Spicy Turkey Nacho Soup

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 1x

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Ingredients

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• 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

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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.

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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/

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