A spicy, tomato based soup that uses holiday leftovers for a quick and healthy meal. Slow-cooker or stove top.
Prep Time15 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs15 minutesmins
Course: Soup
Cuisine: Mexican
Keyword: leftovers, slowcooker, turkey
Servings: 4servings
Calories: 333kcal
Author: Trish | The infinebalance Food Blog
Ingredients
1small white oniondiced
2cans diced fire-roasted tomatoes398ml
1can black beans18oz
2cupsshredded cooked turkeyboneless, skinless, white or dark meat
2cupsvegetable brothchicken broth, or water
β cupfinely chopped pickeled jalapeno peppersfor a less spicy soup, omit or reduce quantity by half
β cupchopped fire roasted red peppers
ΒΌcupred wine
2Tablespoonschili powder
1Tablespooncumin
2teaspoonssea salt
the zest and juice from 1 lime
Instructions
Slow-cooker method:
In the base of your crock pot or slow-cooker, throw in onion, tomatoes, beans, turkey, broth, jalapeno, roasted red peppers, lime zest, lime juice and spices. Cook on low 4-5 hours or high 2-3 hours. Serve. As an option you can saute the onion in a bit of olive oil in a small skillet before adding the to slow-cooker, but this is not necessary if you are short on time.
Stove-top method:
In the base of a dutch oven or large, deep pot, heat 1 tablespoon of olive oil over medium heat. Add onion and saute 5-7 minutes until fragrant and slightly softened. Add onion, tomatoes, beans, turkey, broth, jalapeno, roasted red peppers, lime zest, lime juice and spices. Bring to a simmer, reduce to low heat and cook until heated through. This soup likes about 20 minutes at a low simmer to heat through and meld flavours. Serve.
Notes
This soup can be made on the stovetop or in the slow-cooker. Feel free to substitute cooked chicken for the turkey or skip altogether for a vegan soup. Add in a bit of white rice to cook while the soup simmers if you want.This soup can be spicy - taste test your jalapeno's and adjust accordingly. You can always serve more on the side if you are not sure how hot your guest like their soup.