Southwest Leftover Turkey Soup

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Southwest Leftover Turkey Soup

A Mindful Mom
Leftover turkey is the star in this easy, creamy Southwest Leftover Turkey Soup. Made with a creamy, spicy broth, leftover turkey, corn, and black beans, this easy turkey soup is full of flavor and incredibly simple to make.
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Soup
Cuisine American
Servings 8


  • ½ tbsp olive oil or canola oil
  • 1 medium green pepper diced
  • 1 small yellow onion diced
  • 4 cups low-sodium chicken stock or turkey stock
  • 2 cups cooked turkey chopped or shredded into bite-size pieces
  • 1 cup frozen corn kernels
  • 2 16 oz cans black beans
  • 2 10.5 oz cans diced tomatoes with green chiles
  • 2 tbsp taco seasoning
  • 4 ounces cream cheese softened


Slow Cooker Instructions

  • 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.

Stove Top Directions

  • 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.

Instant Pot Directions

  • 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.


Cream Cheese:
  • For better blending, cream cheese should at room temperature before added to the soup. Secondly, you can opt to blend with 1.2 cup of chicken stock and stir into soup to heat through.
  • Kite Hill makes a very good non-dairy cream cheese if you are avoiding dairy.
  • Cream cheese can be omitted from the soup as another non-diary option
Storage: Store this soup in an airtight container in the refrigerator. It will keep for up to 4 days past the time your turkey was cooked or thawed (you don't want to use turkey past 4 days of preparation). I don't recommend freezing the soup, due to the cream cheese addition. It may separate when thawed. However, if you have omitted the addition of cream cheese, feel free to freeze this chili in a freezer-safe container for up to 1 month. Defrost in the refrigerator overnight and reheat as desired.
Nutrition: 430 kcal, Carbs: 31g, Protein: 54g, Fat: 10g, Fiber: 8g, Sugar: 4g