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Spicy Turkey Nacho Soup

Spicy Turkey Nacho Soup ~ Sumptuous Spoonfuls #cheesy #Mexican #soup #recipe

A creamy, cheesy Tex Mex-style nacho soup loaded with leftover turkey (or chicken), black beans, corn, onions, tomatoes, pepper and cilantro. Serve with crunchy corn chips, cheese and a few fresh cilantro leaves on top.

It’s the day after Thanksgiving and it’s time for turkey soup! I always seem to crave Mexican food after Thanksgiving. It’s a tradition in my house to take the turkey carcass, boil it up in a big pot of water and make turkey soup. My kids love turkey noodle soup, so that’s what we usually make, but here’s a spicy, creamy, cheesy twist on the traditional that adds a little kick and Mexican flair to Turkey Day leftovers. I made this soup with chicken last month and my friends were so excited about it. I was very happy that they loved it because this recipe makes a hefty batch of soup.

I hope you all had a lovely Thanksgiving and are enjoying this long weekend! My family and I are having a great time sharing great food and drinks and just enjoying each others’ company.  Life is good.

Spicy Turkey Nacho Soup

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: About 3 quarts of soup

Spicy Turkey Nacho Soup

Ingredients

  • 2 teaspoons avocado oil
  • 1 large yellow onion, peeled & chopped
  • 2 - 4 cloves garlic, peeled & chopped
  • 2 large carrots, peeled & chopped
  • 1 bell pepper, seeded & chopped
  • 1/2 cup flour (for gluten free, use tapioca flour)
  • 1 - 2 quarts chicken or turkey broth (depending on how thick you want your soup)
  • 2 medium garden tomatoes, peeled & chopped or 1 15-oz. can of chopped tomatoes
  • 1 bay leaf
  • 8 oz. Greek cream cheese (or Neufchatel)
  • 1 cup sharp cheddar cheese
  • 5 - 6 cups of cowboy caviar (recipe here)
  • About 2 cups cooked turkey or chicken, chopped
  • 1 - 2 Tablespoons finely chopped hot pepper (jalapenos or other hot pepper)
  • For the top: corn chips, sharp cheddar cheese and fresh cilantro leaves

Instructions

  1. In a soup pot, heat the avocado oil over medium heat. Add the onion and garlic and cook until the onion is soft. Add the carrot and bell pepper and saute for a few minutes longer. Sprinkle the flour over the veggies and stir until the veggies are coated with flour.
  2. Stir in the chicken broth, tomatoes and bay leaf. Cook for about 10 - 15 minutes, stirring frequently, until the broth thickens.
  3. Add the cream cheese in small chunks and the cheddar cheese. Cook and stir until the cheese is melted. Stir in the cowboy caviar and turkey meat and cook until hot. Remove the bay leaf.
  4. Stir in the hot pepper to taste. Serve topped with chips, cheese and cilantro.

Notes

In lieu of cowboy caviar, add 2 cups cooked black beans, 2 cups sweet corn kernels, 1/2 cup chopped onion and 1/2 cup chopped mixed peppers.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/spicy-turkey-nacho-soup/

Spicy Turkey Nacho Soup ~ Sumptuous Spoonfuls #cheesy #Mexican #soup #recipe

This recipe was shared at Gluten Free Friday, What to Do Weekends, Hearth & Soul Bloghop and Clever Chicks Bloghop.

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4 Responses

  1. Delish! Love some spicy soup

    November 25, 2016 at 12:05 pm

    • Ann

      Thanks Maria! I am totally with you on the spicy soup thing. :)

      November 25, 2016 at 1:03 pm

  2. Delicious, soup thanks for sharing with Hearth and soul blog hop,featuring on this week’s hop.

    December 4, 2016 at 11:22 pm

    • Ann

      Hurrah! Thank you Swathi!

      December 6, 2016 at 8:39 pm

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