The day after Thanksgiving is the day of the turkey leftovers. Usually I am cooking my turkey-potato casserole, turkey shepherd’s pie, hot Panini sandwiches, fajitas, turkey rice, creamy turkey pasta, or a turkey soup.
If I am roasting a whole turkey for a Thanksgiving feast, typically, I am making a large pot of a turkey stock from the bird’s carcass which I will be using to make ‘after Thanksgiving soup’. The rest of the stock goes into my freezer.
This Turkey-Salsa soup is bright and beautiful looking. A golden corn, black eyes of the beans, red splashes of tomatoes, green jalapeno speckles – a very lovely combination of all of these ingredients makes the soup flavorful, tasty and appealing.
- 1 -2 cups chopped roasted turkey meat
- 1 ½ – 2 cups cooked rice
- 1 medium carrot, chopped or julienned
- 1 can of black beans
- 1 can of corn
- ¼ – 1/3 cup finely chopped red or yellow onion
- ½ bell pepper, finely chopped
- 1 can of tomatoes in juice (or 1 large tomato, diced)
- 1 jalapeno pepper, diced or a few drops of Tabasco sauce
- 3-4 cloves garlic, minced
- 4-5 tbsp chopped fresh cilantro
- 1-2 tbsp lime juice
- 1 tbsp balsamic vinegar
- 2-3 tbsp olive oil
- Black pepper
- ¼ tsp chili powder (optional)
- ¼ tsp ground cumin (optional)
- 2 ½ quarts of turkey stock (or chicken, vegetable or water)
Drain the beans and rinse them with water.
Drain the corn.
In a bowl, mix all the vegetables and spices and let stand (in the refrigerator) for at least 1 hour. You can prepare this bowl in advance and store it in a refrigerator.
Transfer all these vegetables into a soup pot. Add the turkey stock (or chicken, vegetable stock, or water). Bring to a boil.
Add the turkey. Cook for 10 minutes.
Add the rice. Cook for 5 minutes.
Let the soup stand for 10-20 minutes to develop flavors.
Serve with tortilla chips or toasts. Optionally, add sour cream.
Cook with pleasure!