Like many of my favourite recipes, this one came from my good friend Joleen. I’m not sure where she got it from, but I’m very glad she shared it! This Sassy Turkey Soup is easy enough to make after work (as long as you’ve precooked your turkey), and it’s a different spin turkey soup for those inevitable leftovers once Thanksgiving is over. Serve with some biscuits and dinner is done!
- 2×14 1/4 oz OR 1 796ml can stewed/diced plum tomatoes
- 2 cups low-sodium chicken broth
- 1/2 lb cooked turkey breast, shredded
- 1 15 1/2 oz (540 ml) can kidney beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 tsp dried oregano
- 1/2 tsp chili powder
- 2 tbsp fresh lime juice
- 1-2 tbsp fresh cilantro, chopped (I use dried)
- 1/3 cup grated cheddar cheese
- sour cream to taste
- Puree the tomatoes (or cheat like I do and just by the crushed ones). Pour into a large soup pot and add the broth, turkey, beans, oregano, corn and chili powder.
- Bring the pot to a boil, stirring occasionally, then reduce heat and simmer for at least 30 minutes.
- Stir in the cilantro and lime juice. NOTE: I prefer to serve the soup with wedges of lime so everyone can add the amount they like.
- Serve with cheese sprinkled on top and/or a dollop of sour cream.