When Thanksgiving or any big family gathering wraps up, I often find myself staring at the mountain of leftover turkey, wondering what new dish I can create that won’t feel like a repeat of the feast. That’s when I turn to my trusty Leftover Turkey Soup with Black Beans and Corn. This recipe has become a post-holiday tradition in our household, a delicious way to transform leftovers into something fresh and exciting.
I remember the first time I whipped this up; it was quite by accident! I had all these random ingredients lying around after a Thanksgiving dinner, and with a growing family to feed, I needed a quick dinner fix. The moment I served the soup, the hearty aroma of cumin and smoked paprika filled the kitchen, instantly making everyone smile. It’s those small moments around the dinner table, with ladles of warm soup and laughter, that really make this dish special.
The best part about this recipe is its adaptability. You can adjust the spices to suit your family’s palate—whether you like it mild or with a bit of a kick. Sometimes, if I’m feeling adventurous, I throw in some extra veggies or a different type of bean. It’s a recipe that embraces flexibility, which is perfect for those impromptu cooking sessions when you’re relying on pantry staples.
I suppose what makes this soup a favorite is the comfort it brings. On a chilly day, or even when you’re feeling a little nostalgic for family gatherings, it’s like a warm hug in a bowl. The leftovers of the leftovers, if you will, promise a comforting meal without the fuss. So, next time you find yourself with extra turkey, give this soup a try, and let your leftovers lead you to a new family tradition.
How to Make Leftover Turkey Soup With Black Beans And Corn
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Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 1 large bell pepper, any color, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (omit for mild version)
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt (plus more to taste)
- 2 cloves garlic, minced
- 4 cups chicken stock/broth (or vegetable broth, or turkey stock)
- 15 oz. canned black beans, drained and rinsed (1.5 cups)
- 1 cup frozen corn
- 2 cups cooked shredded turkey (or chicken, such as rotisserie)
- Juice and zest of two limes
- 1/2 cup chopped fresh cilantro
- More cilantro, diced red onion, avocado, sour cream, etc., for serving (optional)
Directions:
- Heat the olive oil in a large pot over medium-high heat. Toss in the diced onions and bell pepper, allowing them to cook until they soften and take on a lovely golden brown hue, stirring occasionally, for 5-10 minutes.
- Sprinkle in the cumin, smoked paprika, cayenne pepper, black pepper, and kosher salt. Add the minced garlic, stirring until the spices fully coat the veggies and the aroma becomes inviting, about 1 minute.
- Pour in the chicken stock and turn up the heat to bring it to a boil.
- Reduce to a simmer and add the black beans, corn, shredded turkey, and the zest of two limes. Allow the soup to simmer uncovered until all the ingredients are heated through, roughly 5 minutes.
- Remove the pot from heat. Stir in the lime juice and the chopped cilantro. Serve immediately, garnished with your choice of sour cream, avocado, and chopped onions if desired.
Creative Substitutions to Suit Your Taste
Don’t have all the ingredients on hand? No worries! Swap out the turkey for leftover chicken or even tofu for a vegetarian twist. If you’re out of black beans, kidney beans work just as well. Use fresh corn if you prefer, and lemon can replace lime in a pinch for a slight zest difference.
Best Ways to Store Leftover Turkey Soup
To keep your soup fresh, store it in an airtight container in the refrigerator for up to four days. If you’re planning to make it last longer, freeze it in portion-sized containers for up to two months. Just thaw overnight in the fridge before reheating on the stovetop or microwave.
Perfect Pairings for Leftover Turkey Soup
This soup shines alongside a fresh green salad or a crusty piece of bread, perfect for dipping. A cold beer or a glass of white wine pairs wonderfully with the soup’s southwestern flavors. For a lighter option, sparkling water with a splash of lime complements the dish beautifully.
Pro Tips for the Perfect Leftover Turkey Soup
For a deeper flavor, try roasting the bell peppers before adding them to the soup. If you like a thicker consistency, mash a portion of the beans before adding them to the pot. Remember to adjust the spices to your liking, and don’t forget—the soup’s flavors often intensify the next day!
Seasonal Twists for Leftover Turkey Soup
In the summer, add fresh tomatoes and zucchini for a lighter version. Come autumn, sweet potatoes or butternut squash make a hearty addition. Winter calls for kale or Swiss chard stirred in at the end for a nutritious boost. In spring, asparagus or fresh peas can freshen up the dish.
FAQs:
Can I use leftover chicken instead of turkey?
Absolutely! This recipe is versatile and works just as well with leftover chicken, such as rotisserie chicken. It’s a great way to use up whatever poultry leftovers you have on hand, delivering a hearty and flavorful soup each time.
How do I make this soup milder for kids?
If you’re aiming for a kid-friendly version, simply omit the cayenne pepper and reduce the amount of black pepper. You can also add a touch of cream to mellow out the spice and make it more appealing to little taste buds.
Is there a vegetarian version of this soup?
Yes, you can easily adapt this recipe to be vegetarian. Swap the turkey for tofu or extra beans, and use vegetable broth instead of chicken stock. This way, you’ll create a nourishing and satisfying soup that’s entirely plant-based.
What can I use as a garnish?
Garnishing is a great way to add extra flavor and texture. Consider topping your soup with diced avocado, a dollop of sour cream, or crumbled tortilla chips. Fresh herbs like cilantro or green onions also provide a lovely fresh note to the dish.
How can I thicken the soup?
To thicken the soup, try mashing some of the black beans before adding them to the pot. Alternatively, you can blend a portion of the soup and stir it back in, or add a tablespoon of cornstarch mixed with cold water to the simmering soup.
Can I freeze the leftover soup?
Yes, leftover turkey soup freezes well. Just portion it into freezer-safe containers, leaving some room for expansion, and store it for up to two months. Thaw overnight in the refrigerator and reheat gently on the stovetop for a quick, comforting meal any time.
Leftover Turkey Soup With Black Beans And Corn
Equipment
- large pot
Ingredients
Soup Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion diced
- 1 large bell pepper any color, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper omit for mild version
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt plus more to taste
- 2 cloves garlic minced
- 4 cups chicken stock/broth or vegetable broth, or turkey stock
- 15 oz. canned black beans drained and rinsed (1.5 cups)
- 1 cup frozen corn
- 2 cups cooked shredded turkey or chicken, such as rotisserie
- 2 limes juice and zest
- 1/2 cup chopped fresh cilantro
Optional Toppings:
- more cilantro for serving
- diced red onion for serving
- avocado for serving
- sour cream for serving
Instructions
- In a sizable pot, heat the olive oil over medium-high. Sauté the diced onion and bell pepper until they soften and develop a nice brown color, stirring occasionally for about 5-10 minutes.
- Mix in the cumin, smoked paprika, cayenne pepper, black pepper, kosher salt, and minced garlic. Stir well until the vegetables are coated, and the garlic releases its fragrance—around 1 minute.
- Pour in the chicken or vegetable broth and bring it to a boil.
- Add the rinsed black beans, frozen corn, shredded turkey, and lime zest. Stir the mix and let it simmer, uncovered, for about 5 minutes, or until everything is heated through.
- Remove from heat and stir in the lime juice along with the chopped cilantro. You can serve it with optional toppings such as sour cream, avocado, and diced onion as you wish.
