In a few hours, Thanksgiving is over here in Canada. We had 3 separate Thanksgiving dinner parties to go to this weekend and we are turkey-ed out! I don’t want to think about having turkey sandwiches, stew or pot pie for the next few weeks. Here’s what I did with some of the turkey leftovers (yes it only takes 5 minutes to prepare!) 5 Minute Turkey Southwest Soup: Ingredients:
- 2 cups shredded cooked turkey meat
- 1 can (15 oz) crushed or diced tomatoes
- 1 can (15oz) corn — I used 2 cups frozen corn instead of canned corn
- 2 cans (15 oz) chicken broth — I used 4.5 cups of homemade chicken broth because that’s all we had
- 1 can (15 oz) beans — romano, kidney, black beans (any will do although if you really want Southwest flavour, use black beans)
Directions: 1. Put everything into a pot or slow cooker 2. Cook until flavours meld together (2 hours on medium heat in a pot, 4 hours on low in slow cooker), stirring occasionally. 3. Serve with tortilla chips, avocado, sour cream and grated cheddar cheese. Soup is also good on its own without any of the garnishes (so says my kids!) The best part about the soup is that it’s freezable so if you’re tired of turkey like we are, you don’t have to have it for dinner or lunch for another few weeks or months! What are you planning on doing with turkey leftovers this week? If you like to eat, cook or bake and enjoy talking about food, don’t forget to join us on Thursday October 25 at 9 PM for PTPA’s Food Chat!
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