Southwest Leftover Turkey Soup

Heat the oil in a skillet over medium heat. Once heated, add in the diced onion and green pepper and saute for 5 minutes, or until the onion is softened.

Transfer the sauteed onion and peppers to a slow cooker. Stir in the stock, beans, corn, seasonings, turkey, and tomatoes.

Cook on high for 4 hours or low for 6 hours.

Add in cream cheese and cook on low for 30 minutes. Stir well after 30 minutes. Serve with desired toppings.

Heat the oil in a large stock pan over medium heat. Add the diced onions and green peppers to the heated oil and saute for about 5 minutes, or until the onion has begun to soften. Stir in the chicken stock, beans, corn, turkey, spices, and tomatoes. Bring soup to a boil. Reduce heat and simmer for 20 minutes. Keep in mind you may need to add an additional cup of stock if you notice too much liquid evaporating as the soup cooks. Stir in cream cheese and heat through until creamy and well combined. Serve with desired toppings.

Turn the Instant Pot to saute and add oil to heat. Once heated, add the onions and peppers and allow veggies to soften for about 3-5 minutes. Once softened, turn the Instant Pot OFF. Add in the stock and scrape up any browned bits on the bottom of the inner pot. Stir in the tomatoes, beans, corn, seasonings, and turkey. Seal the Instant Pot lid and set it to cook on high pressure for 5 minutes. Once the cooking time has elapsed, allow the pressure to release naturally. Once pressure is released, remove the lid and add in cream cheese. Place the lid back on the pressure cooker for 5 minutes (just to heat through). Stir the cubed cream cheese into the soup and serve. See notes for tips for adding cream cheese for smooth results.