Friday, January 18, 2013

Southwestern Turkey and Black Bean Soup

Did you make turkey stock and freeze it after the holidays? Maybe you still have the bones in the freezer waiting for inspiration? Here's a great option that's totally different than the standard turkey/veggie/noodle soup... Southwestern Turkey and Black Bean. This is one of those soups that's even better after it rests and the flavors mingle for a while and is easily adapted to your tastes.
While a little camera shy... it has Supermodel taste:@)
I love beans but cut back to one can of black beans and subbed 1 1/2 cups frozen corn, the little bites 
of sweetness are great! I tried to keep this more of a broth based soup than a chunky one.
Even if you leave the jalapeno out I think you'll love this soup.

Southwestern Turkey and Black Bean Soup-adapted from dadcooksdinner.com
1 Tblsp vegetable oil-I used olive oil
1 medium onion, diced
1 jalapeno (optional)
3 cloves garlic, minced
1 Tblsp chili powder
1 tsp ground cumin
1/2 tsp oregano
1 quart homemade turkey stock-you could make this with chicken too
15 oz can diced tomatoes-Mike says drained, I added the juice-Rotel would be good too
4 C black beans, if using canned (2 cans)-drain and rinse
4 C cooked turkey, cubed or shredded-just add as much as you want or have
Juice of one lime-I bet this is amazing, I didn't have it and added a hearty splash of cider vinegar
1 Tblsp brown sugar
S&P-I had Chipotle Salt so I used it
  1. Cook the onion and jalapeno in oil for 5 minutes.
  2. Add the garlic, cook for a minute. 
  3. Add the spices, cook for a few seconds then add the stock, tomatoes and corn. Bring to a boil, reduce to simmer for a while (maybe 15 minutes). 
  4. Add the turkey and beans and heat through.
  5. Add lime or vinegar and brown sugar.
  6. S&P to taste-enjoy!
Eat well and have a happy day:@)