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Turkey-Salsa Soup

Turkey-Salsa Soup


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.

I like using the turkey in Scottish broth soup, soup with quinoa, or this salsa soup. The Turkey-Salsa Soup turns out incredibly delicious every time I am making it.

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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.

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Turkey-Salsa Soup



  • 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
  • Salt
  • 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.

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Cook with pleasure!


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