Go Back
–+ servings
Print

Southwest Turkey & Black Bean Soup | Leftover Turkey Recipe

Warm up with this Southwest Turkey & Black Bean Soup! Made with leftover roast turkey, black beans, and bold spices, this recipe for leftover turkey is a comforting and hearty meal perfect for chilly days
Course Soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1.5 Cups Shredded Cooked Turkey Breast
  • 1 15 oz Can of Black Beans, Drained & Rinsed
  • 1 Cup Corn Kernels
  • 1 15 oz Can of Diced Tomatoes
  • 1 Small Onion, Diced
  • 2 Cloves Garlic, Minced
  • 4 Cups Fat Free Chicken Broth
  • 1 Tsp Cumin
  • 1 Tsp Chili Powder
  • Fresh Cilantro, for Garnish
  • Sour Cream and Lime Wedges, Optional

Instructions

  • In a large pot, sauté the onion and garlic over medium heat until softened, about 3-4 minutes. Add the cumin and chili powder, stirring for about 1 minute to release the flavors. Add the shredded turkey, black beans, corn, diced tomatoes, and chicken broth. Stir to combine.
  • Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld. Serve hot, garnished with fresh cilantro, a dollop of sour cream, and lime wedges if desired.
  • This makes 4 large bowls. Each bowl is 0 WW Points. Enjoy! If you add fat free sour cream, it's 1 WW Point.