinner rolls, corn casserole, sweet potatoes, mashed potatoes, spinach salad, country green beans, and pumpkin chocolate cake.
Making the food for Thanksgiving usually isn’t my problem, making too much of it is. That’s where the leftover plans come in. Here’s a recipe to wake up boring leftovers with some spice. The perfect after turkey-day pick-me-up.
Southwestern Leftover Turkey Soup
- 1 1/2 cups shredded cooked turkey
- 4 cups vegetable broth
- 1 (28 ounce) can whole peeled tomatoes
- 1 can whole corn (drained and rinsed)
- 1 can black beans (drained and rinsed)
- 1 (4 ounce) can chopped green chile peppers
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 tablespoon lime juice
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- 1 avocado (peeled, pitted, and diced)
- 1/2 teaspoon dried cilantro
- 1 cup shredded Monterey Jack cheese
*optional: noodles, rice, or tortilla chips
In a large pot over medium heat, combine everything besides the avocado, cilantro, and cheese. Bring to a boil, reduce heat and simmer for 20 minutes, stir occasionally.
Stir in diced avocado and cilantro, simmer for 15 minutes or until the soup thickens.
If you prefer, add in cooked noodles or rice to make it heartier. We usually just add tortilla chips and cheese to the top.